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To make cozy autumn squash and apple soup, gather these simple ingredients: - 1 medium butternut squash, peeled and cubed - 2 medium apples, peeled and chopped (preferably Granny Smith or Honeycrisp) - 1 medium onion, chopped - 2 cloves garlic, minced - 1 tablespoon olive oil - 4 cups vegetable broth - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - Salt and pepper to taste - 1/2 cup coconut milk (optional for creaminess) - Fresh thyme leaves for garnish If you need to adjust for dietary needs, consider these swaps: - Use sweet potatoes instead of butternut squash for a sweeter taste. - Swap apples for pears for a different flavor profile. - Choose low-sodium broth if you watch your salt intake. - Omit coconut milk for a lighter soup. You can use almond milk instead if desired. - For a nut-free option, skip the coconut milk entirely. When picking squash and apples, look for these signs of freshness: - Choose butternut squash that feels heavy for its size. The skin should be smooth and firm. - Select apples that are crisp and have no bruises. Bright skin shows they are fresh. - Avoid squash with soft spots or blemishes. This means they may be past their prime. - For apples, check for a pleasant smell, which indicates ripeness. These tips will help ensure your soup tastes delicious and fresh! First, gather your ingredients. You need: - 1 medium butternut squash, peeled and cubed - 2 medium apples, peeled and chopped - 1 medium onion, chopped - 2 cloves garlic, minced - 1 tablespoon olive oil - 4 cups vegetable broth - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - Salt and pepper to taste - 1/2 cup coconut milk (optional) - Fresh thyme leaves for garnish Start by peeling the butternut squash. Cut it into small cubes. Then, peel and chop the apples. I like using Granny Smith or Honeycrisp for their tartness. Next, chop the onion and mince the garlic. This mix of flavors will add depth to the soup. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it turns translucent, about 5 minutes. This step brings out the sweetness of the onion. Stir in the minced garlic and let it cook for one more minute. You will smell its lovely aroma fill the kitchen. Now, add the cubed butternut squash and chopped apples. Mix everything well. Sprinkle in the ground cinnamon, nutmeg, salt, and pepper. These spices give the soup a warm, cozy flavor for autumn. Next, pour in the vegetable broth. Increase the heat to bring the mixture to a boil. Once it starts boiling, reduce the heat to low. Let it simmer for about 25-30 minutes. The squash and apples should become tender during this time. After simmering, it's time to blend. Use an immersion blender to mix the soup until smooth. If you don't have one, carefully transfer the soup in batches to a countertop blender. Blend until it is creamy and velvety. If you want a creamier soup, stir in the coconut milk. This step adds a rich texture. Taste the soup and adjust the seasoning if needed. Add more salt or pepper to enhance the flavor. Serve the soup hot. Garnish with fresh thyme leaves for a pop of color. This cozy autumn squash and apple soup pairs well with crusty bread. Enjoy this warm bowl of comfort! To cook this soup well, always prep your ingredients first. Chop the squash and apples into even pieces. This helps them cook at the same rate. Use fresh squash and apples for the best taste. Store any leftovers in an airtight container in the fridge. They will stay good for about three days. If you want to keep it longer, freeze the soup. It can last up to three months in the freezer. Just make sure to let it cool before you freeze it. Spices can make this soup shine. Besides cinnamon and nutmeg, consider adding ginger for a spicy kick. You could also sprinkle in a bit of cayenne pepper for warmth. A dash of smoked paprika can add depth. Taste as you go to find your perfect balance. Adding spices right before blending helps keep their flavors bright. Don’t forget to check the seasoning before serving. Adjust the salt and pepper to match your taste. This soup pairs great with crusty bread or a fresh salad. A slice of sourdough adds a nice texture. For a drink, try a light white wine like Sauvignon Blanc. It complements the soup’s sweetness. If you prefer non-alcoholic options, apple cider works well too. It enhances the apple flavor in the soup. Enjoy your cozy meal with friends or family for a warm autumn gathering! {{image_2}} You can easily switch ingredients to change the taste. Use sweet potatoes instead of butternut squash. They add a different sweetness and texture. Try adding pears for a unique twist. They pair well with apples and add depth. For spice lovers, add a pinch of cayenne or chili powder. This will give your soup a warm kick. To make this soup vegan, skip the coconut milk or use a plant-based cream. Almond milk or oat milk can work too. These options keep it creamy without dairy. Ensure your vegetable broth is vegan as well. This way, you keep the soup rich while meeting dietary needs. Mix in other vegetables for more flavor. Carrots and parsnips add sweetness and color. You could also add celery for a fresh crunch. If you want a green touch, try spinach or kale. These greens not only boost nutrition but also add nice color. Just toss them in during the last few minutes of cooking. After making cozy autumn squash and apple soup, let it cool. Once cool, transfer it to an airtight container. You can keep it in the fridge for up to four days. This soup tastes great even after a day or two. The flavors deepen as it sits. To freeze the soup, allow it to cool completely. Pour it into freezer-safe containers, leaving space at the top for expansion. Seal tightly and label with the date. You can freeze the soup for up to three months. This is a great way to have a warm meal ready when you need it. When ready to eat, thaw the soup in the fridge overnight. Heat it in a pot on medium heat, stirring often. If it seems too thick, add a splash of broth or water. You can also use the microwave, heating in short bursts. Make sure to stir in between to ensure even heating. Enjoy your warm, cozy soup! Yes, you can use frozen squash or apples. They work well in this soup. Just add them directly to the pot. There is no need to thaw them first. The soup will still taste great! This soup lasts for about 3 to 5 days in the fridge. Make sure to store it in an airtight container. It will stay fresh and tasty for you to enjoy later. Just reheat it on the stove or in the microwave. Squash is low in calories and full of fiber. It helps digestion and keeps you full. Apples are also high in fiber. They contain vitamins A and C, which are good for your skin and immune system. Together, they make this soup both delicious and healthy! In this blog post, we explored a tasty soup made with squash and apples. We discussed key ingredients, substitutions, and tips for selecting fresh produce. I shared step-by-step instructions for preparation and cooking, plus tricks to enhance flavors. We also covered storing leftovers and answered common questions. This soup is versatile and easy to make. Try different variations and enjoy the fresh flavors. With proper storage, you can savor this dish long after cooking. Enjoy your delicious creation!

Cozy Autumn Squash and Apple Soup

Warm up this season with a delicious Cozy Autumn Squash and Apple Soup that perfectly blends sweet and savory flavors. Made with fresh butternut squash, tart apples, and fragrant spices, this easy recipe is a must-try! Enjoy it creamy with a touch of coconut milk, garnished with fresh thyme. Click through for the full recipe and elevate your autumn dining experience today! Your taste buds will thank you.
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Ingredients
  

1 medium butternut squash, peeled and cubed

2 medium apples, peeled and chopped (preferably Granny Smith or Honeycrisp)

1 medium onion, chopped

2 cloves garlic, minced

1 tablespoon olive oil

4 cups vegetable broth

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

Salt and pepper to taste

1/2 cup coconut milk (optional for creaminess)

Fresh thyme leaves for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the cubed butternut squash and chopped apples to the pot, stirring to combine.

        Sprinkle in the ground cinnamon, nutmeg, salt, and pepper, mixing well.

          Pour in the vegetable broth and increase the heat to bring the mixture to a boil.

            Once boiling, reduce the heat to low and let it simmer for about 25-30 minutes, or until the squash and apples are tender.

              Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender.

                If desired, stir in the coconut milk for extra creaminess and adjust seasoning to taste.

                  Serve hot, garnished with fresh thyme leaves for a pop of color and flavor.

                    Prep Time, Total Time, Servings: 10 min | 40 min | 4 servings

                      - Presentation Tips: Serve the soup in rustic bowls and drizzle a little bit of coconut milk on top for a beautiful swirl. Add a sprig of thyme for garnish and pair with crusty bread for a complete autumn experience!