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Butternut Squash Soup

Butternut Squash Soup

The ultimate comfort food, Butternut Squash Soup is creamy, warm, and filled with the flavors of fall. Perfect for a cozy dinner or holiday gathering, this easy recipe brings together sweet butternut squash and tart apple for a delightful, healthy meal.
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Servings: 4 servings
Course: Soups
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons Olive oil
  • 2 cups Butternut squash Diced
  • 1 Granny Smith apple Peeled, cored, and diced
  • 1/2 Onion Diced
  • 1 clove Garlic Minced
  • 24 ounces Chicken stock
  • 2 teaspoons Fresh thyme leaves
  • 1/2 cup Low-fat milk
  • 1/4 teaspoon Cumin
  • Salt To taste
  • Pepper To taste

Equipment

  • Saucepan
  • Skillet
  • Blender
  • Peeler
  • Wooden Spoon
  • Cutting Board

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until fragrant. Add the butternut squash and apple and stir to coat them in oil.
  2. Cover and reduce the heat. Allow the vegetables to sweat for 5 to 7 minutes, checking periodically to make sure the vegetables aren’t browning.
  3. Add the chicken stock, thyme, and cumin. Simmer for 20 minutes or until the veggies are tender.
  4. Add milk and puree in a blender. Serve warm.

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to a week.
  • Freezing: This soup can be frozen for future meals; just reheat before serving.
  • Pairing: Serve with a slice of crusty bread for a complete meal.
  • Variations: Experiment with adding different spices or herbs to customize the flavor.