Autumn Harvest Butternut Squash and Green Apple Soup
Delve into the warm, comforting flavors of fall with this delightful Autumn Harvest Butternut Squash and Green Apple Soup. This creamy, velvety soup combines the natural sweetness of butternut squash with the tartness of green apples, creating a harmonious balance that will warm your soul. Ideal for cozy dinners or as a festive starter, this recipe is low in protein and means for sharing, ensuring your guests will be asking for seconds. Enjoy topped with fresh herbs for a burst of flavor.
8
Servings
150
Calories
14
Ingredients
Ingredients
Yellow Onion
1 medium (chopped (about 1 cup))
Celery Rib
1 (chopped (about 3/4 cup))
Carrot
1 (chopped (about 3/4 cup))
Butter
2 tablespoons (melted)
Butternut Squash
1 (peeled and chopped, seeds discarded)
Tart Green Apple
1 (peeled, cored, and chopped)
Chicken Broth or Vegetable Broth
3 cups (as preferred)
Water
1 cup (as needed)
Nutmeg
1 pinch (to taste)
Cinnamon
1 pinch (to taste)
Cayenne Pepper
1 pinch (to taste)
Salt
to taste (as preferred)
Pepper
to taste (as preferred)
Fresh Parsley or Chives
for garnish (chopped)
Instructions
1
1. In a large, heavy-bottomed pot, heat the butter over medium-high heat until melted and foamy. Add the chopped onion, carrot, and celery, and sauté for about 5 minutes. Stir occasionally, lowering the heat if the vegetables start to brown.
2
2. Stir in the chopped butternut squash and green apple, followed by the chicken or vegetable broth, and water. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it simmer for approximately 30 minutes, or until the squash is tender.
3
3. Once the vegetables are cooked, carefully purée the soup using an immersion blender, or allow it to cool slightly before blending in batches in a countertop blender until smooth and creamy.
4
4. Return the puréed soup to the pot. Season with nutmeg, cinnamon, cayenne, salt, and pepper to taste. Heat gently over low heat until warmed through.
5
5. Serve hot, garnished with a sprinkle of fresh parsley or chives for an added touch.
Nutrition Information
3g
Fat
28g
Carbs
1g
Protein
5g
Fiber
6g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of the Autumn Harvest Butternut Squash and Green Apple Soup?
The soup features a harmonious balance of natural sweetness from butternut squash and tartness from green apples, enriched with warm fall spices.
How many servings does this recipe yield?
This recipe makes approximately 8 servings.
Is this butternut squash soup suitable for a low-protein diet?
Yes, it contains only 1 gram of protein per serving, making it an ideal low-protein option.
How many calories are in one serving of this soup?
Each serving contains approximately 150 calories.
Can I make this soup vegan?
To make this recipe vegan, ensure you use vegetable broth instead of chicken broth and substitute the butter with a plant-based alternative or oil.
What kind of apples are best for this recipe?
Tart green apples, such as Granny Smith, are recommended to provide a bright contrast to the sweet squash.
How should I prepare the butternut squash before cooking?
The squash should be peeled and chopped into cubes, with the seeds discarded.
What equipment do I need to achieve a velvety texture?
You can use an immersion blender directly in the pot, or a countertop blender to process the soup in batches until smooth.
How long does the soup need to simmer?
The soup should simmer for approximately 30 minutes, or until the butternut squash is tender.
What vegetables are used in the aromatic base of the soup?
The soup starts with a sautéed mixture of yellow onion, carrot, and celery.
Is there any spice or heat in this recipe?
A pinch of cayenne pepper is added to provide a very subtle touch of heat, which complements the nutmeg and cinnamon.
What is the fat content per serving?
Each serving contains about 3 grams of fat.
What type of broth should I use?
You can use either chicken broth or vegetable broth based on your dietary preference.
Does this soup contain fiber?
Yes, it is a good source of fiber, providing 5 grams per serving.
What are the recommended garnishes for this soup?
Freshly chopped parsley or chives are recommended to add a burst of fresh flavor and color.
How do I prevent the vegetables from browning during the first step?
Sauté the vegetables over medium-high heat but lower the heat if they begin to brown, as the goal is to soften them.
What are the warming spices used in this recipe?
The recipe uses a pinch of nutmeg and cinnamon to enhance the autumn flavors.
How much liquid is required for the soup base?
The recipe calls for 3 cups of broth and 1 cup of water.
Is this recipe high in carbohydrates?
One serving contains 28 grams of carbohydrates.
Can I use a yellow onion instead of white?
The recipe specifically calls for one medium yellow onion, which provides a nice balanced sweetness.
How much sugar is in each serving?
There are 6 grams of sugar per serving, primarily from the natural sugars in the squash and apple.
Should the apple be peeled?
Yes, the recipe specifies that the green apple should be peeled and cored before being chopped.
When should I add the spices to the soup?
The nutmeg, cinnamon, cayenne, salt, and pepper should be added after the soup has been puréed.
What makes this soup a good 'autumn harvest' dish?
It utilizes seasonal fall ingredients like butternut squash and apples along with traditional warm spices.
How many ingredients are needed for this recipe?
There are 14 total ingredients, including the garnishes and spices.
Is the sodium content listed for this recipe?
The specific sodium content is not provided, as it depends on the broth used and personal seasoning preference.
How do I ensure the soup is heated through after blending?
Return the puréed soup to the pot and heat gently over low heat until it reaches the desired temperature.
Can this soup be served as an appetizer?
Yes, it is described as an ideal festive starter for a larger meal.
What texture should the vegetables be before blending?
The vegetables, especially the butternut squash, should be completely tender so they blend smoothly.
Is there any cholesterol in this soup?
The exact cholesterol value is not listed, but it contains 2 tablespoons of butter which would be the primary source.