Are you looking for a quick dinner idea that's both healthy and incredibly delicious? Look no further! This butternut squash and apple soup recipe is the perfect solution for busy weeknights or a cozy weekend lunch. It's surprisingly easy to make, packed with flavor, and naturally sweet thanks to the combination of butternut squash and apples. This homemade cooking masterpiece is guaranteed to become a new family favorite! Prepare to be amazed by how simple it is to create this stunningly delicious and healthy meal.
Ingredients:
- 1 medium butternut squash (about 1.5 lbs), peeled, seeded, and cubed
- 2 medium apples (Honeycrisp or Fuji recommended), peeled, cored, and chopped
- 1 medium onion, chopped
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 teaspoon olive oil
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Salt and pepper to taste
- Optional toppings: a dollop of Greek yogurt or crème fraîche, chopped pecans, a sprinkle of cinnamon
Instructions:
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Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened.
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Add squash and apples: Add the cubed butternut squash and chopped apples to the pot. Stir to coat with the oil and onions.
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Simmer in broth: Pour in the vegetable broth, ensuring the squash and apples are mostly submerged. Add the cinnamon, nutmeg, and cloves. Season with salt and pepper to taste.
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Cook until tender: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the squash and apples are very tender.
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Blend the soup: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Note: If using a regular blender, work in batches and vent the lid to prevent pressure buildup.
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Serve and enjoy: Return the soup to the pot and heat through if necessary. Ladle into bowls and garnish with your favorite toppings, such as a dollop of Greek yogurt, chopped pecans, or a sprinkle of cinnamon.
Tips for the Best Butternut Squash and Apple Soup:
- Roasting for deeper flavor: For an even richer flavor, roast the butternut squash and apples before adding them to the pot. Toss them with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes until tender.
- Spice it up: Experiment with different spices! A pinch of ginger or a dash of cayenne pepper can add a delightful kick.
- Adjust the sweetness: If you prefer a less sweet soup, reduce the number of apples. Conversely, for a sweeter soup, add a tablespoon of maple syrup or honey.
- Make it ahead: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations:
- Curried Butternut Squash Soup: Add 1-2 teaspoons of curry powder along with the other spices for a warming and flavorful twist.
- Spicy Butternut Squash Soup: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for a spicy kick.
- Creamy Butternut Squash Soup: Stir in a splash of heavy cream or coconut milk at the end for extra creaminess.
Nutritional Information (per serving, approximate):
- Calories: Approximately 200-250
- Protein: 3-5g
- Fat: 5-8g
- Carbohydrates: 35-40g
- Fiber: 5-7g
This easy recipe provides a wholesome and satisfying meal perfect for any occasion. Enjoy this delicious and healthy addition to your repertoire of easy recipes and best recipes! It’s a fantastic quick dinner idea that is sure to impress your family and friends. This healthy meal is simple to prepare, making it ideal for even the busiest weeknights.