Butternut Squash and Apple Soup (Printable version)

A warming velvety soup blending sweet squash and apples with aromatic spices.

# What you need:

→ 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

# Steps to follow:

01 - Heat 2 tbsp olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4–5 minutes until soft and translucent, stirring occasionally.
02 - Stir in the minced garlic, cubed butternut squash, and diced apples. Cook for another 3 minutes to begin softening the vegetables.
03 - Add cinnamon, nutmeg, and ginger to the pot. Stir well 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 to low and simmer uncovered for 25–30 minutes 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 completely smooth and creamy.
06 - Stir in the heavy cream or coconut milk if using. Season generously with salt and freshly ground black pepper to taste.
07 - Gently reheat if necessary. Ladle into bowls and garnish with toasted pumpkin seeds and chopped fresh parsley if desired.

# Expert tips:

01 -
  • The way the apples balance the earthy squash creates natural sweetness without any added sugar
  • It comes together in under an hour but tastes like it simmered all afternoon
  • Perfect for make ahead lunches, it actually tastes better the next day
02 -
  • Roasting the squash cubes at 400°F for 20 minutes before adding them to the pot adds incredible depth, though it does require extra time
  • Immersion blenders create less mess, but if using a countertop blender, never fill it more than halfway with hot liquid and vent the lid
  • A pinch of cayenne pepper creates this amazing secret warmth that makes people ask what the special ingredient is
03 -
  • Taste an apple before choosing, a tart apple needs less acid than a sweet one
  • Let the soup cool slightly before blending, it creates a smoother texture
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