Creamy Butternut Squash Soup
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This Creamy Butternut Squash Soup is velvety, lightly sweet and topped with crisp apple. It is a delicious vegetarian meal. And, it is perfect during the fall and the winter months.
I love a good soup! And during the holiday season, I especially love making soups that scream fall and winter. And my Creamy Butternut Squash Soup does just that!
I kind of think a lot of people are afraid of butternut squash, but it is such a versatile vegetable and it can be used in a myriad of ways. It has a creamy, velvety texture and it’s nice and earthy.
So I believe that keeping it as simple as possible is best, allowing the squash to really shine through. Simply paired with fresh sage and sweet apples, it’s a match made in Heaven. It’s unbelievably easy, but the flavors are complex.
Also, it’s simple enough for a family dinner, or elegant enough for a Friendsgiving or Christmas!
And, for more soup recipes, please give these a try:
- Spicy-Sweet Potato Bean Soup with Chicken
- Creamy Roasted-Poblano Potato Soup
- Easy Chicken Noodle Soup (Slow Cooker)
- Creamy Potato Sausage and Kale Soup
- 30-Minute Chicken Chipotle Chili
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If you make this recipe, please be sure to leave a comment and a star rating below so I know how you liked it. Thanks! Enjoy!
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Creamy Butternut Squash Soup
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Creamy Butternut Squash Soup is velvety, lightly sweet and topped with crisp apple. It is a delicious vegetarian meal. And, it is perfect during the fall and winter months.
Ingredients
- 1 Butternut Squash, whole or cubed
- 48 oz Chicken Broth or Vegetable Broth, low sodium
- 4 tbsp Miyoko’s Creamery European Style Cultured Vegan Unsalted Butter
- 2 – 2 1/2 tbsp Coconut Sugar
- Himalayan Pink Salt, to taste
- Fresh Sage, chopped
- Honeycrisp Apples, chopped into bite size pieces (skin on)
- 8 oz Bel Gioioso Mascarpone Cheese, optional
Instructions
- Squash: Cut squash in half, wrap both halves in waxed paper and put face down in the microwave. Cook for 15-20 minutes until fork tender. (For cubed: add to a large bowl with a little water and cover with saran wrap; cook for 10-15 minutes).
- Blend: Empty into a blender with some chicken broth and blend until completely smooth.
- Heat through: Transfer contents to a large pot over medium-low heat. Mix in the butter, sugar, and enough chicken broth for desired consistency and heat through. Add salt to taste.
- How to serve: Right before serving, add chopped sage, apples and a healthy dollop of mascarpone cheese.
Equipment
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Notes
- Butternut Squash: Get a whole one that is at least 3 lb., or 2-3 big containers of pre-chopped and de-skinned squash that is equivalent to 3 lb.
- Category: Main Course, Soup
- Cuisine: American
Keywords: Apple, Butternut Squash, Butternut Squash Soup, Healthy, Holiday Recipes, Recipes for a Crowd, Soup, Squash Recipes, Vegetable Soup, Vegetarian
