Butternut Squash Apple Soup (Print Version)

Silky smooth soup combining roasted squash and sweet apples with cinnamon and nutmeg for ultimate comfort.

# What to Use:

→ Vegetables & Fruit

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 2 medium apples (such as Gala or Fuji), peeled, cored, and diced
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable broth (gluten-free if needed)
06 - 1/2 cup apple cider or unsweetened apple juice

→ Dairy (optional)

07 - 1/2 cup heavy cream or coconut milk (for vegan option)

→ Spices & Seasoning

08 - 1/2 tsp ground cinnamon
09 - 1/4 tsp ground nutmeg
10 - 1/4 tsp ground ginger
11 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

12 - Toasted pumpkin seeds
13 - Chopped fresh parsley

# How to Prepare:

01 - In a large pot, heat 2 tbsp olive oil over medium heat. Add the onion and sauté for 4–5 minutes until soft and translucent.
02 - Stir in garlic, butternut squash, and apples. Cook for another 3 minutes.
03 - Add cinnamon, nutmeg, and ginger; stir to coat the vegetables and fruit in the spices.
04 - Pour in the vegetable broth and apple cider. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, or until the squash and apples are very tender.
05 - Remove from heat. Using an immersion blender (or carefully in batches with a countertop blender), purée the soup until smooth and creamy.
06 - Stir in the cream or coconut milk, if using. Season with salt and pepper to taste.
07 - Gently reheat if necessary, then ladle into bowls and garnish with pumpkin seeds and parsley, if desired.

# Expert Advice:

01 -
  • Its secretly simple but tastes like something from a fancy restaurant
  • The natural sweetness from apples balances perfectly with the squashs earthy flavor
  • Freezes beautifully so you can keep that autumn feeling going all season
02 -
  • Hot soup expands aggressively in blenders, so never seal the lid completely and always hold it down with a folded towel
  • Roasting the squash cubes first adds incredible depth, though it adds an extra step and 20 minutes to your prep time
03 -
  • Use coconut milk for a vegan version that still delivers that luxurious creaminess
  • If your soup seems too thick after blending, add more broth a splash at a time until it reaches your preferred consistency
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