Creamy Butternut Squash and Apple Soup

Creamy Butternut Squash and Apple Soup

From the Silk test kitchen

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Servings
6
Total Time
1 hour

Did you know Silk® has a ton of tasty recipes, like  this one for Creamy Butternut Squash and Apple Soup? https://silk.com/recipes/creamy-butternut-squash-and-apple-soup

Ingredients

  • 2 Tbsp olive oil
  • 1 small yellow onion, peeled and chopped
  • 1 clove garlic, chopped
  • 1 Granny Smith apple, peeled, cored and chopped
  • 1 large butternut squash (about 2.5 lbs) peeled, seeded and chopped into 1-inch pieces
  • 2 stems fresh thyme or 1/2 tsp dried thyme
  • 1 bay leaf
  • 1/4 tsp nutmeg
  • 3-4 cups water
  • 2 cups Silk Original or Vanilla Soy, Almond, or Coconutmilk
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper
  • 1 tsp fresh lemon juice
  • 4 Tbsp toasted sliced almonds for garnish

Dish up your review

  • Creamy Butternut Squash and Apple Soup

    Ratings: 
    5
    Average: 5 (1 vote)
    California

    Light and Tasty

    Loved it. I omitted the toasted sliced almonds and instead replaced with toasted pistachios, delicious.
  • Creamy Butternut Squash and Apple Soup

    Ratings: 
    5
    Average: 5 (1 vote)
    Pennsylvania

    creamy and delicious

    Great blend of tart apples and smooth butternut squash. I used almond silk. Didn't have fresh lemon, so I substituted a dash of fresh lime juice - excellent. This one we will deffinately repeat. thanks.
  • Creamy Butternut Squash and Apple Soup

    Ratings: 
    4
    Average: 4 (1 vote)

    Amazing!

    This soup was absolutely phenomenal, and all the flavors went perfectly together. So, all in all I loved the soup!

Read and Review

Creamy Butternut Squash and Apple Soup

Preparation

  • Heat a 5-quart soup pot over medium-low heat; add olive oil and heat for 1 minute.
  • Add onions and garlic and cook until softened, about 5 minutes.
  • Add apple, squash, thyme, bay leaf, nutmeg and enough water to cover ingredients. Turn heat to medium-high and cook for 15-18 minutes, stirring occasionally, until squash is tender.
  • Stir in Silk and heat through.
  • Remove from heat, remove thyme stems and bay leaf and allow mixture to cool for 5 minutes.
  • In two to three separate batches, purée soup in a blender or food processor until smooth and creamy.
  • Return to saucepan and reheat.
  • Add nutmeg and lemon juice and season to taste with salt and pepper.
  • Serve in warm bowls garnished with toasted sliced almonds.