Butternut Squash Apple Soup (Printable)

Creamy autumn soup combining roasted squash and sweet apples in under an hour.

# What You'll Need:

→ 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 tbsp olive oil
08 - 1/2 tsp ground cinnamon
09 - 1/4 tsp ground nutmeg
10 - 1/2 tsp salt, or to taste
11 - 1/4 tsp black pepper

→ Optional Garnishes

12 - 1/4 cup heavy cream or coconut cream (optional, for swirling)
13 - Toasted pumpkin seeds or fresh thyme (optional)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sauté until translucent, about 3 minutes.
02 - Add the cubed butternut squash and chopped apples to the pot. Cook for another 5 minutes, stirring occasionally.
03 - Sprinkle in the ground cinnamon, nutmeg, salt, and black pepper. Stir to coat the vegetables and apples evenly.
04 - Pour in the vegetable broth and apple cider. Bring to a boil, then reduce heat, cover, and simmer for 25 to 30 minutes until squash and apples are very tender.
05 - Remove from heat. Carefully blend the soup using an immersion blender directly in the pot, or transfer in batches to a blender. Purée until smooth and creamy.
06 - Taste and adjust seasoning as needed.
07 - Ladle into bowls and garnish with a swirl of cream and a sprinkle of toasted pumpkin seeds or fresh thyme, if desired.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The natural sweetness means you're not adding sugar, just letting butternut squash and apples do their thing.
  • One pot, one blender, and suddenly your kitchen feels like a cozy café.
02 -
  • Don't skip the taste test at the end; soups are forgiving about seasoning adjustments and there's always room for one more pinch of cinnamon if it needs it.
  • If your immersion blender gets stuck or labors, you probably have too much soup in the pot; transfer some to a blender instead rather than burning out your wrist.
03 -
  • Buy your butternut squash a day or two before you plan to make this; it's easier to peel when it's not ice cold from the store.
  • If blending in batches, fill your blender only halfway to avoid the soup creeping up and out of the lid, a lesson I learned the messier way.
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