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- 1 medium butternut squash, peeled and diced - 2 apples (preferably Granny Smith or Honeycrisp), peeled and diced - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 tablespoon olive oil - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - 1 teaspoon ground cinnamon - ¼ teaspoon nutmeg - Salt and pepper to taste - ½ cup coconut milk (optional for creaminess) - Fresh thyme sprigs for garnish This soup bursts with flavors from the squash and apples. The thyme adds a nice touch. Each ingredient plays a key role in making this soup special. The butternut squash gives it a sweet base, while the apples add a tart note. - ½ cup coconut milk Adding coconut milk makes the soup smooth and rich. It gives a creamy texture without dairy. If you like a lighter soup, skip this ingredient. Either way, the soup remains delicious and satisfying. - Large pot - Immersion blender (or regular blender) - Chopping knife - Cutting board - Measuring cups and spoons These tools help you prepare the soup easily. A large pot is essential for cooking. An immersion blender makes smooth soup without extra mess. If you use a regular blender, let the soup cool to avoid splatter. Start by gathering your ingredients. You will need: - 1 medium butternut squash, peeled and diced - 2 apples, peeled and diced (Granny Smith or Honeycrisp work well) - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 tablespoon olive oil - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - 1 teaspoon ground cinnamon - ¼ teaspoon nutmeg - Salt and pepper to taste - ½ cup coconut milk (optional for creaminess) - Fresh thyme sprigs for garnish Make sure to wash the squash and apples. Use a sharp knife to peel and dice them. Chop the onion and mince the garlic. This prep makes cooking easier. In a large pot, heat the olive oil over medium heat. Add the chopped onion. Stir and cook until it turns soft and clear, about 5 minutes. Next, add the minced garlic and cook for another minute. This step brings out great flavors. Now, add the diced butternut squash and apples to the pot. Mix them well. Pour in the vegetable broth, covering all the ingredients. Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer. Cook for around 20-25 minutes or until the squash is soft enough to break apart with a fork. After that, stir in the fresh thyme, cinnamon, nutmeg, salt, and pepper. If you want creaminess, add the coconut milk and mix well. This will give your soup a rich flavor. Now it’s time to blend the soup. If you have an immersion blender, use it directly in the pot. Blend until the soup is smooth. If using a regular blender, let the soup cool a bit first. Blend in batches to avoid spills. Once blended, taste the soup. Adjust the seasoning if needed. You may want to add more salt, pepper, or thyme to enhance the flavor. Serve the soup hot, and garnish each bowl with a sprig of fresh thyme. This adds a nice touch and makes it look beautiful. Enjoy your warm bowl of butternut squash and apple soup! To choose a good butternut squash, look for one that feels heavy for its size. The skin should be smooth and tan. Avoid any with dark spots or soft areas. For apples, I recommend Granny Smith or Honeycrisp. These apples add a nice tartness. Pick apples that are firm and shiny. Check for any bruises or blemishes. If you have leftover soup, let it cool first. Then, store it in an airtight container. Place it in the fridge if you plan to eat it within a few days. For longer storage, freeze the soup. It will keep well for up to three months. When reheating, stir well to mix any separated ingredients. To boost the flavor, try adding a splash of apple cider vinegar. This will give the soup a bright note. For extra creaminess, use more coconut milk. You can also garnish with roasted pumpkin seeds or croutons for crunch. If you love spice, a pinch of cayenne pepper can add warmth. {{image_2}} You can use many types of apples in this soup. Granny Smith apples offer a nice tartness. Honeycrisp apples bring a sweet crunch that balances well. Fuji and Gala apples also work well if you want a sweeter note. Mix different apples for extra depth in flavor. Each type adds its unique taste to the dish. If you're looking for healthier choices, consider these options. Replace coconut milk with almond milk for fewer calories. You can skip the oil and use vegetable broth to sauté the onion. For a lower-carb option, swap butternut squash with cauliflower. This option keeps the soup light yet flavorful. You can also add more veggies, like carrots or celery, for added nutrients. Serve this soup with crusty bread for a complete meal. A side salad can add freshness and crunch. For a fancy touch, drizzle some balsamic glaze on top. Garnish with pumpkin seeds for extra texture. You can also pair it with a light white wine. This soup is perfect for cozy dinners or as a starter at a gathering. You can store leftover butternut squash and apple soup in a sealed container. Place the soup in the fridge. It stays fresh for up to four days. Make sure it cools down first. This helps keep the soup tasty. To freeze the soup, pour it into freezer-safe bags or containers. Leave some space at the top. The soup expands when frozen. It can last up to three months in the freezer. When you're ready, just thaw it in the fridge overnight. When it's time to enjoy your soup again, reheat it on the stove. Use low heat and stir often. This helps it warm evenly. You can also use the microwave if you're in a hurry. Place the soup in a microwave-safe bowl and cover it. Heat in short bursts, stirring in between. Enjoy your warm and cozy soup! Yes, you can use frozen butternut squash. It saves time and is convenient. Just make sure to thaw it before you cook. This soup will still taste great. Yes, this soup is vegan-friendly. It uses vegetable broth and coconut milk. You can enjoy it without any animal products. You can store the soup in the refrigerator for up to five days. Make sure to keep it in an airtight container. This way, it stays fresh and tasty. Absolutely! You can add carrots, sweet potatoes, or even spinach. Just chop them small and add them when you cook the squash and apples. This adds more flavors and nutrients. This soup goes well with crusty bread or a fresh salad. You can also serve it with a dollop of yogurt or sour cream on top. These side dishes will make your meal complete. Butternut squash and apple soup is warm, easy, and tasty. We discussed the key ingredients, tools, and steps to make it. You learned tips for picking squash and apples, storing leftovers, and adding flavor. Variations let you customize the soup to your taste. Now you’re ready to cook and share this dish. Enjoy a bowl of comfort that warms your heart and brings smiles to faces. Happy cooking!

Butternut Squash and Apple Soup with Thyme

Warm up your chilly days with a delightful Butternut Squash & Apple Bliss Soup! This creamy and flavorful soup combines fresh butternut squash and sweet apples, seasoned with thyme and a hint of cinnamon. Perfect for a cozy meal, this recipe is easy to follow and ready in under 40 minutes. Click through now to explore the full recipe and enjoy a bowl of pure comfort today!
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Ingredients
  

1 medium butternut squash, peeled and diced

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

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 tablespoon olive oil

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 teaspoon ground cinnamon

¼ teaspoon nutmeg

Salt and pepper to taste

½ cup coconut milk (optional for creaminess)

Fresh thyme sprigs for garnish

Instructions
 

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

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

      Add the diced butternut squash and apples to the pot, mixing well.

        Cover the mixture with vegetable broth, then bring to a boil. Reduce heat to a simmer and let cook for about 20-25 minutes, or until the squash is tender.

          Stir in fresh thyme, cinnamon, nutmeg, salt, and pepper. If desired, add coconut milk for a creamier texture and stir well.

            Using an immersion blender, blend the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.

              Taste and adjust seasoning as necessary, adding more salt, pepper, or thyme as desired.

                Serve hot, garnishing each bowl with a sprig of fresh thyme.

                  Prep Time: 10 min | Total Time: 35-40 min | Servings: 4-6