Creamy, warming, and with a hint of citrus, this Butternut Squash and Apple Soup is the ultimate fall comfort food. The addition of Arlotta Lemon Artichoke Spread brings a bright note, balancing the sweetness of roasted butternut squash and apples. This soup makes a cozy first course for a Thanksgiving dinner or a simple autumn lunch, highlighting seasonal flavors with a gourmet twist.
15 min
30 min
4 pers
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 apples, peeled, cored, and chopped
- 1 onion, diced
- 3 cups vegetable broth
- 2 tbsp Arlotta Lemon Artichoke Spread
- Salt and pepper to taste
- Fresh sage for garnish
Directions
Step 1
In a large pot, sauté the onion until softened.
Step 2
Add butternut squash, apples, and vegetable broth, and bring to a boil. Reduce heat and simmer until squash is tender, about 20 minutes.
Step 3
Using an immersion blender, blend until smooth. Stir in the Arlotta Lemon Artichoke Spread and season with salt and pepper.
Step 4
Garnish with fresh sage leaves and serve warm.
