Apple Squash Soup

Savor the perfect harmony of sweet and savory flavors with this velvety Apple Squash Soup. Roasting butternut squash and apples enhances their natural sweetness, while a blend of warm spices like cinnamon and nutmeg adds depth and coziness. A touch of heavy cream creates a luxurious texture, making this soup both comforting and indulgent. Perfect for fall or any time you crave a bowl of wholesome warmth, this easy recipe comes together in under an hour and is ideal for meal prep or family dinners. Garnish with fresh parsley for a pop of color and pair it with crusty bread for a satisfying, hearty dish. Whether you're enjoying it as an appetizer or a main course, this soup is a celebration of autumnal ingredients and rich, creamy goodness.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 medium-sized (about 2 pounds) butternut squash
• 2 medium-sized (such as Honeycrisp or Granny Smith) apples
• 1 large yellow onion
• 2 cloves garlic
• 2 tablespoons olive oil
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 4 cups vegetable broth
• 0.5 cups heavy cream
• 1 teaspoons (or to taste) salt
• 0.5 teaspoons (or to taste) ground black pepper
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and dice the butternut squash into 1-inch cubes, discarding the seeds. Peel, core, and chop the apples into similar-sized pieces. Set aside.

Step 3

Dice the onion and mince the garlic cloves.

Step 4

On a large baking sheet, spread the chopped butternut squash and apples. Drizzle 1 tablespoon of olive oil over them, sprinkle with a pinch of salt and pepper, and toss to coat evenly. Roast in the preheated oven for 25-30 minutes, turning once, until tender and lightly caramelized.

Step 5

While the squash and apples roast, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes, until translucent. Add the minced garlic and cook for 1 more minute, stirring constantly to avoid burning.

Step 6

Once the roasted squash and apples are done, transfer them to the pot with the onions and garlic. Stir in the cinnamon and nutmeg, cooking for about 1 minute to release the spices’ aroma.

Step 7

Add the vegetable broth to the pot and bring the mixture to a boil. Reduce the heat to low, cover, and let simmer for 15 minutes, allowing the flavors to meld.

Step 8

Remove the soup from the heat and use an immersion blender to puree until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and process until smooth, then return it to the pot.

Step 9

Stir in the heavy cream and season with salt and black pepper to taste. Heat gently over low heat for 2-3 minutes, being careful not to let the soup boil.

Step 10

Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	2515.2 grams (2515.2g)

Amount per serving	% Daily Value*
Calories	1639

Total Fat 78.00g	100%
Saturated Fat 30.40g	152%
Polyunsaturated Fat 5.50g
Cholesterol 120mg	40%
Sodium 2325mg	101%
Total Carbohydrate 221.00g	80%
Dietary Fiber 53.00g	189%
Total Sugars 76.40g
Protein 28.10g	56%

Vitamin D 0IU	0%
Calcium 588mg	45%
Iron 11mg	63%
Potassium 4926mg	105%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.3%

Protein: 6.6%

Carbs: 52.0%