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As the leaves turn and the air grows crisp, there's nothing quite like a warm bowl of soup to embrace the comforts of the season. Butternut squash and apple bliss soup is a harmonious blend of sweet and savory, perfect for chilly days. This delightful soup not only warms the soul but also showcases the vibrant flavors of autumn.

Comfort Soup: Butternut Squash & Apple Bliss

Embrace the cozy flavors of fall with this Butternut Squash & Apple Bliss Soup. This easy weeknight dinner is a comforting blend of sweet butternut squash and tart apples, creating a creamy, velvety texture that warms the soul. Packed with nutrients and ready in just 45 minutes, its the perfect starter for chilly nights or a wholesome lunch. Try it tonight and savor the essence of autumn in every spoonful. Save this recipe for your seasonal favorites!
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Ingredients
  

1 medium butternut squash (about 2 pounds), peeled and cubed

2 medium apples (such as Granny Smith or Honeycrisp), cored and diced

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable broth (low-sodium preferred)

1 cup coconut milk (canned or carton)

2 tablespoons olive oil

1 teaspoon ground cinnamon

½ teaspoon nutmeg

Salt and pepper to taste

Fresh thyme leaves for garnish (optional)

Pumpkin seeds for texture (optional)

Instructions
 

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and stir for an additional minute until fragrant.

    Add the Squash and Apples: To the pot, add the cubed butternut squash and diced apples. Stir to combine, allowing them to soften slightly for about 5 minutes.

      Pour in the Broth: Add the vegetable broth to the pot, making sure the squash and apples are fully submerged. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the squash and apples are tender.

        Blend the Soup: Once cooked, remove the pot from heat. Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, you can carefully transfer the soup in batches to a countertop blender.

          Add Coconut Milk and Spices: Stir in the coconut milk, ground cinnamon, and nutmeg to the blended soup. Season with salt and pepper to taste. Return the pot to low heat and warm through for another 5 minutes, stirring occasionally.

            Serve and Garnish: Ladle the soup into bowls. Garnish each serving with fresh thyme leaves and a sprinkle of pumpkin seeds for added crunch, if desired.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings