Easy Butternut Squash & Apple Soup {Gut-Friendly, Perfect for Fall}
A cozy fall soup that combines the natural sweetness of butternut squash and apples with warm spices, gently cooked using water-based methods. Steamed and simmered in broth instead of roasted with oil or enriched with cream, this recipe is light, gut-friendly, and full of flavor - simple enough for a weeknight, yet elegant enough for the holidays.
Equipment
- Large pot or Dutch Oven
- Blender or hand blender
Ingredients
- 1 medium butternut squash peeled, seeded, and cubed (about 4 cups)
- 2 medium apples Honeycrisp, Fuji or Gala, peeled, cored, and chopped
- 1 medium yellow onion chopped (omit if FODMAP sensitive)
- 3 –4 cups filtered water or vegetable broth depending on desired thickness, plus more for cooking
- 1 teaspoon grated fresh ginger optional, for warmth + digestion
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- Sea salt to taste
Instructions
- Add water or broth to cover the bottom of a large pot or Dutch oven over medium heat. Add the onion, and cook until translucent and aromatic, about 5 to 7 minutes. Add the apple and cook about 3 to 5 more minutes.
- Add the butternut squash and the rest of the water or broth to the pot. Bring to a boil, then reduce to a simmer. Cook covered for 20–25 minutes, until squash and apples are fork-tender.
- Add the ginger, cinnamon, nutmeg, and salt. Using a hand immersion blender, blend until smooth. You can also transfer the mixture (with liquid) to a high-speed blender and process until creamy. Add more water/broth if needed to thin.
- Taste and adjust the seasoning if desired. If you used a blender, return the soup to the pot to warm through if needed. Serve warm.