Butternut Squash and Apple Soup (Printable version)

A smooth, warming blend of roasted squash and sweet apples with aromatic spices.

# What You’ll 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

07 - 1/2 cup heavy cream or coconut milk (for vegan option)

→ Spices & Seasoning

08 - 2 tablespoons olive oil
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon ground ginger
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - Toasted pumpkin seeds (optional)
14 - Chopped fresh parsley (optional)

# Directions:

01 - In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for 4-5 minutes until soft and translucent.
02 - Stir in minced garlic, butternut squash cubes, and diced apples. Cook for another 3 minutes.
03 - Add ground cinnamon, nutmeg, and ginger; stir to coat the vegetables and fruit evenly with spices.
04 - Pour in vegetable broth and apple cider. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until squash and apples are very tender.
05 - Remove from heat. Using an immersion blender, purée the soup until smooth and creamy. Alternatively, carefully blend in batches using a countertop blender.
06 - Stir in heavy cream or coconut milk if using. Season generously with salt and pepper to taste.
07 - Gently reheat if necessary. Ladle into bowls and garnish with toasted pumpkin seeds and fresh parsley if desired.

# Expert Tips:

01 -
  • The natural sweetness of squash and apples means you barely need added sugar, just pure comfort in a bowl.
  • It's ready in under an hour, yet tastes like you spent all day tending a simmer.
  • Freezes beautifully, so one batch feeds you on multiple gray afternoons.
02 -
  • Don't skip the spice blooming step—thirty seconds of toasting makes the difference between muted and vibrant flavor.
  • If your squash is particularly dense, roasting the cubes at 400°F for 20 minutes before adding them cuts cooking time and deepens the sweetness.
03 -
  • Let your immersion blender run longer than you think necessary—extra blending creates that luxurious, spoon-coating texture that makes this soup feel indulgent.
  • Make a double batch and freeze the extra in portions; it reheats beautifully and tastes even more developed the next week.
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