BEST BUTTERNUT SQUASH AND APPLE SOUP

BEST BUTTERNUT SQUASH AND APPLE SOUP

Creamy, easy and dairy-free butternut squash and apple soup – this cozy soup may be a little sweet, savory and comforting for the colder months!

It’s that point of year again where I become a butternut squash. I’ve been adding it to numerous of my recipes. I just can’t help myself when it involves Fall. Some people go nuts over pumpkin, some apples, i'm going nuts over butternut squash. Ok, maybe i'm going nuts over all three of these things. 

Fall is simply an excellent time of year if you’re a foodie.

This soup couldn't get any cozier. It screams Fall. it's it’s creamy butternut squash, sweet apple flavor, a touch of cinnamon and nutmeg. 

Then a kick from some smoked paprika. I top mine with pumpkin spiced pumpkin seeds from Trader Joe’s, some creme fraiche (omit if you would like it to be dairy-free), fresh sage, and a pinch more of cinnamon. In other words, i'll have just convinced myself to form it for dinner tonight.

Let’s mention recommendations on making this recipe even easier. First of all, you'll buy pre-cubed butternut squash at tons of grocery stores. i do know for a fact Trader Joe’s sells it. you would like about 5-6 cups for this recipe. So, getting pre-cubed butternut squash will certainly prevent a while .

Also, an immersion hand blender will assist you success with this recipe. i exploit mine ALL Fall and Winter long to puree soups.I find these make cooking such a lot easier. Especially, when puréeing soups. you'll just blend it within the soup pot rather than transferring to a blender. additionally to soup, I also use it to form homemade mayo, pesto, salad dressings, topping . 

The list goes on. last , it’s definitely a kitchen gadget i buy plenty of use out of.
So, go get cozy and a minimum of pretend it seems like Fall (if you reside in Texas or any warm state you recognize the struggle lol) and whomp up this delicious soup!

Ingredients

• 2 tbsp vegetable oil
• 2 tsp minced garlic
• 1 small yellow onion, chopped
• 1 carrot, peeled and chopped
• 1 butternut squash, peeled and dig small cubes (should be about 5–6 cups)
• 1 green apple, peeled, cored and chopped
• 4 cups of vegetable stock
• 1/2 tsp nutmeg
• 1/4 tsp cinnamon
• 1 tsp smoked paprika, or to taste, regular paprika would also work
• pinch of cayenne, optional
• salt and pepper to taste

Optional toppings:

• Pumpkin seeds
• Creme fraiche or plain greek yogurt, omit if dairy-free
• Sage leaves
• Pinch of cinnamon
• Pomegranate seeds

Instructions

• In a large soup pot add vegetable oil OR butter over medium high heat. Add onion and garlic and sauté for 1-2 minutes, stirring around frequently therefore the garlic doesn’t burn.
• Add carrot, butternut squash, apple, vegetable stock, nutmeg, cinnamon, smoked paprika, cayenne, salt and pepper. bring back a boil.
• Cover and reduce heat and let simmer for 30-35 minutes.
• Using an immersion hand blender, blend soup until smooth. If you don’t have a hand blender, transfer to a daily blender and blend until smooth and creamy.
• Taste and add more seasonings if need be.
• Ladle into bowls and serve hot/warm with optional toppings! Enjoy!