Butternut Squash & Apple Soup with Cheddar Croutons
Silky, golden, and brimming with autumn flavor — this soup marries the earthy sweetness of roasted butternut squash with the bright tang of apples. Each spoonful is pure comfort, especially when topped with crispy, melty cheddar croutons that add just the right crunch. A cozy starter or light dinner that tastes like fall in a bowl.
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 min
- Yield: 4 1x
Ingredients
For the soup:
1 medium butternut squash, peeled & cubed
2 apples (Honeycrisp or Gala), peeled & chopped
1 tbsp olive oil
1 onion, diced
3 cups vegetable broth
½ tsp ground nutmeg
Salt & pepper, to taste
For the cheddar croutons:
2 cups cubed baguette
1 cup shredded sharp cheddar
1 tbsp butter, melted
Instructions
Preheat oven to 400°F (200°C). Toss squash and apples with olive oil; roast 25–30 min until tender.
In a pot, sauté onion until soft. Add roasted squash, apples, broth, nutmeg, salt, and pepper. Simmer 10 min.
Blend until smooth. Adjust seasoning.
For croutons, toss bread cubes with butter and cheddar. Spread on a baking sheet; bake at 375°F (190°C) for 8–10 min until golden.
Ladle soup into bowls; top with cheddar croutons.
Nutrition
- Calories: 260
- Fat: 11g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 8g