Butternut Squash Apple Soup (Print View)

A smooth, warming blend of roasted squash and sweet apples with aromatic cinnamon, nutmeg, and ginger.

# Components:

→ 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

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

→ Spices & Seasoning

08 - 2 tablespoons olive oil
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon ground ginger
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - Toasted pumpkin seeds (optional)
14 - Chopped fresh parsley (optional)

# Directions:

01 - In a large pot, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until soft and translucent.
02 - Stir in minced garlic, butternut squash cubes, and diced apples. Cook for another 3 minutes, stirring occasionally.
03 - Add ground cinnamon, ground nutmeg, and ground ginger to the pot. Stir continuously for 1 minute to coat the vegetables and fruit evenly with 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 and easily pierced with a fork.
05 - Remove from heat. Using an immersion blender, purée the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and purée until desired consistency is reached.
06 - Stir in the heavy cream or coconut milk if using. Season with salt and freshly ground black pepper to taste.
07 - Gently reheat if necessary over low heat. Ladle into bowls and garnish with toasted pumpkin seeds and fresh parsley if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can have a restaurant-quality soup on a weeknight without the stress.
  • The natural sweetness of the apples and squash means you barely need any added sugar, just real food tasting like itself.
  • One pot, one blender, and you're done—cleanup is refreshingly minimal compared to how impressive it tastes.
02 -
  • Don't skip the initial sauté of the onion—those golden bits are where the actual flavor lives, and rushing this step shows in the final taste.
  • If your soup feels too thin after blending, simmer it uncovered for a few extra minutes to reduce it slightly, and it'll thicken up beautifully.
  • Taste it before you blend and after you blend—the flavors shift once everything is smooth, and you might need a touch more salt than you expect.
03 -
  • Make a double batch and freeze half in containers for those moments when you need warmth and comfort but don't have time to cook.
  • If you're serving it at a gathering, keep it warm in a slow cooker on the lowest setting so people can ladle their own bowls without you hovering over the stove.
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