15-Minute Butternut Squash Apple Soup
A sweet-savory autumn soup ready in 15 minutes using frozen squash and a crisp apple.
Category: 15-Minute Meals
This 15-Minute Butternut Squash Apple Soup uses frozen squash and a crisp apple to deliver a sweet-savory bowl fast. Because the squash is frozen, prep is minimal. First, heat a little oil and soften the apple. Next, simmer with broth, then blend with oat milk for a creamy finish.
Ingredients
- 4 cups frozen butternut squash cubes
- 1 small apple, cored and thinly sliced
- 2 cups low-sodium vegetable broth
- 1/2 cup unsweetened oat milk
- 1 teaspoon olive oil
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
Instructions
- Heat oil in a saucepan and cook apple slices for 2 minutes.
- Add frozen squash, broth, nutmeg, salt, and pepper. Cover and boil for 9 minutes.
- Add oat milk and blend until smooth.
- Warm for 1 minute and serve.
Tips for Butternut Squash Apple Soup
For a smoother texture, blend in batches. In addition, use an immersion blender directly in the pot when time is tight. For example, swap oat milk for almond or regular milk if you prefer. However, avoid adding too much milk before blending to keep the soup silky.
If you need more flavor, add a splash of apple cider vinegar or a pinch of cinnamon. Meanwhile, taste and adjust salt and pepper at the end. Because the recipe is simple, small adjustments make a big difference.
Storage and Make-Ahead
Cool completely, then refrigerate in an airtight container for up to 3 days. Alternatively, freeze in portions for up to 3 months. When reheating, warm gently on the stove and stir often to keep the texture even.
Serving Suggestions
Serve with toasted bread or a green salad. For a protein boost, add roasted chickpeas or a spoonful of Greek yogurt. Finally, garnish with pumpkin seeds or a drizzle of olive oil for visual appeal.
Find more quick recipes and practical meal ideas at The Nutrient to support efficient weeknight cooking.
