The natural sweetness of roasted squash pairs so beautifully with the gentle tartness of a crisp apple, balanced with warming spices.
A comforting, naturally sweet soup with a touch of autumn warmth.
The squash, onion, garlic, herbs, and apple create incredible depth naturally, and a tiny pinch of nutmeg ties it all together into a hug in a bowl.
Why you will love it:
Naturally sweet & velvety from the butternut squash. A gentle lift from crisp Braeburn or Pink Lady apples. Warm & fragrant with nutmeg, fresh thyme, and coriander
Mins Prep
Mins cook
Servings
Sauté the base: Heat the olive oil or butter in a large pot over medium heat. Gently cook the chopped onion until soft and translucent.
Add aromatics: Stir in the crushed garlic and cook for another minute until fragrant.
Combine: Add the cubed butternut squash and apple to the pot.
Simmer: Pour in the water or vegetable stock, then add the fresh thyme sprigs, pinch of nutmeg, salt, and black pepper. Bring to a gentle simmer and cook for around 20 minutes, or until the squash and apple are completely tender when pierced with a fork.
Blend: Remove the thyme sprigs. Add the fresh coriander and blend the soup until completely smooth and creamy. (Tip: For an extra silky-smooth finish, pass the soup through a fine sieve after blending)
Serve: If using, stir in a splash of cream, coconut milk, or a tiny spoonful of miso paste over low heat.
A simple, velvety soup that celebrates the very best of simple produce.
Want to learn why butternut squash is so wonderful for immunity and digestion? Read the full Butternut Squash Nourishment Note here.
A comforting, naturally sweet soup with a touch of autumn warmth.
The natural sweetness of roasted squash pairs so beautifully with the gentle tartness of a crisp apple, balanced with warming spices.