Butternut Squash and Apple Soup (Printable)

A silky blend of roasted squash and tart apples warmed with cinnamon and nutmeg.

# Ingredient List:

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

→ Optional Garnishes

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

# Steps:

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

# Tips from the Pros:

01 -
  • It comes together in under an hour, which means you can actually make it on a weeknight without the guilt.
  • The apple and squash combination is naturally sweet, so you're not fighting with overspiced flavors or needing a ton of added sugar.
  • One pot, one blender—minimal cleanup when you're already tired from work.
02 -
  • Don't skip the initial sauté of the onion and garlic—this step creates a flavor depth that simmering alone cannot achieve, and it's the difference between good soup and soup you'll actually crave.
  • If your soup tastes too thin after blending, simmer it uncovered for another 5 minutes to evaporate excess liquid, rather than adding more spices and throwing off the balance.
03 -
  • If you're nervous about peeling a raw butternut squash, microwave the whole squash for 3 to 4 minutes first—it softens the skin just enough to make cutting and peeling far easier and safer.
  • For an extra-velvety texture, strain the blended soup through a fine-mesh sieve after blending, which removes any fibrous bits and creates an almost restaurant-quality result.
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