READY IN 50 mins

Creamy Butternut Squash and Apple Soup

Read Reviews (11)

"The flavors of autumn in a creamy, satisfying soup." — Silk®

Directions

Heat a 5-quart soup pot over medium-low heat; add olive oil and heat for 1 minute. Add onions and garlic and cook until softened, about 5 minutes. Add apple, squash, thyme, bay leaf, nutmeg and enough water to cover ingredients. Turn heat to medium high and cook for 15-18 minutes, stirring occasionally, until squash is tender. Stir in Pure Almond and heat through.
Remove from heat, remove thyme stems and bay leaf and allow mixture to cool for 5 minutes. In two to three separate batches, puree soup in a blender or food processor until smooth and creamy. Return to saucepan and reheat. Add nutmeg and lemon juice and season to taste with salt and pepper. Serve in warm bowls garnished with toasted sliced almonds.

Kitchen-Friendly View

PREP 20 mins
COOK 30 mins
READY IN 50 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 19, 2011

great soup for a cool winter evening

—Dennis

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Most Helpful Critical Review

Feb 08, 2011

Was kind of blah, had to add some pumpkin and cinnamon.

—soozeeque

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15 Ratings

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Jan 31, 2011

The recipe is indeed very light and good! I used fresh nutmeg and added cinnamon and a touch of ginger to give it a little more depth. I didn't have fresh bay leaf so I omitted that. Love the less fat of the almond milk!

—Cherie

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Feb 22, 2011

Pretty good recipe. I did it a bit differently. I used frozen cooked squash and cooked it down with the apples so I didn't have to puree it. It left a couple little chunks in it and made it a bit thicker, which I like. Also I didn't add the water.

—Tatharlin

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Jan 31, 2011

Wow - finally a creamy soup that is tasty and healthy. I used almond milk but might try soy next time just as a variation.

—EmmaSurf

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Mar 14, 2011

Yummy! This was my first ever vegan dish, I was very happy with the results!

—Ainegreenwitch

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Oct 20, 2011

I loved this soup. Once of the best soups I have ever made! I made a few modifications based on other reviews. I only used about a cup of water, and I precooked the squash in the microwave (stab with a fork, 8 minutes for a small one) because they are just too hard to peel and chop up. I only had a very small butternut squash, so I only used 1 cup of almond milk. I used a whole apple. I skipped the lemon juice and only had dried thyme, and I added a little cinnamon. I pureed the soup in the pot with an immersion blender and it was still fairly chunky, so I put it in my Vitamix and it came out so smooth and almost fluffy. It was fantastic. My husband loved it too.

—KristinaA

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Oct 03, 2011

I love this soup. I used 2 apples, chicken broth instead of water (and a bit less than it says). I didn't have fresh thyme, I used a small amount of cinnamon. I thought the almond milk gave it a nice richness and was still calorie friendly. I didn't puree it, just mashed it as I like a thicker soup. I will definitely make again.

—Mary

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Nutrition

Calories
176 kcal
9%

Carbohydrates
27.6 g
9%

Cholesterol
0 mg
0%

Fat
7.6 g
12%

Fiber
5 g
20%

Protein
3.1 g
6%

Sodium
446 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Creamy Butternut Squash and Apple Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 176
Calories from Fat: 68

% Daily Value *
Total Fat 7.6g 12 %
Saturated Fat 0.9g 4 %
Cholesterol 0mg 0 %
Sodium 446mg 18 %
** Potassium 679mg 19 %
Total Carbohydrates 27.6g 9 %
Dietary Fiber 5g 20 %
Protein 3.1g 6 %
** Sugars 6.9g
** Vitamin A 362 %
** Vitamin C 65 %
** Calcium 13 %
** Iron 16 %
** Thiamin 19 %
** Niacin 22 %
** Vitamin B6 18 %
** Magnesium 26 %
** Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.