Healthy Butternut Squash Apple Soup
Butternut Squash Apple Soup is a Fall Season must!! One of my favorite fall traditions, is making butternut apple squash soup on a weekend during football games. On a fall football weekend, there’s nothing more soothing than chopping and simmering vegetables over a warm stove, as the game plays in the background. As you cook, the kitchen fills with the cozy scent of cinnamon, nutmeg, coriander, and butternut squash! When you’re finished, you can enjoy a warm bowl as your finish watch the game. This healthy butternut apple squash soup is made with clean, wholesome ingredients and is tasty and delicious. This Butternut Squash Apple Soup is savory and sweet and once you make it, you’ll want more and more!
What you will need to make this Healthy Butternut Apple Squash Soup
- 8 cups cubed butternut squash (approximately one large squash, or 2 small squash) (peeled and seeds scooped out)
- 1 Granny Smith Apple (peeled and diced)
- 1 Gala Apple (peeled and diced)
- 2 cups sweet onion chopped
- 3 garlic cloves, minced
- 6 cups reduced sodium chicken broth
- Celtic sea salt (to taste)
- black pepper (this is the only pepper I use!! Life-Changing!!)
- 1/2 teaspoon coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 Tablespoon butter (this can be omitted if you want to keep it dairy free)
- Avocado Oil Spray
How to make this Butternut Squash Apple Soup
- Peel and dice the apples, butternut squash, onions, and garlic.
- Spray Avocado Oil Spray in large pot (I used my dutch oven) over medium heat. Sautee the diced onion in a pot or dutch oven with olive oil spray for 5 minutes or until tender and translucent.
- Add the minced garlic, and cook for 2-3 minute, or until fragrant. Do not overcook the garlic.
- Add the cubed butternut squash, both diced apples, low-sodium chicken broth, , , paprika, coriander, cinnamon, and nutmeg. Stir to combine ingredients.
- Bring the soup to a boil, then cover and reduce to medium low heat and cook for 30 minutes or until squash is fork tender.
- Blend using an immersion blender to make it smooth and creamy. You can also use a regular blender and blend small batches at a time and return soup to pot.
- Add 1 tablespoon of butter and salt and pepper to taste. To enhance richness, a 2nd tablespoon of butter can be added.
- This soup freezes very well! Or store in the fridge up to 5 days.
Healthy Butternut Squash Apple Soup
Ingredients
- 8 cups cubed butternut squash (approximately one large squash, or 2 small squash) (peeled and seeds scooped out)
- 1 Granny Smith Apple (peeled and diced)
- 1 Gala Apple (peeled and diced)
- 2 cups sweet onion, peel and diced
- 3 garlic cloves, peeled and minced
- 6 cups reduced sodium chicken broth
- Celtic sea salt to taste
- black pepper to taste
- 1/2 tsp coriander
- 1/2 tsp paprika
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1 TBSP grass-fed butter
- Avocado Oil Spray
Instructions
- Peel and dice the apples, butternut squash, onions, and garlic.
- Spray Avocado Oil Spray in large pot (I used my dutch oven) over medium heat. Sautee the diced onion in a pot or dutch oven with olive oil spray for 5 minutes or until tender and translucent.
- Add the minced garlic, and cook for 2-3 minute, or until fragrant. Do not overcook the garlic.
- Add the cubed butternut squash, both diced apples, low-sodium chicken broth, , , paprika, coriander, cinnamon, and nutmeg. Stir to combine ingredients.
- Bring the soup to a boil, then cover and reduce to medium low heat and cook for 30 minutes or until squash is fork tender.
- Blend using an immersion blender to make it smooth and creamy. You can also use a regular blender and blend small batches at a time and return soup to pot.
- Add 1 tablespoon of butter and salt and pepper to taste. To enhance richness, a 2nd tablespoon of butter can be added.
- This soup freezes very well! Or store in the fridge up to 5 days.
What I used to make this Soup!
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Cast iron round dutch oven in deep gray with side handles and fitted lid; oven safe to 400 degree Fahrenheit.Always use hot-pads, oven mitts, or potholders while moving or removing cast iron cookware on or from the stove or oven.
Click here to order this Dutch Oven!!!
Plastic TO-GO soup cup containers
44 Plastic food storage containers and 44 lids in 3 convenient sizes. Clear – so you can easily see what’s inside. Tight sealing lids for airtight leakproof storage.
Pack includes: 16 sets of 8oz. + 16 sets of 16oz. + 12 sets of 32 oz. lids included. Microwave, freezer and dishwasher safe (top rack). Lids are interchangeable between sizes!
Imagine Brand Low Sodium Chicken Broth
1 32 oz. carton of Imagine Organic Low-Sodium Free-Range Chicken Broth
Made with non-GMO ingredients.Non dairy
USDA-Certified Organic
Gluten-free
Perfect for stews and soups
Click here to order this chicken broth!
Polished stainless steel spoon rack with white ceramic spoon dish
Vertical design allows you to use various sized utensils without leaving a mess
Removable spoon dish allows for easy cleaning
Compact size perfect for display on tables and counter tops
SPECS: 4.5 W × 5.9 D × 7.2 H (in inches)
1-Pound Coarse Ground Black Pepper (12 Mesh)
Excellent for making barbeque meat rubs.
High quality.
Used in restaurants, home gourmet cooking and barbequing.
All natural, GMO-free, kosher.
Click here to Order this pepper!!
Parmesan Whisps for soup topper!
Made only of Parmesan cheese aged over 14 months Nothing else
All Natural
Gluten & Wheat-Free
No Preservatives
9g Protein Per Serving
What I ate with this Soup?
I paired this soup with a harvest chicken salad sandwich. I used low calorie bread and chicken salad that was filled with grapes, apples, celery, and onion! It was a perfect fall combination!
