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Last Updated on September 25, 2022 by Diane Hoffmaster
Fall is coming quickly and with it comes an intense desire on my part for deliciously warm soups. This easy butternut squash soup recipe is creamy and flavorful, with hints of sweetness from the apples. I added in cinnamon and rosemary and even a pinch of cayenne pepper to give this soup recipe plenty of warmth! If you are looking for a quick and easy one-pot meal this fall, this one was a huge hit with my family.
If you have never cut up a butternut squash before, do not be intimidated. You don't have to buy the precut stuff, I promise! Just make sure you invest in a sharp knife and a sturdy cutting board. Slice it in half down the middle and scoop out the seeds. Then, chop each section in half again and peel off the outside skin.
Once you have it peeled and chopped, it is just a matter of sauteeing a few things, simmering for 30 minutes, and pureeing. I HIGHLY recommend you use an immersion blender for pureeing hot soups. It is much safer and easier than trying to put everything into a traditional blender while it is steaming hot.
Serve this delicious soup recipe with a batch of homemade buttermilk biscuits! We found that this soup was plenty filling for a main dish and used it as one of our meatless meals for the week. You could certainly serve this as an appetizer or side dish, however, if you choose.
Easy Butternut Squash Soup Recipe with Apples and Cinnamon
This homemade butternut squash soup recipe is easy to make, naturally sweet, and can be made in just 30 minutes! It's the perfect Fall soup and is also vegan, gluten-free, and dairy-free. If you are looking for more butternut squash recipes, check out my healthy butternut squash muffins.
- 1 large butternut squash, peeled and chopped (about 24 ounces of squash)
- 2 medium apples, peeled and chopped
- 2 large cloves garlic
- ½ onion, chopped
- 3 to 4 TBSP olive oil
- 4 cups vegetable stock
- 1 can light coconut milk
- 1 tsp fresh ginger
- ½ tsp nutmeg
- ½ tsp cinnamon
- 4 springs of fresh rosemary
- pinch cayenne pepper
- yogurt thinned with a bit of water for decorating on top
- Heat oil in a large pot over medium heat.
- Add in the onion and saute for 3 to 4 minutes.
- Add the butternut squash, apples, onion, garlic and ginger.
- Cook another 3 to 4 minutes until everything is fragrant.
- Add in the stock, coconut milk, and spices.
- Bring mixture to a boil and turn down heat to simmer
- Simmer soup for 20 to 30 minutes or until squash is very tender
- Remove from heat and remove springs of rosemary.
- Using an immersion blender, puree the soup
- Add additional spices to taste and serve with a drizzle of plain yogurt if desired.
Amount Per Serving: Calories: 343Total Fat: 31gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 2mgSodium: 472mgCarbohydrates: 17gFiber: 3gSugar: 10gProtein: 3g
Nutrition information not always accurate
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She has two college aged kids, one husband and more pets than she will admit to. She earned her BS in Microbiology at the University of New Hampshire but left her career in science to become a stay at home mom. Years of playing with LEGO and coloring with crayons had her craving a more grown up purpose to her life and she began blogging and freelance writing full time. You can learn more about her HERE.