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- 1 medium butternut squash, peeled and diced into 1-inch cubes - 2 medium tart apples, such as Granny Smith, cored and diced into small pieces - 1 medium onion, finely chopped - 2 cloves garlic, minced or pressed - 4 cups vegetable broth (low-sodium recommended) - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - Salt and freshly ground black pepper, to taste - 2 tablespoons extra virgin olive oil - 1/2 cup coconut cream (optional for added creaminess) - Fresh thyme or finely chopped chives for garnish When I make this soup, I always start with fresh and high-quality ingredients. The butternut squash brings a sweet, nutty flavor. Tart apples like Granny Smith add a nice zing. They balance the sweetness of the squash perfectly. You need a medium onion and garlic to build a strong flavor base. The broth gives richness, while spices like ginger and cinnamon add warmth. Olive oil helps sauté the onions and garlic to a soft golden color. If you want extra creaminess, coconut cream is a great choice. It enhances the texture without overpowering the taste. Finally, you can top the soup with fresh thyme or chives. They add a lovely touch and a pop of color. Gather all these ingredients, and you are ready to create a cozy bowl of butternut squash apple soup! 1. Sautéing the onions and garlic Start by adding olive oil to a large soup pot. Heat it over medium. Add the chopped onion and minced garlic. Stir them often. Cook for about five minutes. You want them soft and clear. 2. Adding butternut squash and apples Next, toss in the diced butternut squash and apples. Mix them well. Stir frequently for five to seven minutes. This helps soften them and brings out their flavors. 3. Incorporating spices When the squash and apples soften, add ground ginger and cinnamon. Sprinkle them evenly over the mix. Stir well so all pieces get coated with the warm spices. 1. Boiling and simmering the soup Carefully pour in the vegetable broth. Bring the mixture to a gentle boil. Once boiling, reduce the heat to low. Let it simmer uncovered for 20 to 25 minutes. The squash should be tender enough to pierce with a fork. 2. Blending for a smooth texture After cooking, use an immersion blender to blend the soup. Blend until it is smooth and creamy. If you don’t have an immersion blender, use a standard blender. Blend in batches if needed, then return the soup to the pot. 3. Adding coconut cream (optional) If you like, stir in coconut cream for extra richness. This makes the soup even creamier. Season it with salt and pepper to taste. Heat gently over low until warm. 1. Ideal serving temperature Serve the soup hot for the best taste. It warms you up and brings comfort. 2. Presentation tips and garnishing ideas Use warm bowls for serving. Drizzle a little coconut cream on top. Add fresh thyme or chives for a pop of color. This makes your soup look as good as it tastes. To boost the flavor of your soup, consider adjusting the spices. Adding more ginger will give it a nice kick. If you enjoy warmth, increase the cinnamon for a cozy touch. When it comes to herbs, fresh thyme or chives work best. They add a bright flavor that dried herbs can't match. If fresh herbs aren't available, use dried ones. Just remember, dried herbs are more potent, so use less. You'll need a few key tools to make this soup. A large pot is essential for cooking the ingredients. An immersion blender is perfect for blending the soup smooth. If you don't have an immersion blender, no problem! Use a standard blender instead. Just let the soup cool a bit first, then blend in batches for safety. One common mistake is overcooking the vegetables. Keep an eye on them so they soften but don't turn mushy. This will help keep the soup's texture nice. Another mistake is not balancing the seasoning. Taste your soup before serving. Adjust with salt and pepper to get it just right. A well-seasoned soup can make all the difference! {{image_4}} You can switch out the butternut squash for other squashes. Acorn squash or kabocha squash works well. Sweet potatoes also add a nice twist. Each option gives a different taste and texture. For the apples, try using a sweeter kind like Fuji or Honeycrisp. These apples will change the soup’s flavor. A mix of apples can bring a fun balance of sweet and tart. If you want a vegan soup, just use vegetable broth. This soup is naturally gluten-free, so you don’t need to change much. To make it lower in calories, skip the coconut cream. You can also cut back on olive oil. For a low-fat version, use less oil and add more broth. This way, you still get a great flavor without extra fat. This soup pairs well with warm bread. A crusty baguette or soft rolls can make a nice side. You could also serve it with a fresh salad for a healthy meal. If you want something different, try chilling the soup. Chilled butternut squash apple soup is refreshing on warm days. Just blend it and let it cool in the fridge before serving. To keep your butternut squash apple soup fresh, use airtight containers. Glass or plastic containers work well. Make sure the soup cools first. Store it in the refrigerator for up to four days. If you want to save it longer, freeze it. In the freezer, it can last up to three months. Label your containers with the date you made the soup. This helps you keep track of freshness. When you are ready to enjoy it again, simply thaw it in the fridge overnight before reheating. When reheating soup, the best method is on the stove. Pour the soup into a pot and heat it over low to medium heat. Stir it often to ensure even heating. If you prefer a microwave, use a microwave-safe bowl. Heat it in short bursts, stirring in between. To avoid separation issues with the coconut cream, add it in slowly while stirring. This keeps the soup smooth and creamy. If you notice the soup thickening too much, add a splash of broth or water to get the right texture. Enjoy your warm, flavorful soup! Butternut squash apple soup is a warm mix of sweet and savory. The squash gives it a creamy base, while tart apples add a light sweetness. You can taste hints of ginger and cinnamon, which bring cozy flavors. The texture is smooth and velvety, creating a comforting bowl of goodness. This soup is perfect for chilly days and makes you feel warm inside. Yes, you can freeze this soup! To do this, let it cool completely. Next, pour it into an airtight container or freezer bag. Make sure to leave some space at the top for expansion. It can last in the freezer for about three months. When you're ready to eat, thaw it in the fridge overnight. Reheat gently on the stove for the best taste. Absolutely! If you're vegan, skip the coconut cream or use a plant-based alternative. You can also swap the vegetable broth for homemade broth or water. If you have nut allergies, avoid any nut-based creams. The recipe is flexible, so you can adjust it to fit your needs without losing flavor. In the fridge, this soup stays fresh for about four to five days. Store it in a sealed container to keep it safe. If you notice any changes in smell or color, it’s best to toss it. Reheat only the amount you plan to eat to keep the rest fresh. This blog covered how to make Butternut Squash Apple Soup from start to finish. You learned about the key ingredients, cooking steps, and helpful tips. Remember, you can customize this soup to fit your needs. Store leftovers properly for later enjoyment. This warm dish is not just tasty; it's also great for your health. Enjoy exploring variations and making it your own. Happy cooking!

Butternut Squash Apple Soup

Warm up your fall days with this cozy butternut squash apple soup! This delightful recipe combines the sweetness of apples with the earthy flavor of butternut squash, creating a creamy and comforting dish. With simple steps using fresh ingredients and spices, you'll have a delicious soup to serve in no time. Click to discover how to make this heartwarming recipe and impress your loved ones at your next gathering!
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Ingredients
  

1 medium butternut squash, peeled and diced into 1-inch cubes

2 medium tart apples, such as Granny Smith, cored and diced into small pieces

1 medium onion, finely chopped

2 cloves garlic, minced or pressed

4 cups vegetable broth (low-sodium recommended)

1 teaspoon ground ginger

1 teaspoon ground cinnamon

Salt and freshly ground black pepper, to taste

2 tablespoons extra virgin olive oil

1/2 cup coconut cream (optional for added creaminess)

Fresh thyme or finely chopped chives for garnish

Instructions
 

In a large soup pot, drizzle in the olive oil and heat over medium heat. Once hot, add the finely chopped onion and minced garlic. Sauté for about 5 minutes, or until the onion is soft and translucent, stirring occasionally to prevent sticking.

    Next, add the diced butternut squash and apple to the pot. Stir frequently for the next 5 to 7 minutes, allowing them to begin softening and releasing their natural flavors.

      After the squash and apple have softened, sprinkle the ground ginger and cinnamon over the mixture. Stir well to ensure all the pieces are evenly coated with the warm spices.

        Carefully pour in the vegetable broth, bringing the entire mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 20 to 25 minutes, or until the butternut squash is tender and easily pierced with a fork.

          Once cooked, use an immersion blender to blend the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a standard blender, blending until silky. Return the blended soup to the pot.

            If desired, stir in the coconut cream for a luscious, creamy texture. Season the soup with salt and freshly ground black pepper to taste, then gently heat over low until it's warmed through.

              Serve the soup hot, garnished with a sprinkle of fresh thyme or chives for a pop of color and flavor.

                Prep Time: 15 min | Total Time: 45 min | Servings: 4-6

                  - Tip for Presentation: Serve the soup in warm bowls, and drizzle a tiny amount of coconut cream on top before adding the herbs for a beautiful swirl effect.