Apple And Butternut Squash Soup
A comforting blend of roasted butternut squash and tart apples, enriched with aromatic herbs and creamy broth, perfect for cozy gatherings and hearty lunches.
Ingredients
- 1 lb. butternut squash ⓘ
- 3 tart apples ⓘ
- 1 medium onion ⓘ
- 1/4 tsp. rosemary ⓘ
- 1/4 tsp. marjoram ⓘ
- 6 to 7 c. chicken broth ⓘ
- 1 tsp. salt ⓘ
- 1/4 tsp. fresh ground pepper ⓘ
- 1/2 c. heavy cream ⓘ
- 1 Tbsp. butter ⓘ
- 1 medium onion, minced ⓘ
- 1/2 tsp. thyme ⓘ
- 16 oz. tomatoes, chopped ⓘ
- 2 garlic cloves, minced ⓘ
- 2 c. beef broth ⓘ
- 2 c. cooked chickpeas ⓘ
- 1/2 c. small pasta ⓘ
- ground pepper ⓘ
Instructions
- Melt butter in a large pot over medium heat.
- Add the minced onion and thyme; cook for 5 minutes until softened.
- Add chopped tomatoes, including juice, and minced garlic; simmer for 15 minutes.
- Add chicken and beef broth, then stir in cooked chickpeas.
- Simmer for another 15 minutes to let flavors meld.
- Add cooked pasta and ground pepper; cook until warmed through.
- Serve hot, topped with Parmesan cheese if desired.
Tips & Substitutions
For a creamier soup, consider blending the soup after simmering. You can substitute the heavy cream with coconut milk for a dairy-free option. If you want to add some spice, a pinch of cayenne pepper works well. For a different flavor profile, try using sweet potatoes instead of butternut squash, which also pairs beautifully with the apples in this dish.
Serving Suggestions
Serve this delicious soup with crusty bread or a fresh salad for a complete meal. It pairs wonderfully with a side of Chicken Salad (Nice For A Party.) or can be topped with croutons for added texture. For a heartier option, serve alongside a grilled cheese sandwich for a comforting combination.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a pot over low heat, stirring occasionally. If the soup thickens, add a bit of broth or water to reach your desired consistency. This soup can also be frozen for up to 3 months; just thaw and reheat before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Apple And Butternut Squash Soup contains roughly 2716 calories, with 58g protein, 308g carbohydrates, and 168g fat. It is an excellent source of dietary fiber (395% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 1890mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of apples in this recipe?
Yes, you can use any tart apple varieties like Granny Smith or Fuji. The tartness balances the sweetness of the butternut squash nicely. Just make sure they are firm and not overly soft, as they will break down too much during cooking.
Is it possible to make this soup vegan?
Absolutely! You can replace the chicken broth with vegetable broth and omit the heavy cream or substitute it with a plant-based cream. Additionally, using olive oil instead of butter will keep this soup completely vegan while maintaining great flavor.
How can I make this soup spicier?
To add some heat, consider incorporating a pinch of red pepper flakes or a dash of hot sauce during the simmering stage. You could also add diced jalapeños or a blend of spices like curry powder, which can enhance the overall flavor profile of the soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).