This Healthy Butternut Squash Soup is a fall favorite for my family. Packed with the flavors of fall and made with all real and simple ingredients, if you are looking for an easy and delicious comfort meal, this is definitely it! My favorite way to serve this hearty, sweet and savory soup is as a Healthy You-Pick-2 Combo. I pair this soup with a delicious Fall-inspired turkey, cheddar, and apple sandwich.
Course appetizer, sides
Keyword soup
Prep Time 5 minutesminutes
Cook Time 35 minutesminutes
Servings 8cups
Calories 148kcal
Author Steph
Equipment
dutch oven or large pot
Ingredients
Soup
2cupsonionchopped
2clovesgarlicminced
8cupsbutternut squashcubed, about 1 very large butternut squash
1appleI used a Gala; peeled and chopped
4cupsreduced sodium chicken broth
1teaspoonkosher salt
fresh cracked pepper
1/2teaspoonpaprika
1/2teaspooncoriander
1/4teaspooncinnamon
1/8teaspoonnutmeg
Toppings
1/4cupsour cream
4teaspoonswhole milkor preferred milk
1/4cuppistachiosshelled
Instructions
Soup
Peel and dice the apple. Dice the onion. Mince the garlic.
Sautee the diced onion in a stock pot or dutch oven with olive oil spray for 5 minutes or until tender and translucent.
Add the minced garlic, and cook for 1 minute, or until fragrant.
Add the cubed butternut squash, diced apple, chicken broth, salt, pepper, paprika, coriander, cinnamon, and nutmeg. Stir to combine.
Bring the pot up to a boil, then cover and reduce to medium low heat.
Cook for 30 minutes. The vegetables should be fork tender and soft.
Blend using an immersion blender to make it smooth and creamy. You can also use a regular blender, but it has to be done in batches.
Toppings
Combine the sour cream and milk. Drizzle on top of each serving of soup. Sprinkle with the pistachios.