Butternut Squash Soup with Baked Cinnamon Apples

This smooth and creamy butternut squash soup flavored with maple syrup and nutmeg and topped with baked cinnamon apples is sure to impress.

• Preparation Time: 30 mins
• Cooking Time: 59 mins
• Total Time: 1 hr 29 mins
• Calories: 269 Calories

Ingredients

• ½ teaspoon ground nutmeg
• ¼ cup white sugar
• 2 tablespoons butter
• 1 cup heavy whipping cream
• ¼ cup maple syrup
• 2 stalks celery, chopped
• salt and ground black pepper to taste
• 5 cups chicken broth
• 2 small onions, chopped
• 2 pounds butternut squash - peeled, seeded, and chopped
• 2 small carrots, peeled and chopped
• 2 ½ teaspoons ground cinnamon, divided
• 2 cups peeled and diced Granny Smith apples

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Melt butter in a heavy-bottomed pot over medium heat. Add butternut squash, onions, carrots, and celery; cook, stirring often, until onions are tender, about 12 minutes.

Step 3

Pour broth into the pot; stir in 2 teaspoons cinnamon and nutmeg. Cover and simmer until carrots are soft, about 40 minutes. Stir maple syrup, salt, and pepper into the soup.

Step 4

Cool soup slightly, about 10 minutes. Puree in a food processor or blender in small batches until smooth. Transfer to another pot; stir in heavy cream.

Step 5

Mix apples, white sugar, and 1/2 teaspoon cinnamon together and spread on a rimmed baking sheet.

Step 6

Bake apple mixture in the preheated oven until softened, 7 to 8 minutes.

Step 7

Serve soup garnished with baked apples.