Best fall soup | butternut squash & apple |
1 hour and 15 minutes
1 medium butternut squash, peeled and cubed
1 medium yellow or white onion, roughly chopped
1 green apple, peeled and cubed
2 tablespoon olive oil
4 cups of vegetable stock
1 teaspoon black pepper
1 teaspoon cinnamon
½ teaspoon grated ginger
½ teaspoon nutmeg
⅛ teaspoon cayenne pepper (or just a dash)
greek yogurt or sour cream
- Start by heating up the oil in a large pot over medium-high heat. Add the roughly chopped onion and saute for about 5-7 minutes or until it becomes very tender.
- Add the butternut squash, the apples, the spices, and the vegetable broth to the pot and bring to a boil. Reduce to a simmer, cover, and let it simmer for about 40 minutes or so.
- Blend the everything using a hand blender until you get the perfect veloute texture.
- Enjoy with some fresh bread on this chilly December day!
Garnish with greek yogurt, slivered almonds, and dried cranberries.
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And as always, make sure to tag me on social media whenever you try these out 🙂 I would love to see how they turn out!
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