Description
A warm and comforting butternut squash soup perfect for chilly days.
Ingredients
Scale
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium butternut squash, peeled, seeded and cut into 1-inch pieces (5 cups)
- 1 fennel bulb, trimmed and chopped
- 1 medium onion, chopped
- 1 Granny Smith apple, peeled and chopped into 1-inch chunks
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4–6 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pinch to 1/4 teaspoon red pepper flakes
- 3 cups low sodium chicken broth
- 2 tablespoons pure maple syrup
- Coconut milk or heavy cream
- Toasted pine nuts or pumpkin seeds
Instructions
- Melt 2 tablespoons of butter with 1 tablespoon of olive oil in a Dutch oven/soup pot over medium-low heat.
- Add squash, onions, fennel, and apple; season with salt and pepper. Increase heat to medium and cook for 10 minutes, stirring often.
- Add garlic and all seasonings; sauté for 1 minute or until fragrant.
- Add chicken broth, scraping the bottom of the pan to loosen browned bits. Bring to a boil, then reduce to a simmer for 5-10 minutes or until vegetables are fork-tender.
- Working in batches, transfer soup to a high-powered blender to puree, taking care to let steam escape.
- Transfer pureed soup back to the pot. Stir in maple syrup to taste, and season with additional salt & pepper if desired.
- Ladle into bowls, garnish with toasted pepita seeds, and drizzle with heavy cream or coconut milk if using.
Notes
- Allow steam to escape when blending to prevent the blender from exploding.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 15mg