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Creamy Butternut Squash and Apple Soup in a bowl with a lemon slice on the side.
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Creamy Butternut Squash and Apple Soup

The flavors of autumn in a creamy, satisfying soup.
Total Time1 hour
Servings: 6

Ingredients

  • 2 tbsp olive oil
  • 1 small yellow onion peeled and chopped
  • 1 clove garlic chopped
  • 1 Granny Smith apple peeled, cored and chopped
  • 1 large butternut squash about 2.5 lbs peeled, seeded and chopped into 1-inch pieces
  • ½ tsp dried thyme
  • 1 bay leaf
  • ¼ tsp nutmeg
  • 3 to 4 cups of water
  • 2 cups soymilk
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp fresh lemon juice
  • 4 tbsp toasted sliced almonds for garnish

Instructions

  • Heat a 5-quart soup pot over medium-low heat; add olive oil and heat for 1 min.
  • Add onions and garlic to pot and cook until softened, about 5 mins.
  • Add apple, squash, thyme, bay leaf nutmeg and enough water to cover ingredients. Turn heat to medium high and cook for 15-18 mins, stirring occasionally until squash is tender.
  • Stir in soymilk and heat through.
  • Remove from heat, remove bay leaf and allow mixture to cool for 5 mins.
  • in two to three separate batches, puree soup in a blender or food processor until smooth and creamy.
  • Return to saucepan and reheat. Add nutmeg, lemon juice and season to taste with salt and pepper.
  • Serve in warm bowls garnished with toasted sliced almonds.