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Spiced Butternut Squash and Apple Soup for Chilly Nights
Ever wonder if you can eat gourmet on a broke budget? Same. Here’s my hack: No oven needed! No more juggling conflicting oven times or facing disappointment when your efforts don’t pay off. Say goodbye to takeout temptation and hello to Spiced Butternut Squash and Apple Soup, the perfect way to make your taste buds dance without breaking the bank. Ideal for busy moms, broke students, and anyone wanting to savor fall flavors with minimal effort.
Why You’ll Love It
- No oven needed!
- Family-friendly and picky-eater approved
- Zero fancy kitchen gear needed
- Leftovers are even better the next day
- Easy to meal prep or double for later
Ingredients
- 1 medium butternut squash, peeled and diced
- 2 apples, peeled and chopped (Granny Smith recommended)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup heavy cream or coconut milk for dairy-free option
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Instructions
- In a large pot, heat olive oil over medium heat. Add the onion and garlic, sauté until translucent.
- Add butternut squash and apples to the pot, followed by the vegetable broth. Bring to a simmer.
- Stir in cinnamon and nutmeg; season with salt and pepper.
- Reduce heat, cover, and let simmer for 25-30 minutes, or until the squash and apples are tender.
- Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, work in batches with a regular blender.
- Stir in the cream or coconut milk and adjust seasoning as needed. Serve warm and enjoy!
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Keeping It Real
- This soup is a lifesaver, the kind you make when time, ingredients, and motivation are all in short supply.
- Juggling kids and deadlines? You can pause in the middle of cooking—just turn off the heat and pick up where you left off.
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- Who doesn’t love the double win of feeding your family while padding your wallet?
