Pin it The first cool snap of October always sends me straight to the kitchen, craving something that captures autumn in a bowl. I stumbled on this combination by accident one year when my CSA box overflowed with both squash and apples, and now it is become my absolute favorite way to welcome the season. Something magical happens when those two roast together, a sweetness that feels like sunshine even on gray days.
Last November, my neighbor stopped by while this was simmering, and she stood in my doorway just breathing in the cinnamon and nutmeg. We ended up sharing bowls on my back porch, watching leaves drift down, and she confessed she had never liked squash until that moment. Now she texts me every fall asking when I will make it again.
Ingredients
- 1 medium butternut squash: Peel it carefully, those ridges can be tricky, and cube it into even pieces so everything cooks at the same speed
- 2 medium apples: Gala or Fuji work beautifully here, holding their shape while contributing just enough tartness
- 1 medium yellow onion: This builds your foundational flavor, so take the time to sauté it properly until translucent
- 2 cloves garlic: Add it right after the onions soften, you want it fragrant but not burnt
- 4 cups vegetable broth: Use a good quality one you would drink on its own since it becomes the backbone
- 1/2 cup apple cider: This little trick intensifies the apple flavor and adds a brightness broth alone cannot provide
- 1/2 cup heavy cream or coconut milk: Completely optional, but it transforms the texture into something restaurant special
- 1/2 tsp ground cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger: This warm spice trio smells like autumn itself
- Salt and pepper: Season gradually at the end, tasting as you go
Instructions
- Build your flavor foundation:
- Heat 2 tbsp olive oil in a large pot over medium heat, add chopped onion, and sauté for 4 to 5 minutes until soft and translucent, then stir in garlic for 30 seconds until fragrant.
- Coat everything in spice:
- Add cubed squash and diced apples to the pot, cook for 3 minutes, then sprinkle in cinnamon, nutmeg, and ginger, stirring constantly until the vegetables and fruit are lightly coated in spice.
- Let it simmer into magic:
- Pour in vegetable broth and apple cider, bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes until squash and apples are tender enough to collapse under gentle pressure.
- Transform into velvet:
- Remove from heat and use an immersion blender to purée until completely smooth, or work carefully in batches with a countertop blender if that is what you have.
- Finish with cream and season:
- Stir in cream or coconut milk if using, then season with salt and pepper, starting with small amounts and tasting after each addition.
- Serve your autumn in a bowl:
- Gently reheat if needed, ladle into bowls, and finish with toasted pumpkin seeds and fresh parsley for a little crunch and color contrast.
Pin it My daughter declared this her new favorite soup and requested it for her birthday dinner instead of cake. Watching her blow out candles over a steaming bowl, I realized some traditions start in the most unexpected ways.
Make It Your Own
I have tried so many variations over the years, and while the classic version never fails, a little curry powder instead of the sweet spices creates something entirely different and equally wonderful. Swap the apples for pears in late winter when you need something to remind you that fresh fruit season will return.
Perfect Pairings
A slice of crusty sourdough for dunking is non negotiable at my house, though a simple green salad with vinaigrette cuts through the richness beautifully. For a cozy dinner, serve alongside grilled cheese with sharp cheddar, the tangy cheese balancing the sweet soup perfectly.
Storage and Reheating
This soup keeps beautifully in the refrigerator for up to five days and actually develops deeper flavor as it sits. When reheating, add a splash of broth if it seems too thick, and warm gently over low heat.
- Freeze individual portions for quick lunches, they will keep for three months
- The soup will look slightly separated after freezing but whiskes back together beautifully
- If using coconut milk, add it after reheating rather than freezing it with the soup
Pin it There is something so grounding about making soup, chopping and stirring while the kitchen fills with warmth. This recipe reminds me that simple ingredients, treated with care, become something that feeds more than just hunger.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely! This soup actually tastes better the next day as flavors meld together. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetet, adding a splash of broth if needed to adjust consistency.
- → What type of apples work best?
Sweet apples like Gala, Fuji, or Honeycrisp complement the squash beautifully. They provide natural sweetness without overpowering the dish. Avoid tart varieties like Granny Smith as they can make the soup too acidic.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving space for expansion. Thaw overnight in the refrigerator and reheat slowly on the stovetop. If using cream, add it after reheating for best texture.
- → How do I get the smoothest texture?
Use an immersion blender directly in the pot for convenience, or carefully blend in batches using a countertop blender. For extra silkiness, pass the puréed soup through a fine-mesh sieve. Roasting the squash beforehand also adds depth and creaminess.
- → What can I serve with this soup?
Crusty bread, grilled cheese sandwiches, or a simple green salad make perfect accompaniments. For a heartier meal, top with roasted chickpeas or serve alongside quinoa. The soup also pairs wonderfully with a white wine like Chardonnay or Riesling.
- → Is this suitable for meal prep?
Perfect for meal prep! Make a batch on Sunday and portion into individual containers for easy lunches throughout the week. The flavors develop beautifully over time, making leftovers even more delicious than the first day.