Nutmeg-Infused Butternut Squash and Apple Soup

Recipe Collection: Soup

Nutmeg-Infused Butternut Squash and Apple Soup is a vegetarian-friendly dish that beautifully marries the sweet, earthy flavors of butternut squash with the tartness of Granny Smith apples. This American cuisine classic is perfect for a cozy dinner or a light lunch, making it a versatile addition to your meal rotation.

With its rich flavor profile, this soup pairs wonderfully with crusty bread or can be served as a starter for any gathering. Easily find this recipe on the easyChef Pro App, where you can explore personalized recommendations, AI-powered pantry tracking, and smart shopping lists for effortless meal planning. Select this recipe today and enjoy step-by-step guidance to create a comforting bowl of goodness!

Overview

This delightful soup combines the earthy sweetness of butternut squash with the tartness of Granny Smith apples, enhanced by a hint of nutmeg. Perfect for a cozy fall evening, this soup is both comforting and flavorful, making it an ideal choice for a light lunch or a dinner starter.

Diet Type

Vegetarian (if using vegetable stock)

Allergies

Dairy

Cuisine

American

Serving Size: 4

Cooking Time: 65 minutes

Ingredients

• 2 Tablespoons (tbsp) butter
• 2 Large leeks, minced
• 1 Large onion, minced
• 1 Large potato, peeled
• 2 Cups cubed butternut squash
• 1 Cup diced carrots
• 1 Whole Granny Smith apple, peeled
• 1 Quart chicken stock
• 0.25 Cup dry white wine
• 0.5 Cup light cream
• 0.25 Teaspoons (tsp) ground nutmeg
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 2 Tablespoons (tbsp) chives, minced

Steps

1. Melt the butter in a large pot over medium heat. Add the minced leeks and onions, cooking and stirring until the onion softens and turns translucent, about 5 minutes.
2. Add the peeled potato, cubed butternut squash, diced carrots, peeled apple, and chicken stock to the pot. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer until the vegetables are soft, about 20 minutes.
3. Carefully purée the soup in batches using a blender, or use a stick blender to purée the soup directly in the pot.
4. Once the soup is puréed, return it to the pot and stir in the white wine and light cream. Season with ground nutmeg, salt, and pepper. Simmer gently for an additional 5 minutes.
5. Ladle the soup into bowls and garnish with minced chives before serving.

Enjoy your homemade Nutmeg-Infused Butternut Squash and Apple Soup!