As the air turns crisp and the leaves blanket the ground, there’s no better way to embrace the season than with a warm bowl of Creamy Butternut Apple Soup. This silky blend of sweet butternut squash, tart Granny Smith apples, and aromatic spices delivers a comforting and nutritious meal that’s perfect for chilly evenings or festive gatherings.

Whether served as a hearty main course or an elegant starter, this soup is sure to be a seasonal favorite.

Servings

Ingredients

2½ – 3 lbs butternut squash (or 2 1/4 pounds of the ready, pre-cubed squash)
2¼ lbs Granny Smith apple
3 cups water
2 tsp agave syrup (optional)
1 tbsp mild sweet curry powder
¼ tsp ground chipotle powder (optional)
1 tbsp pureed organic ginger in a jar (or fresh finely zested with a microplane or ginger grater)
pinch of ground clove (optional)
1 tsp sea salt
½ tsp black pepper
1 cup coconut milk
1 tbsp finely chopped chives (optional garnish)

Instructions

Cut a thin slice off the top and bottom of the squash. Peel butternut squash with a sharp vegetable peeler. With a sharp, heavy knife, cut across the neck and round base of the squash separating them. Then cut each piece in half lengthwise. This will make the squash easier to handle. With a tablespoon, scoop out the seeds and fibrous flesh of the bottom of the squash. Discard. Chop the squash into medium chunks.
Peel apples, core and cut into medium chunks.
Place squash, apples, water and agave syrup in a 4-5 quart pot and bring to a boil. Reduce heat to low, add the spices, cover the pot and simmer until squash and apples are very soft when pierced with the tip of a paring knife, about 25-30 minutes.
Puree mixture in a blender in 2-3 batches for safety. Place a folded kitchen towel over the blender lid and holding it in place, turn the blender on low. Slowly increase the speed and puree the mixture until smooth. Blender should not be more than half full when you start. Hot liquids expand quickly when pureeing in a blender. Alternatively you can use a handheld immersion blender to puree the soup right in the pot. Add the coconut milk.
Heat soup gently over low heat until hot if you have made it ahead and refrigerated it. Taste for seasoning. For garnish, sprinkle with chopped chives.

This Creamy Butternut Apple Soup is the perfect holiday dish, blending the natural sweetness of butternut squash and tart Granny Smith apples with warm spices like curry and ginger for a festive, comforting flavor. Simple to prepare and beautifully versatile, it works as a cozy lunch, an elegant starter, or a hearty supper with crusty bread. The addition of coconut milk ensures a creamy texture without dairy, making it a crowd-pleaser for all your seasonal gatherings.

So, grab your favorite cozy sweater, curl up with a steaming bowl, and enjoy the warmth of this delicious creation!