It’s that time of year when a warm, soothing bowl of soup hits the spot. This highly nutritious Butternut Apple Soup is quick to put together, especially if you use butternut squash that is already cut up from your grocery store. It cooks in about 20-25 minutes.
This would be a great soup for the holidays. The sweetness of the apple compliments the winter squash so well, and the spices just take the flavors up a notch and turn this into a beautifully rich medley of flavors. Tip* I love saving the seeds, spicing and roasting them. You can use these as your topping or enjoy them as a fun snack.
This is another low in fat and high fiber dish, making this a wonderful comfort food without the bloat.
Butternut squash is a wonderful vegetable to enjoy during the winter months when the sun isn’t as strong. Nature knows its way, as its offering us the right veggies to protect our health at just the right times.
Butternut squash is loaded with vitamin A, C, E, B6, zinc, protein, folate and many other essential vitamins, and a cup of cubed squash offers more potassium than a banana.
Apples add another dose of health-boosting love with its phytonutrients, antioxidants, and fiber (keep the peel on). A diet rich in apples is extremely beneficial for your overall health, especially in gut health. They lower the risk of many diseases. It’s no wonder, “an apple a day keeps the doctor away,” actually may have some truth. Adding in that one piece of fruit, including the peel, could improve cardiovascular health equal to prescribing of cholesterol-lowering statins for everyone over age 50, according to a report published in BMJ (British Medical Journal).
I’d love to hear your feedback in the comments below for this Butternut Apple Soup recipe! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking