The cool weather is coming and soup season is going to stick around for a while now. That’s fine by me, it’s one of the few things I love about freezing weather. I am certainly not a big fan of weather below 50 degrees, but I will savor some coziness in a bowl when it’s here.
I said the other week that I can’t seem to get enough of butternut squash this season. Apples are also my fall favorite. So what better way to enjoy them than to toss them together into a simple soup?!
If there is one thing I will say about the recipes I create it’s that simplicity is at the root. If it takes too long, too many ingredients or is too complicated, then it’s not going to fly in my kitchen. Nobody’s got time for that! And I certainly don’t. I recently got a Vitamix after eyeing it for years, so soups are now a whole new level of easy as I don’t even have to put a single thing on the stove top. I simply blend and serve. Someone pinch me, this has to be a dream!
You can easily make this recipe in a food processor, but an extra step to heat it up will be needed. That still shouldn’t add too much time to it to be honest. I garnished this soup with some toasted pumpkin seeds to add just a final touch of fall to it and it really rounded it out. This sweet and savory Fall Harvest Butternut Squash and Apple Soup will have you so excited for the chill to come, but then again, if your weather is anything like it is here in Cincinnati, you never really know what to expect outside. So even if it’s warm outside, this soup will still satisfy!
Try this Chunky Red Potato Leek Soup for another great fall soup!
Ingredients
- 1 large butternut squash
- 1 small apple I used gala
- 2/3-1 cup vegetable broth or stock
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- dash of ginger
- sea salt to taste
- pepitas pumpkin seeds for garnish
Instructions
- Preheat oven to 400°F.
- Cut squash in half and remove pulp and seeds.
- Roast for 30-35 minutes or until soft.
- You can keep apple skin on or remove. Cut into slices and add to the oven for the last 15 minutes of roasting the squash.
- Remove from oven and allow to cool.
- Add all ingredients to high speed blender and blend until smooth and heated if you have a soup setting. Add more broth or stock if it is too thick to your liking.
- If your blender doesn't have a soup setting or you are using a food processor, blend all ingredients until smooth. Pour mixture into a small pot and heat, stirring occasionally over medium heat until hot.
- Garnish with lightly toasted pumpkin seeds and enjoy!
Do you think I could use chicken broth?
Absolutely! Chicken broth will work just fine, Rachel!
How many servings does this make?
Hi Jen!it doesn’t make a whole lot. I would say about 2-3 servings.