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Cozy One-Pot Butternut Squash Apple Soup – Easy 30-Min Recipe

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This cozy one-pot butternut squash & apple soup is a quick and easy 30-minute recipe that delivers deep, comforting flavor. The secret is sautéing the apple with the aromatics, creating a velvety, naturally sweet soup that’s perfect for busy weeknights.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 1 large apple (Honeycrisp, Fuji, or Gala), peeled, cored, and chopped
  • 1 medium yellow onion, chopped
  • 3 to 4 garlic cloves, minced
  • 4 cups vegetable broth (low-sodium)
  • 1/2 cup full-fat coconut milk
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon fine sea salt (plus more to taste)
  • 1/4 teaspoon freshly ground black pepper
  • Optional garnish: toasted pumpkin seeds, extra coconut milk, fresh thyme, maple syrup

Instructions

  1. Prep your ingredients (5 minutes): Peel and cube the butternut squash into 1-inch pieces. Peel, core, and chop the apple. Chop the onion and mince the garlic.
  2. Sauté the aromatics (5 minutes): Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 3 to 4 minutes until translucent. Add the minced garlic and cook for another 30 seconds.
  3. Cook the apple (3 minutes): Add the chopped apple to the pot. Sauté for 2 to 3 minutes, stirring occasionally, until the apple softens and releases its juices.
  4. Add the squash and spices (2 minutes): Toss in the cubed butternut squash, cinnamon, nutmeg, salt, and pepper. Stir to coat the vegetables. Cook for about 2 minutes.
  5. Pour in the broth (1 minute): Add the vegetable broth and stir, scraping up any browned bits from the bottom of the pot.
  6. Simmer until tender (15 to 20 minutes): Bring the soup to a boil, then reduce heat to low. Cover and simmer for 15 to 20 minutes, until the squash is fork-tender.
  7. Blend until smooth (3 minutes): Remove from heat. Use an immersion blender to puree the soup directly in the pot until smooth. If using a regular blender, let the soup cool for 5 minutes first, then blend in batches.
  8. Stir in the coconut milk (1 minute): Add the coconut milk and stir until fully incorporated. Taste and adjust seasoning with more salt or pepper if needed. If too thick, add a little more broth or water.
  9. Serve and garnish: Ladle into bowls and top with desired garnishes, such as a swirl of coconut milk, toasted pumpkin seeds, and fresh thyme.

Notes

For a super silky texture, strain the soup through a fine-mesh sieve after blending. The soup tastes even better the next day as flavors meld. If using a regular blender, always let the soup cool slightly and never fill more than halfway to avoid hot soup explosions.

Nutrition

Keywords: butternut squash soup, apple soup, fall soup, one-pot soup, 30-minute meal, vegan soup, gluten-free soup, dairy-free soup

Find it online: https://cravemila.com/cozy-one-pot-butternut-squash-apple-soup-easy-30-min-recipe/