This comforting squash apple soup is perfect for chilly days. Combining the natural sweetness of butternut squash and apples with warm spices, this soup is both nourishing and delicious. It's easy to prepare and makes for a delightful starter or a light meal.
If you don't usually cook with butternut squash, you might need to look for it in the produce section of your supermarket. It has a tough skin that needs to be peeled before use. Additionally, make sure to pick up some vegetable broth if you don't have it on hand, as it forms the base of the soup.
Ingredients for Squash Apple Soup
Butternut squash: A sweet and nutty winter squash that adds a creamy texture to the soup.
Apples: Adds a natural sweetness and a hint of tartness to balance the flavors.
Onion: Provides a savory base and depth of flavor.
Garlic: Enhances the overall taste with its aromatic qualities.
Vegetable broth: The liquid base that ties all the ingredients together.
Salt: Enhances the flavors of the ingredients.
Black pepper: Adds a mild heat and depth to the soup.
Cinnamon: Brings warmth and a hint of sweetness.
Nutmeg: Adds a subtle, earthy sweetness that complements the other spices.
Technique Tip for This Recipe
When sautéing the onion and garlic, make sure to do so over medium heat to avoid burning. This will allow the flavors to develop fully and create a rich base for your soup. Additionally, when blending the soup, you can use an immersion blender directly in the pot for convenience, or transfer it in batches to a countertop blender. If using a countertop blender, be sure to let the soup cool slightly and blend in small batches to prevent hot liquid from splattering.
Suggested Side Dishes
Alternative Ingredients
butternut squash - Substitute with sweet potatoes: Sweet potatoes offer a similar creamy texture and natural sweetness, making them a great alternative to butternut squash.
apples - Substitute with pears: Pears have a similar sweetness and texture to apples, which will maintain the balance of flavors in the soup.
onion - Substitute with leeks: Leeks provide a milder, slightly sweeter flavor compared to onions, which can add a subtle depth to the soup.
garlic - Substitute with shallots: Shallots have a milder, more delicate flavor than garlic, which can complement the other ingredients without overpowering them.
vegetable broth - Substitute with mushroom broth: Mushroom broth adds a rich, umami flavor that can enhance the overall taste of the soup.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, providing depth and complexity to the soup.
black pepper - Substitute with white pepper: White pepper has a slightly different heat profile and a more subtle flavor, which can blend well with the other spices.
cinnamon - Substitute with allspice: Allspice has a warm, sweet flavor similar to cinnamon, making it a suitable alternative.
nutmeg - Substitute with mace: Mace is the outer covering of nutmeg and has a similar flavor, though slightly more delicate, which can work well in the soup.
Other Alternative Recipes Similar to This Soup
How to Store or Freeze This Soup
Allow the soup to cool completely before storing. This prevents condensation, which can lead to a watery texture.
Transfer the soup into airtight containers. For convenience, use portion-sized containers so you can easily reheat just the amount you need.
Label each container with the date. This helps you keep track of how long the soup has been stored.
Store the soup in the refrigerator if you plan to consume it within 3-4 days. Ensure the temperature is consistently below 40°F (4°C).
For longer storage, place the soup in the freezer. It can be kept frozen for up to 3 months without losing its flavor and texture.
When freezing, leave some space at the top of the container. Soup expands as it freezes, and this prevents the container from cracking.
To reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the soup's creamy texture.
Reheat the soup on the stovetop over medium heat, stirring occasionally. This ensures even heating and prevents scorching.
Alternatively, you can reheat the soup in the microwave. Use a microwave-safe bowl, cover it loosely, and heat in 1-minute intervals, stirring in between.
If the soup appears too thick after reheating, add a splash of vegetable broth or water to reach your desired consistency.
Garnish with fresh herbs or a sprinkle of cinnamon before serving to enhance the flavor and presentation.
How to Reheat Leftovers
Stovetop method:
- Pour the soup into a pot.
- Heat over medium heat, stirring occasionally.
- Once the soup is heated through and steaming, it's ready to serve.
Microwave method:
- Transfer the soup to a microwave-safe bowl.
- Cover with a microwave-safe lid or a plate to prevent splatters.
- Heat on high for 2-3 minutes, stirring halfway through.
- Check the temperature and heat in additional 30-second intervals if needed.
Oven method:
- Preheat your oven to 350°F (175°C).
- Pour the soup into an oven-safe dish.
- Cover with aluminum foil to retain moisture.
- Heat for about 20-25 minutes, or until the soup is hot and bubbling.
Slow cooker method:
- Transfer the soup to your slow cooker.
- Set to low heat.
- Allow to warm for 1-2 hours, stirring occasionally until heated through.
Double boiler method:
- Fill the bottom pot of a double boiler with water and bring to a simmer.
- Place the soup in the top pot.
- Stir occasionally until the soup is heated through.
Best Tools for Making This Soup
Large pot: A large pot is essential for sautéing the onions and garlic, and for cooking the squash, apples, and broth together.
Knife: A knife is needed to peel, core, and chop the apples, as well as to peel and cube the butternut squash.
Cutting board: A cutting board provides a safe and stable surface for chopping the vegetables and fruits.
Blender: A blender is used to puree the soup until it reaches a smooth consistency.
Wooden spoon: A wooden spoon is useful for stirring the ingredients while they cook in the pot.
Measuring spoons: Measuring spoons are necessary for accurately measuring the salt, pepper, cinnamon, and nutmeg.
Ladle: A ladle is handy for serving the hot soup into bowls.
How to Save Time on This Recipe
Pre-chop ingredients: Prepare the butternut squash, apples, and onion in advance and store them in the fridge.
Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing it yourself.
Batch cooking: Double the recipe and freeze half for a quick meal later.
Immersion blender: Use an immersion blender directly in the pot to avoid transferring hot soup to a blender.
Pre-made broth: Use store-bought vegetable broth to cut down on preparation time.
Squash Apple Soup Recipe
Ingredients
Main Ingredients
- 1 medium butternut squash peeled and cubed
- 2 apples peeled, cored, and chopped
- 1 large onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Instructions
- 1. In a large pot, sauté the onion and garlic until soft.
- 2. Add the squash, apples, vegetable broth, salt, pepper, cinnamon, and nutmeg.
- 3. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until squash and apples are tender.
- 4. Use a blender to puree the soup until smooth.
- 5. Serve hot and enjoy!
Nutritional Value
Keywords
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