Fancy Apple Butternut Squash Soup

Fancy Apple Butternut Squash Soup

I love a soup that can be made in big batches and stored in the freezer for busy weeknights…

My recent favorite has been a simple Butternut Squash Soup but I might want to get fancy and add this Apple Butternut Squash soup to next week’s meal plan!

4 lbs butternut squash, cut in half lengthwise, seeds discarded

2 tbsp olive oil

1 medium red onion, chopped

5 medium Granny Smith apples, peeled, chopped

4 cups low-sodium organic chicken broth

1 thin slice fresh ginger, peeled, finely chopped

¼ tsp ground nutmeg

1 cup reduced-fat (2%) milk

1 tsp sea salt

1 tsp ground white pepper


Preheat the oven to 400°F.

Place squash halves on a baking pan cut sides up. Cover with foil and bake for 45 to 50 minutes, or until tender. Set aside.

While squash is baking, heat oil in a large saucepan over medium-high heat.

Add onion and cook, stirring frequently, for 3-4 minutes or until tender.

Add apples, broth, ginger, and nutmeg; bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes or until apples are tender. Remove from heat and set aside.

Place the apple mixture in the blender, in 2 or more batches as necessary. Cover with the lid and kitchen towel and blend until smooth. Return the apple mixture to the saucepan and set aside.

Scoop out squash flesh and place the squash with milk in the blender, in 2 or more batches as necessary. Cover with the lid and a kitchen towel; blend until smooth.

Place squash in the saucepan with apple mixture, salt, and pepper. Bring to a gentle boil over low heat, stirring frequently. Remove from heat right away. 

Ladle into 8 serving bowls (or one Tupperware for the week)

Portion Fix Containers: 3 Green, 1 Purple, 1½ tsp 
2B Mindset Plate It: A great FFC as part of lunch.