"Creamy" Butternut Squash and Apple Soup

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I absolutely love butternut squash and apple soup.  For me, it’s fall in a bowl.  When I made risotto last week, I only used half of the squash, so I was happy I could whip up a quick pot of soup with the leftover half.  I have been making a version of this butternut squash and apple soup for some time now.  I got the recipe at a cooking demo my aunt and I went to several years ago.

This butternut squash and apple soup is a craveable soup. I have made it at least once every fall since I’ve had the recipe in hand.  It’s definitely not a “meal” soup, though.  It’s light and incredibly flavorful, but not very filling.  This time around, I thought I’d thicken it up by adding some sort of healthy cream to it.  That definitely did the trick.  I added cashew milk to mine and it helps the soup stick to your ribs a little more.  I swiped this cream from the Curried Cauliflower Soup I made a while back.  It’s a super easy blend of water and raw cashews and it does wonders for the texture of soups you still want to keep thick, but maybe go more of a healthy, vegan route with.


“Creamy” Butternut Squash and Apple Soup

SERVES 6 PrintDownload





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