Recipe: Spiced Apple-Butternut Squash Soup

When most of us think of butternut squash, we consider it a vegetable. But scientists actually classify it as a fruit! This versatile, nutritious and flavorful fruit is highlighted in this Spiced Apple-Butternut Squash Soup.

Butternut squash is a standout ingredient for a number of reasons. First, it’s versatile — whether roasted, grilled, steamed or pureed, butternut squash can be prepared in so many ways. Nutritionally dense, it is an excellent source of fiber and Vitamin A. And here in the Northern Hemisphere, it’s in season — so if you’re aiming to “eat seasonally,” butternut squash is a good selection. Hoping to add more fiber to your diet? In this soup, butternut squash combines with apples, which are also a good source of fiber.

Although this soup itself is easy to prepare, butternut squash can be challenging to peel and chop if it’s your first time cooking with it at home. Start by placing the squash on its side and chopping off both ends. Then use a vegetable peeler to remove its skin. Once peeled, slice in half at the neck, just before the shape begins to curve out. Slice each portion in half length-wise, remove the seeds and then chop as you would any other vegetable. With a well-sharpened knife, chopping is easy!

Enjoy a bowl on its own for a lighter lunch, or pair with a fresh salad for a full dinner. The unique combination of spices makes this a unique and fun dish for entertaining as well. The addition of nutmeg lends a seasonal flavor to the soup, making it a delightful choice for colder days.

Recipe: Spiced Apple-Butternut Squash Soup

Serves 8

Ingredients

  • 1 tablespoon coconut oil
  • 1 onion, peeled and chopped
  • ⅛ tsp. ground nutmeg
  • 2 butternut squashes (weighing about two pounds each), peeled and chopped
  • 2 Granny Smith (green) apples, chopped
  • 3 containers (at 14 ½ ounces each) organic vegetable broth

Instructions

  1. Melt coconut oil in a large saucepan at medium heat.
  2. Add onions and cook 4-5 minutes or until tender, stirring occasionally.
  3. Add nutmeg and cook one minute.
  4. Add squash, apples and vegetable broth, stirring to combine.
  5. Bring soup to a gentle boil, then cover. Simmer at medium-low heat about 20 minutes, or until butternut squash and apples are tender, stirring occasionally.
  6. Cool soup slightly, then in batches, add to blender or food processor. Cover, then process until the soup is smooth.
  7. Serve warm.

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