This Easy Butternut Squash Apple Soup is perfect for the fall. It is so creamy, comforting and delicious!
We’re getting into my kind of season – nope, not the holidays (though I do enjoy those too), but to me it’s now soup season. I’m kicking it off with these fall favorite ingredients in this comforting bowl of Butternut Squash Apple Soup. It’s made from scratch, really delicious, super creamy, and is under an hour away to being served at your table. How’s that for easy? And oh, did I mention it’s kicked up a notch with a tad of chipotle chili to give it a bit of spice with a smoky flavor? Well, now you know and have all the details. I’m sure you’ll want to be making a bowl of this soon!
Over the last couple of years I have really enjoyed recipes with butternut squash even though it was not a vegetable I grow up We were more mainstream with nothing too out of the ordinary – meat, potatoes, and pasta (lots of yummy pasta). Restaurant trends in the recent years have had sweet and savory recipes with butternut squash on their menu. I’ve had some great dishes and some of my favorites include soup, raviolis, and just roasted with some olive oil. It’s a “plays well with others” type of veggie.
Of course soup can be a meal all on its own with maybe a nice warm loaf of crusty bread but it also is a great way to start a holiday meal (and we have two of those coming up). In our family, we always have some sort of soup to start out our Thanksgiving meal. In the past, I have made Pumpkin Soup but I’m thinking this year to switch it out with this one to see how the family likes it. Fun to try new recipes!
If you want to get this soup on the table a bit quicker, you can buy butternut squash already cubed. It costs a bit more but is a time saver for sure.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup sliced leeks
- 1/2 teaspoon chipotle chili
- 2 lbs butternut squash peeled and cubed (about 6 cups)
- 1 lb sweet apples peeled and cubed (about 3 1/2 cups)
- 1 cup apple cider
- 1 cup chicken broth (or vegetable broth)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup pure maple syrup
- Garnish - apples, pecans, sour cream, pepitas, or your own ideas
- In a large saucepan heat the oil and butter over medium high heat then add the leeks and saute for about 5-7 minutes until soft (not brown)
- Add the chili powder, squash, apples, cider, broth, salt and pepper and then bring to boil
- Cover and cook on low heat for about 30 until apples and squash are very soft
- Puree with an immersion blender then add in 1/4 cup maple syrup - if soup is too thick add a bit more broth or cider
- Garnish as desired
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 512 Total Fat: 22g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 11mg Sodium: 556mg Carbohydrates: 76g Fiber: 15g Sugar: 41g Protein: 13g
Other butternut squash recipes you might enjoy – Roasted Butternut Squash with Cranberries and Butternut Squash Orzo Salad with a Maple Vinaigrette