Butternut Squash Apple Soup (Printable version)

Velvety autumn blend of roasted squash and sweet apples creates a warming, creamy bowl perfect for cozy evenings.

# Needed ingredients:

→ Vegetables & Fruit

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

→ Liquids

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

→ Seasonings & Oils

07 - 2 tablespoons olive oil
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon black pepper

→ Optional Garnishes

12 - 1/4 cup heavy cream or coconut cream
13 - Toasted pumpkin seeds or fresh thyme

# How to make it:

01 - Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent, approximately 3 minutes.
02 - Add the cubed butternut squash and chopped apples to the pot. Cook for another 5 minutes, stirring occasionally to ensure even cooking.
03 - Sprinkle in the ground cinnamon, ground nutmeg, salt, and black pepper. Stir thoroughly to coat all vegetables and apples evenly with the spice blend.
04 - Pour in the vegetable broth and apple cider. Bring to a boil, then reduce heat to low, cover with a lid, and simmer for 25 to 30 minutes until the squash and apples are very tender and easily pierced with a fork.
05 - Remove from heat. Using an immersion blender directly in the pot, carefully blend the soup until smooth and creamy. Alternatively, transfer the mixture in batches to a countertop blender and purée until the desired consistency is achieved.
06 - Taste the soup and adjust seasoning with additional salt and pepper as needed to achieve desired flavor balance.
07 - Ladle the soup into serving bowls. Garnish with a swirl of heavy cream or coconut cream and a sprinkle of toasted pumpkin seeds or fresh thyme if desired.

# Expert Suggestions:

01 -
  • The natural sweetness from the squash and apples means you dont need to add any sugar, something I discovered after three failed attempts with other soup recipes.
  • This soup actually tastes better the next day after the flavors have had time to meld, making it perfect for meal prep when life gets chaotic.
02 -
  • Never try to rush the simmering process, as I once did when guests arrived early, or youll end up with slightly crunchy bits in your supposedly silky soup.
  • If the soup seems too thick after blending, add warm broth a quarter cup at a time until you reach your desired consistency, a technique I wish I had known before serving what was essentially squash paste at my first dinner party.
03 -
  • If you have the time, roast the butternut squash and apples in the oven before adding to the pot, which concentrates their flavors and adds a subtle caramelized note I discovered by happy accident.
  • Reserve a few tablespoons of the sautéed onion mixture before adding the liquids, then use it as a flavorful garnish on top of the finished soup, a restaurant trick I learned that adds textural interest.
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