This Butternut Squash and Apple Soup is comfort food in a bowl, ready in just under an hour. It's creamy, smooth, with just ...

Storage or Butternut Squash Apple Soup When it comes to storage, this vegan butternut squash soup is a meal prepper's dream. Leftover soup keeps well in the refrigerator for up to 5 days, making ...

This soup makes the most of two of winter’s finest ingredients. The slow-roasted squash and apple combined with the spicy flavour of cider (or apple juice) to make a warming and delicious first ...

Shared in her newsletter, all you need to whip up this soup is a butternut squash, an apple, a yellow onion, low-sodium chicken stock, garlic, thyme, a bay leaf, salt, pepper and olive oil.

Simmer until squash is very tender, about 15 minutes. (The liquid will look curdled, because it is.) Use a blender to purée the soup until smooth. Season with salt and pepper to taste.

Squash soup is the ultimate winter comfort food, whether you prefer butternut, kabocha or delicata varieties. We love red curry, crispy pancetta and smoked cheddar in creamy squash soups ...

This recipe for Sheet Pan Butternut Squash Soup is as simple as it can be. It could be garnished with chopped herbs, sauteed apples or pears, or pepita seeds for a bit of crunch, but much like ...

It should taste vibrant and squash-y. Adjust seasonings as necessary, puréeing after any additions to fully incorporate. Ladle hot soup into bowls. Gently swirl in cream. Top with crispy chickpeas.