Description
A cozy, velvety fall soup made with sweet butternut squash, tart Granny Smith apple, and warm nutmeg. Balanced with leeks, onions, and cream, this Butternut Squash Soup with Apple is comforting, flavorful, and perfect for autumn meals.
Ingredients
- 2 tablespoons butter
- 2 large leeks (white and pale green parts only), chopped
- 1 large onion, chopped
- 1 large potato, peeled and cubed
- 2 cups cubed butternut squash
- 1 cup diced carrots
- 1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
- 1 quart chicken stock (or vegetable broth for vegetarian)
- ¼ cup dry white wine (optional)
- ½ cup light cream (or coconut milk for dairy-free)
- ¼ teaspoon ground nutmeg
- Salt and pepper, to taste
- 2 tablespoons chopped chives (for garnish)
Instructions
- Melt butter in a large pot over medium heat. Add leeks and onions and cook until soft and translucent, about 5 minutes.
- Add potato, butternut squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes until vegetables are tender.
- Purée the soup in batches using a blender, or use an immersion blender directly in the pot until smooth.
- Return soup to the pot, stir in white wine (if using), cream, nutmeg, salt, and pepper. Simmer gently for 5 minutes.
- Ladle into bowls, garnish with chopped chives, and serve warm.
Notes
- Make it vegan by using olive oil instead of butter, vegetable broth instead of chicken stock, and coconut milk instead of cream.
- Add spices like cinnamon, ginger, or curry powder for extra warmth.
- Roast the squash beforehand for a deeper, caramelized flavor.
- Swap the potato with sweet potato for a richer sweetness.
- Use pear instead of apple for a softer, floral note.
- Freezes well for up to 3 months—great for meal prep.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering & Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 250
- Sugar: 11g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 25mg
