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3) Butternut Squash and Apple Soup with Nutmeg

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium butternut squash about 2–3 lb, peeled, seeded, and cubed
  • 2 medium apples Honeycrisp or Gala, peeled, cored, and chopped
  • 1 small onion diced
  • 2 cloves garlic minced
  • 3 cups low-sodium chicken or vegetable broth
  • 1 cup unsweetened apple juice or water
  • 1/2 cup plain Greek yogurt or 1/4 cup cream optional
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon optional
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • Chopped chives or toasted pepitas for garnish

Method
 

  1. Heat oil in a large pot over medium heat; sauté onion until translucent, 4–5 minutes. Add garlic and cook 30 seconds.
  2. Add squash and apples; stir to coat, then pour in broth and apple juice. Bring to a simmer, cover, and cook 15–20 minutes until squash is tender.
  3. Use an immersion blender or transfer in batches to a blender; puree until smooth. Return to pot and stir in yogurt or cream if using.
  4. Season with nutmeg, cinnamon (if using), salt, and pepper. Warm gently for 2–3 minutes and adjust seasoning.
  5. Serve topped with chives or pepitas.