Pin It Last October, I found myself with half a butternut squash lingering on my counter and a sudden craving for something warm that didn't feel heavy. My neighbor had just dropped off a bag of apples from her orchard, and I thought, why not blend them together? That first spoonful—creamy, subtly sweet, with just a whisper of cinnamon—became the moment this soup claimed permanent real estate in my autumn rotation. It's the kind of dish that tastes like it took hours, even though you're really just coaxing flavors out of humble vegetables.
I made this for my book club years ago, and three people asked for the recipe before dessert even arrived. What surprised me most was how the soup made everyone slow down mid-conversation—like the cinnamon and apple somehow shifted the energy of the whole evening. Since then, I've served it at Thanksgiving as a first course, and it's quietly become the thing people mention more than the turkey.
Ingredients
- Butternut squash (1 medium, about 2 lbs): This is the backbone of the soup—choose one that feels heavy for its size and has a deep golden color, which signals sweetness.
- Apples (2 medium, Granny Smith or Honeycrisp): Granny Smith brings tartness that balances the squash's earthiness, while Honeycrisp adds more natural sweetness; mix both if you're unsure.
- Onion (1 medium) and garlic (2 cloves): These soften into the background but create the savory foundation that keeps the soup from tasting like dessert.
- Vegetable broth (4 cups): Use a good-quality broth—it's half the soup, so watery broth makes watery soup.
- Apple cider (1/2 cup): Fresh or from a bottle works; it deepens the apple flavor without adding tartness.
- Olive oil (2 tbsp): Just enough to coat the vegetables and build initial flavor; don't skip this step.
- Cinnamon (1/2 tsp), nutmeg (1/4 tsp), salt (1/2 tsp), and black pepper (1/4 tsp): These spices are measured lightly because they intensify as the soup simmers, and you can always add more at the end.
- Heavy cream or coconut cream (1/4 cup, optional): A swirl on top adds elegance and richness, though the soup is perfectly lovely without it.
- Toasted pumpkin seeds or fresh thyme (optional garnish): These add textural contrast and visual warmth to each bowl.
Instructions
- Build the flavor base:
- Heat the olive oil in a large pot over medium heat, then add the diced onion and minced garlic. You'll know it's ready when the kitchen smells sweet and the onion turns translucent, about 3 minutes—this is when you're actually building flavor, not just heating things up.
- Introduce the main ingredients:
- Add the cubed butternut squash and chopped apples to the pot and stir occasionally for about 5 minutes. The vegetables won't fully soften yet, but they'll start to release their natural sugars and meld with the onion and garlic.
- Season boldly:
- Sprinkle in the cinnamon, nutmeg, salt, and pepper, then stir everything for about a minute so the spices coat every piece and toast slightly in the hot oil. This small step prevents those flavors from clumping together later.
- Simmer until tender:
- Pour in the vegetable broth and apple cider, bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 25 to 30 minutes. The squash and apples are done when you can easily break them apart with a spoon—don't rush this, as the longer cook time allows flavors to deepen.
- Blend to silky perfection:
- Using an immersion blender, carefully purée the soup directly in the pot until it's completely smooth and creamy—it should look almost velvety. If you prefer a countertop blender, work in batches and let the soup cool slightly first for safety.
- Taste and adjust:
- Give the soup a gentle stir and taste a spoonful, adding more salt, pepper, or even a pinch of cinnamon if it needs it. Trust your palate here; recipes are guides, not gospel.
- Serve with intention:
- Ladle the soup into bowls and, if you'd like, add a small swirl of cream and a sprinkle of toasted pumpkin seeds or fresh thyme to each serving. The garnish transforms a simple bowl into something worth savoring.
Pin It Years ago, my daughter brought a bowl of this to her teacher during a parent conference, and it somehow became the story of how that teacher decided our family was "the soup people." That small gesture turned a simple recipe into part of our identity in ways I never expected. Now, whenever fall arrives, someone asks, "Are you making the apple and squash soup?"
Adjusting for Your Taste
This soup has built-in flexibility, which I learned by accident after a batch turned out slightly sweeter than intended. If you prefer more tartness, add an extra Granny Smith apple and reduce the apple cider slightly. For deeper warmth, a pinch of cayenne pepper or fresh ginger adds complexity without overwhelming the delicate balance. Some people find the cinnamon too prominent—if that's you, start with 1/4 teaspoon instead and build from there.
Make-Ahead and Storage
This soup actually tastes better the next day, once the spices have time to settle and meld. Store it in airtight containers in the refrigerator for up to 4 days, or freeze in portions for up to 3 months—I use old yogurt containers to save space and avoid taking up my good storage dishes. Reheat gently on the stovetop over medium heat, stirring occasionally, and add a splash of broth or water if it's thickened too much.
Pairing and Serving Ideas
Serve this soup alongside crusty bread for dipping, or pair it with a simple green salad with a sharp vinaigrette to cut through the sweetness. It works equally well as a first course at a formal dinner or ladled into mugs for casual weekend lunch. I've also served it chilled in summer when the heat wouldn't let me cook, and it became an entirely different but equally lovely dish.
- A grilled cheese sandwich made with sharp cheddar complements the apple and spice beautifully.
- Top each bowl with crispy sage leaves or bacon bits for savory contrast if you want to shift the flavor profile.
- Leftovers can be thinned slightly and served cold as a refreshing starter on warmer days.
Pin It This soup is proof that the simplest ingredients, treated with a little care and attention, become something that nourishes both body and spirit. Make it, share it, and watch how it quietly becomes part of your own story.
Recipe FAQs
- → Can I freeze this soup?
Yes, this soup freezes beautifully. Let it cool completely, then transfer to airtight containers leaving some space for expansion. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
- → What apples work best?
Granny Smith apples provide a nice tart contrast to the sweet squash, while Honeycrisp or Fuji offer more sweetness. Either works well depending on your preference for sweet versus tart flavors in the finished soup.
- → How do I make it vegan?
Simply skip the heavy cream garnish or use full-fat coconut cream instead. Ensure your vegetable broth is certified vegan, and the soup becomes completely plant-based while maintaining its creamy texture.
- → Can I use frozen squash?
Frozen butternut squash works perfectly and saves prep time. Use about 4 cups frozen cubes and add them directly to the pot with the broth—no need to thaw first. The cooking time remains the same.
- → What can I serve with this soup?
Crusty bread, garlic knots, or a simple green salad make excellent sides. For a heartier meal, pair with grilled cheese sandwiches or serve alongside roasted chicken. The soup also works well as an elegant starter before a main course.
- → How long does it keep in the refrigerator?
Stored in an airtight container, this soup stays fresh for 4-5 days in the refrigerator. The flavors often improve after a day or two as the spices meld together. Reheat gently on the stove, adding a splash of broth if it has thickened.