A cozy, creamy soup that balances the earthiness of butternut squash with the sweet-tart flavor of apples. This simple, forgiving recipe is perfect for fall and requires minimal active prep time.
For a richer flavor, roast the squash and apples at 400°F for 20 minutes before simmering. If using a regular blender, let the soup cool slightly and cover the lid with a towel to prevent steam burns. The soup can be made ahead and tastes even better the next day. Leave out the cream if freezing.
Keywords: butternut squash soup, apple soup, fall recipes, creamy soup, vegetarian, gluten-free, comfort food, healthy soup