Nancys butternut squash and apple soup –Today, I’m excited to share a delicious and warming recipe that brings together the natural sweetness of butternut squash and apples. This soup is perfect for those chilly days, tantalizing your taste buds while providing comfort and nourishment.
Nancy’s Butternut Squash and Apple Soup
This delightful soup is not only easy to make but is also packed with flavors that are sure to please everyone at your table. Let’s dive into the details!
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Ingredients:
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 medium onion, chopped
- 2 apples, peeled and chopped (such as Granny Smith)
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/4 cup cream or coconut milk (optional for creaminess)
- Fresh herbs for garnish (like thyme or parsley)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they are soft and translucent, about 5 minutes.
- Add the cubed butternut squash and apples to the pot, stirring to combine with the onions.
- Pour in the vegetable broth and add the ground cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the squash and apples are tender.
- Once cooked, use an immersion blender to puree the soup until it’s smooth. If you prefer, you can carefully transfer the mixture in batches to a blender.
- Stir in the cream or coconut milk, if using, and adjust the seasoning if needed. Heat through, but do not boil.
- Serve the soup warm, garnished with fresh herbs for a pop of color and flavor.
This butternut squash and apple soup is a beautiful way to enjoy the flavors of the season. It’s comforting, nutritious, and perfect for a family gathering or a cozy dinner in. Enjoy your culinary adventure!