Apple Squash Soup Recipe

This apple squash soup is a comforting and flavorful dish that combines the natural sweetness of apples with the warmth of butternut squash. With just a few simple ingredients, this soup is easy to make and perfect for those chilly autumn days. Serve it as a starter or pair it with a hearty salad for a complete meal. This recipe yields a velvety smooth soup that will satisfy your taste buds and nourish your body.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 butternut squash, peeled, seeded, and cubed
• 2 large apples, peeled, cored, and diced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Optional toppings: toasted pumpkin seeds, diced apple, chopped parsley

Directions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
2. Add the cubed butternut squash and diced apples to the pot. Stir to combine with the onion and garlic. Cook for another 5 minutes, until the squash and apples start to soften.
3. Pour in the vegetable broth and add the ground cinnamon and nutmeg. Stir well to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the squash and apples are tender.
4. Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, be sure to work in batches and be careful when blending hot liquids.
5. Return the blended soup to the pot and season with salt and pepper to taste. Heat the soup over low heat until warmed through.
6. To serve, ladle the soup into bowls and garnish with toasted pumpkin seeds, diced apple, and chopped parsley, if desired. Enjoy!

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