Butternut Squash & Apple Soup

A comforting and healthy soup featuring the sweet and savory flavors of butternut squash and tart apples, seasoned with warm spices.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sodium

Tags

• healthy
• comfort food
• savory
• quick
• boil

Ingredients

• 1 onion (medium, chopped)
• 1 celery stalk (medium, chopped)
• 1 carrot (medium, chopped)
• 2 tablespoon olive oil (or cooking oil of choice)
• 4 cup water
• 1 butternut squash (medium, peeled, seeded, chopped)
• 1 tart apple (medium, peeled, cored, chopped)
• 3 teaspoon low-sodium bouillon
• 0.125 teaspoon cayenne pepper
• 0.125 teaspoon black pepper
• 0.125 teaspoon cinnamon
• 0.125 teaspoon nutmeg
• 0.125 teaspoon salt

Instructions

1. In a stockpot, add the onion, celery, carrot, and oil.
2. Sauté for about 5 minutes or until the vegetables are tender.
3. Add water, squash, apple, and bouillon to the pot.
4. Bring to a boil.
5. Reduce heat to low, then cover, and simmer.
6. Continue cooking for 30 minutes or until the squash and carrots are soft.
7. Carefully transfer soup to a food processor or blender and puree.
8. Add seasonings.
9. Serve warm.

Notes

If an immersion blender is available, the soup does not need to be transferred for pureeing.

Nutrition (per serving)

• Calories: 159
• Protein: 1.8 g
• Carbohydrates: 21.8 g
• Fat: 7.8 g
• Fiber: 5 g
• Sodium: 127 mg
• Saturated Fat: 1.3 g
• Sugar: 12.3 g