Easy Butternut Squash Apple Soup

Butternut squash soup in various containers.

Easy Butternut Squash Apple Soup

With a quick cooking method and the creamiest texture, this easy Butternut Squash Apple Soup is a family favorite. It is great for babies on up to adults, is dairy-free and packed with vegetarian protein, and just tastes so good. We love this with buttered toast or crackers.

Course Soup

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings -6

Calories 295kcal

Author Amy Palanjian

Equipment

Ingredients

1 tablespoon olive oil (or unsalted butter)
6 cups chopped butternut squash (about 1 medium, peeled and seeds discarded)
1 cup diced carrot
1 cup diced apple (about 1 medium Honeycrisp, Jonathan, MacIntosh, or Granny Smith)
½ cup diced onion (about 1 medium, skin discarded)
½ teaspoon salt
1 quart reduced-sodium vegetable broth (or chicken broth)
14.5 -ounce can white cannellini beans (rinsed and drained)
1 tablespoon freshly grated ginger (or ½ teaspoon dried ginger), and/or 1 teaspoon dried turmeric (optional)
plain whole milk yogurt or sour cream to top (optional)

US Customary - Metric

Instructions

Warm the olive oil in a medium pot over medium heat.
Add the squash, carrot, apple, onion, and salt and stir to combine. Cover and cook for about 10 minutes, or until just starting to soften, stirring occasionally.
Add the broth and bring to a simmer, raising the heat to high. Once bubbling, reduce the heat to medium and simmer for about 15 minutes or until the vegetables are very soft.
Add the beans and puree until very smooth with either an immersion blender or transfer to a regular blender. Season to taste with salt, add the optional seasonings, and serve warm.

Notes

Let cool completely and store in the fridge for up to 5 days or in a zip-top freezer bag, flattened, in the freezer for up to 3 months.
Puree the soup with an immersion blender right in the pot, or let cool slightly and puree in a regular blender.
You can use any apple you have and like, though I usually use a firmer cooking-type apple like Honeycrisp, Jonathan, MacIntosh, or Granny Smith. You can peel it or leave it on. If you have a powerful blender, the peel will blend right in.
To serve soup to a toddler who's not so into it, start with a very small serving and offer bread or crackers for dipping.
You can serve this soup in a reusable pouch or give them permission to drink it right out of a little cup or mug.
Try using a little of this soup as a sauce for rice, couscous, or pasta.
Add the optional spices or leave it plainer. Season to taste with salt as you like.

Nutrition