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Creamy Butternut Squash and Apple Soup

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

This Kitchen Approved Recipe has an average star rating of 4.1 Rate/Review | Read Reviews (11)

Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 tablespoons olive oil
  • 1 small yellow onion, peeled and chopped
  • 1 clove garlic, chopped
  • 1 Granny Smith apple, peeled, cored and chopped
  • 1 large butternut squash, peeled, seeded and chopped into 1-inch pieces
  • 2 stems fresh thyme
  • 1 bay leaf
  • 1/4 teaspoon nutmeg
  • 3 cups water, or as needed to cover
  • 2 cups Silk Pure Almond Original
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1 teaspoon fresh lemon juice
  • 4 tablespoons toasted sliced almonds, for garnish

Directions

  1. 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.
  2. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 176 | Total Fat: 7.6g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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 view all reviews »  

The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Jan. 19, 2011 by Dennis   view full review
great soup for a cool winter evening
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Jan. 31, 2011 by Cherie   view full review
The recipe is indeed very light and good! I used fresh nutmeg and added cinnamon and a touch...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Feb. 22, 2011 by Tatharlin   view full review
Pretty good recipe. I did it a bit differently. I used frozen cooked squash and cooked it...
The reviewer gave this recipe 2 stars. This recipe averages a 4.1 star rating.
Reviewed on Feb. 8, 2011 by soozeeque   view full review
Was kind of blah, had to add some pumpkin and cinnamon.
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Jan. 31, 2011 by Barbara   view full review
Wow - finally a creamy soup that is tasty and healthy. I used almond milk but might try soy...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Mar. 14, 2011 by Ainegreenwitch   view full review
Yummy! This was my first ever vegan dish, I was very happy with the results!
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Oct. 20, 2011 by KristinaA   view full review
I loved this soup. Once of the best soups I have ever made! I made a few modifications based...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Oct. 3, 2011 by Mary   view full review
I love this soup. I used 2 apples, chicken broth instead of water (and a bit less than it...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Apr. 19, 2011 by claeli69   view full review
this was delicious, although I used a couple of pears instead of apples.
The reviewer gave this recipe 2 stars. This recipe averages a 4.1 star rating.
Reviewed on Nov. 24, 2011 by Can'tCook   view full review
I tried making this soup, mainly because it takes almond milk, and is low fat. No one liked it...

 

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