Butternut Squash Soup is the perfect fall soup with apples that’s healthy and creamy and easy for weeknights or your holiday meal!
BUTTERNUT SQUASH SOUP
Yes the holidays are coming and butternut squash soup is the answer to all your easy first course recipe requests I’ve been receiving. If you utilize pre-cut fresh or frozen butternut squash you could be serving this delicious soup in under 20 minutes. The added benefit to this easy and beautiful soup is it lends itself to awesome topping options which are easy and great for your holiday table. Want to add fun colors, try dried cranberries, chopped pecans and blue cheese crumbles. Want to add a crunch? Try croutons or pumpkin seeds.
Butternut squash is healthy, delicious and apparently not a squash at all. Who knew? It’s actually a fruit that had us all tricked. It is also delicious when you make it into a soup. A large pot of Butternut Squash Soup is a fantastic comfort food that you can enjoy all year round.
It’s one of our favorites because of how flavorful it is without you having to drop a ton of ingredients into it. Also, you can dress it up with all sorts of garnishes, like bacon and sour cream, serve it with some Homemade Dinner Rolls as great side for a fall dinner like Honey Apple Pork Loin.
OTHER HEARTY AND DELICIOUS SOUPS
HOW TO MAKE BUTTERNUT SQUASH SOUP
- Melt the butter in a large pot, and cook the onion, celery, carrot and apples for 5 minutes, or until lightly browned.
- Pour in enough of the chicken stock to cover vegetables. Add butternut squash.
- Bring to a boil. Add salt and pepper.
- Reduce heat to low, cover pot, and simmer 20 minutes, or until all vegetables are tender.
- Blend until smooth.
- Mix in any remaining stock to attain desired consistency.
WHAT IS A GOOD GARNISH FOR BUTTERNUT SQUASH SOUP:
- Sour Cream: A little dollop of sour cream makes a rich dish like Butternut Squash Soup even creamier.
- Bacon: Everything is better with bacon. Crumble some up and sprinkle it over the Butternut Squash Soup for a savory crunch.
- Chives: Finely chop up some chives and serve them on the soup or leave them long as a stylish garnish.
- Nutmeg: Add a sprinkle of nutmeg and stir well to give the soup a richer flavor. For more of a holiday taste, your can also add a dash of ground cinnamon
- Cilantro: Chop up a handful of leaves and sprinkle them over the top of the soup as a delicious garnish.
- Coconut milk: A way to get that thick texture without packing on the calories is to use coconut milk instead. Coconut milk has less carbs and fat but still has that rich dairy feel to it.
- Heavy cream: if you aren’t a fan of coconut milk, you can substitute heavy cream to get the same thick, rich texture.
- Cheese: Blue Cheese crumbles (with chopped nuts or dried fruit), parmesan cheese or other hard cheeses.
One serving of Butternut Squash is a great source of many vitamins including:
- Your daily requirement of Vitamin A (over 100%)
- Almost half your daily requirement of Vitamin C (40% of daily requirement)
- A good source of potassium (18% of daily requirement)
- A good source of Magnesium (15% of daily requirement)
- High in anti-oxidants and fiber and is almost 90% water
- Full of beta-carotene and alpha-carotene (which your body converts to Vitamin A)
PERFECT HOLIDAY MAIN COURSES
HOW LONG DOES IT KEEP?
- Serve: Don’t leave out for longer than 2 hours at room temperature.
- Store: Butternut Squash Soup will last up to 3 days in the fridge if it is properly covered.
- Freeze: You can freeze Butternut Squash Soup for up to 2 months.
Butternut Squash Soup
- Yield: 8 Servings
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Course: Dinner
- Cuisine: American
- Author: Sabrina Snyder
Butternut Squash Soup is the perfect fall soup with apples that's healthy and creamy and easy for weeknights or your holiday meal!
- 2 tablespoons unsalted butter
- 1 yellow onion , chopped
- 1 medium carrot , chopped
- 1 stalk celery , chopped
- 2 green apples , cored and cubed
- 4 cups chicken broth
- 24 ounces butternut squash , diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Note: click on times in the instructions to start a kitchen timer while cooking.
Melt the butter in a large pot, and cook the onion, celery, carrot and apples for 5 minutes, or until lightly browned.
Pour in enough of the chicken stock to cover vegetables. Add butternut squash.
Bring to a boil. Add salt and pepper.
Reduce heat to low, cover pot, and simmer 20 minutes, or until all vegetables are tender.
Blend until smooth.
Mix in any remaining stock to attain desired consistency.
Yield: 8 Servings, Amount per serving: 157 calories, Calories: 157g, Carbohydrates: 25g, Protein: 2g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 10mg, Sodium: 786mg, Potassium: 666mg, Fiber: 4g, Sugar: 10g, Vitamin A: 13932g, Vitamin C: 40g, Calcium: 78g, Iron: 1g
All images and text © for Dinner, then Dessert.