Save The first cool snap of October hit last Tuesday, and I found myself craving something that felt like a warm hug in a bowl. I'd picked up a beautiful butternut squash at the farmers market, and my neighbor had just dropped off a basket of apples from their backyard tree. The kitchen filled with cinnamon and nutmeg as everything simmered, and honestly, that smell alone made the whole house feel cozy. My partner wandered in, coffee mug in hand, asking what smelled like autumn itself.
Last year I made this for my book club meeting on a rainy Sunday, and everyone kept asking what the secret ingredient was. Spoiler: it was just patience and a splash of apple cider I threw in on a whim. One friend admitted she usually hates squash soup but went back for seconds. That little victory still makes me smile.
Ingredients
- 1 medium butternut squash: The sweetness of fresh squash cant be beat, but frozen cubes work in a pinch if youre short on time
- 2 medium apples: Gala or Fuji bring just enough natural sweetness without turning this into dessert
- 1 medium yellow onion: This builds the savory foundation that keeps everything from feeling too one note
- 2 cloves garlic: Fresh is best here, since the flavor mellows beautifully during simmering
- 4 cups vegetable broth: Low sodium lets you control the salt level, and a good quality broth really shines through
- 1/2 cup apple cider: This little trick adds brightness that plain broth just cant achieve
- 1/2 cup heavy cream or coconut milk: Makes it velvety smooth, though you can skip it if you prefer a lighter soup
- 1/2 tsp ground cinnamon: Just enough to whisper fall without overwhelming the other flavors
- 1/4 tsp ground nutmeg: Freshly grated is worth the extra effort if you have it
- 1/4 tsp ground ginger: Adds a gentle warmth that lingers in the background
- Salt and freshly ground black pepper: Taste as you go since broths vary in sodium content
- Toasted pumpkin seeds and chopped fresh parsley: These garnishes add a nice crunch and pop of color, but the soup sings without them too
Instructions
- Build your flavor base:
- Heat 2 tbsp olive oil in a large pot over medium heat, then add your chopped onion and let it soften for about 4 to 5 minutes until it turns translucent and fragrant.
- Add the aromatics and vegetables:
- Stir in the garlic, cubed squash, and diced apples, cooking for another 3 minutes as everything starts to release those gorgeous autumn aromas.
- Toast the spices:
- Sprinkle in the cinnamon, nutmeg, and ginger, stirring constantly for about 30 seconds until the spices become fragrant and coat everything evenly.
- Let it simmer:
- Pour in the vegetable broth and apple cider, bring everything to a gentle boil, then reduce the heat and let it simmer uncovered for 25 to 30 minutes until the squash and apples are fork tender.
- Create that silky texture:
- Remove the pot from heat and use an immersion blender to purée everything until completely smooth, or work in careful batches with a countertop blender if thats what you have.
- Add the finishing touches:
- Stir in the cream or coconut milk if you're using it, then season generously with salt and pepper, tasting as you go to get it just right.
- Serve it up:
- Gently reheat if needed, then ladle into bowls and top with toasted pumpkin seeds and fresh parsley if you're feeling fancy.
Save This soup has become my go to for friends who need a little comfort. Theres something about ladling out those steaming bowls and watching people take that first skeptical sip, then suddenly relax their shoulders. Food does that, you know? It connects us.
Making It Your Own
Ive found that a pinch of cayenne adds this lovely subtle heat that sneaks up on you. And if you want it heartier, a cup of cooked white beans blended right in turns it into a full meal that keeps you satisfied for hours.
Serving Suggestions
Crusty bread is basically mandatory for dipping, though a simple green salad with apple cider vinaigrette makes it feel like a proper dinner party. My kids love it with grilled cheese sandwiches for a grown up twist on tomato soup night.
Storage And Meal Prep
This soup actually tastes better the next day as the flavors have time to really meld together. It freezes beautifully for up to three months, which means I always keep a few containers in the freezer for those nights when cooking feels impossible.
- Let it cool completely before freezing to prevent ice crystals from forming
- Leave out the cream if freezing and add it when you reheat for the best texture
- Thaw overnight in the fridge and reheat gently over low medium heat, stirring occasionally
Save Hope this soup brings as much warmth to your kitchen as its brought to mine. Theres something deeply nourishing about making food that feeds both body and soul.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually develops deeper flavors when made ahead and stored in the refrigerator for up to 4 days. The consistency may thicken slightly—simply add a splash of broth when reheating.
- → Is it necessary to peel the squash and apples?
Yes, peeling ensures the smooth, velvety texture that makes this soup special. Squash skin can remain tough even after blending, and apple skin doesn't break down completely.
- → What apples work best?
Sweet varieties like Gala, Fuji, or Honeycrisp balance beautifully with the squash's natural sweetness. Avoid tart apples like Granny Smith which can overpower the delicate spice profile.
- → Can I freeze this soup?
Definitely. Freeze without the cream for up to 3 months. Thaw overnight in the refrigerator, reheat gently, then stir in cream just before serving for the freshest taste and texture.
- → How can I make this soup vegan?
Simply swap heavy cream for full-fat coconut milk. It adds the same luxurious richness while keeping this dish entirely plant-based. Ensure your vegetable broth is certified vegan.