This butternut squash soup is easy, full of nutrients and flavor, and sure to be a family favorite. I promise you will regret not giving this one a try.
I know I know, you’re being overloaded with everything pumpkin and butternut squash. Whether you love it or hate it, its inevitable. It’s everywhere. I happen to be someone who loves it, so bare with me. Even if you may THINK you don’t like butternut squash, I promise you that you will like this soup. I mean, its creamy and warm and full of fall flavor. Its even got some toppings that you wouldn’t usually put on soup that bring it to a whole ‘nother level.
This soup is filled with everything good. Squash, apples, caramelized onions, and even the flavors or cinnamon, nutmeg, and maple. Not to mention, its FILLED with nutrients that you won’t even feel like you’re eating. The recipe is gluten free and can be made vegan friendly by swapping out the milk for some almond milk.
Walk into a house on a Sunday and smell this soup, and your heart will feel happy. Throw on some sweats, cuddle up in a blanket with some football or a good book, and enjoy a piping hot bowl of this. You will be so comfy that you may even want to throw in a batch of cookies to end the night.
- 1 large butternut squash, peeled and chopped into 1 inch cubes
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 small apples, diced
- 2 cups veggie broth
- 1 cup milk or almond milk
- 1 tsp maple syrup
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- salt and pepper to taste
- 2 sprigs rosemary
- t tsp olive oil
- 1 tbsp maple syrup
- 2 cups brussel sprouts, halved
- 1/3 cup pecans
- 1/4 cup dried cranberries
- plain greek yogurt
- Preheat the over to 425 degrees.
- Add the squash to a baking sheet and coat in half the olive oil and roast for 20 minutes.
- Heat the rest of the olive oil in a large pot over medium high heat.
- Add the onions and sauté until translucent.
- Once the onions are done, add the apples to the pot and lower to medium low hear. Let simmer for two minutes.
- Add the broth, milk, syrup, and spices. Stir and let simmer for ten minutes.
- Using an immersion blender, blend the soup until smooth*
- Top with the rosemary, and let simmer for at least a half hour. The longer the better!
- While the soup is simmering, add the brussel sprouts and nuts to a baking sheet and coat with the olive oil and syrup. Roast on 425 for 15 minutes.
- Top the completed soup with the brussel sprout/nut mixture and cranberries. Add a scoop of greek yogurt for extra creaminess if you desire.
- *If you do not have an immersion blender, transfer to a regular blender.