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Butternut Squash and Apple Soup

Butternut squash and tart apple blend into a creamy soup with gentle sweetness. Ginger, thyme, and lemon keep the flavor balanced and savory.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6 people
Course: Appetizer, lunch, Soup
Cuisine: American
Calories: 165
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 1 tsp grated fresh ginger
  • 2½ pounds butternut squash, peeled and cubed
  • 4 cups low-sodium vegetable broth
  • 1 cup low-fat milk
  • ½ tsp dried thyme
  • ⅛ tsp ground cinnamon
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp lemon juice

Method
 

  1. Heat the olive oil in a large pot, add the onion, and cook for about 5 minutes until softened.
  2. Stir in the garlic, ginger, thyme, and cinnamon, then cook for 30 seconds.
  3. Add the butternut squash, apple, vegetable broth, salt, and black pepper.
  4. Bring the soup to a boil, reduce the heat, cover, and simmer for 22 to 25 minutes.
  5. When the squash and apple are very tender, blend the soup until smooth and creamy.
  6. Stir in the low-fat milk and lemon juice, adding extra broth if the soup is too thick.