Butternut Squash and Apple Soup

My kitchen smelled like fall the first time I made this soup. The cinnamon hit the warm squash and suddenly it was October, no matter the calendar. My roommate wandered in from her room, drawn by the scent, and asked if I had been baking all afternoon. When I told her it was just soup bubbling away on the stove, she looked skeptical, but one spoonful changed her mind completely. We ate it standing at the counter while rain tapped against the window.

Last autumn I brought this to a friends potluck dinner, nervously hoping everyone would like a vegetarian option. The host took one bite and immediately asked for the recipe. By the end of the night, three other guests had messaged me requesting it too. Now it has become my go-to whenever someone needs comfort but I am not sure what they need exactly.

Ingredients

• 1 medium butternut squash: Choose one that feels heavy for its size, with a matte tan skin and no soft spots
• 2 medium apples: Gala or Fuji work beautifully because they hold their shape but break down enough to add body
• 1 medium yellow onion: The foundation that gives the soup depth without overwhelming the delicate sweetness
• 2 cloves garlic: Minced fresh because the jarred stuff can taste bitter in something this simple
• 4 cups vegetable broth: Low sodium if you can find it, so you can control the seasoning yourself
• 1/2 cup apple cider: This little trick amplifies the apple flavor without making the soup taste like dessert
• 1/2 cup heavy cream or coconut milk: Completely optional but turns a nice soup into something luxurious
• 1/2 tsp ground cinnamon: The warmth that bridges the gap between sweet and savory
• 1/4 tsp ground nutmeg: Just enough to make people wonder what that secret ingredient is
• 1/4 tsp ground ginger: Adds a gentle brightness that keeps the soup from feeling too heavy
• Salt and pepper: The finish that makes all the flavors pop

Instructions

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Build the flavor foundation:

Heat 2 tbsp olive oil in your large pot over medium heat, then add the chopped onion. Cook for 4 to 5 minutes until it is soft and translucent, stirring occasionally so it does not catch. The onion should be meltingly tender but not browned.

Add the aromatics and vegetables:

Stir in the garlic, cubed squash, and diced apples. Let everything cook together for about 3 minutes, just until the garlic becomes fragrant and the vegetables begin to soften slightly. The kitchen will start smelling wonderful right about now.

Coat with the warming spices:

Sprinkle in the cinnamon, nutmeg, and ginger, stirring constantly for about 30 seconds. The heat will wake up the spices and they will cling to every piece of squash and apple. Be careful not to let them burn or they will taste bitter.

Simmer until tender:

Pour in the vegetable broth and apple cider, scraping up any bits from the bottom of the pot. Bring everything to a boil, then lower the heat and let it simmer uncovered for 25 to 30 minutes. The squash and apples should be so tender that a knife slides through them effortlessly.

Purée until silky smooth:

Remove the pot from heat and use your immersion blender to purée the soup until completely smooth and creamy. If you are using a countertop blender, work in batches and be extra careful with hot liquids. The texture should be velvety with no chunks remaining.

Add the final touches:

Stir in the cream or coconut milk if you are using it, then season generously with salt and pepper. Taste and adjust the seasoning until it is perfect. Gently reheat if needed, then ladle into bowls and sprinkle with toasted pumpkin seeds and fresh parsley if you like.

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This soup has become my answer to almost everything. Bad day at work, make the soup. Friend going through a breakup, make the soup. Tuesday and I am tired, definitely make the soup. Something about a warm bowl of it just makes the world feel softer and more manageable.

Making It Your Own

Once you have made this a few times, you will start to see how flexible it really is. Sometimes I add a pinch of cayenne when I want a little spark of heat that contrasts beautifully with the sweetness. Other times I swap the fresh ginger for grated turmeric when I feel like my immune system needs extra support.

Serving Suggestions

A crusty slice of sourdough bread is all you really need to make this a complete meal. I have also served it alongside a simple green salad with a sharp vinaigrette to cut through the richness. For a dinner party, a small portion makes an elegant first course that prepares the palate perfectly.

Storage and Meal Prep

This soup keeps beautifully in the refrigerator for up to five days, which means it is perfect for Sunday meal prep. It also freezes well for up to three months if you want to get ahead on busy weeks. Just thaw overnight in the fridge and reheat gently on the stove.

• Let the soup cool completely before transferring to airtight containers
• If freezing, leave out the cream and add it when you reheat for better texture
• Reheat slowly over medium low heat, stirring occasionally to prevent scorching

Toast bread, bagels, and sourdough evenly for breakfast, sandwiches, and quick meal prep.

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There is something deeply nourishing about making food that looks after you in return. I hope this soup finds its way into your regular rotation and brings you as much comfort as it has brought me.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, this soup keeps well in the refrigerator for up to 4 days. The flavors often develop and improve after a day. Reheat gently on the stove, adding a splash of broth or water if it has thickened too much.

→ What apples work best in this soup?

Sweet varieties like Gala, Fuji, or Honeycrisp work beautifully as they balance the savory squash. Avoid tart apples like Granny Smith as they can make the finished dish too sharp.

→ Can I freeze this soup?

Absolutely. Freeze in airtight containers for up to 3 months. If you plan to freeze, omit the cream or coconut milk and add it when reheating for the best texture.

→ How can I make this soup thicker?

Roasting the squash cubes at 400°F for 20 minutes before simmering creates a naturally thicker, more concentrated soup. Alternatively, reduce the broth by 1/2 cup or add an extra peeled potato during cooking.

→ What can I serve with this soup?

Crusty bread, grilled cheese sandwiches, or a simple green salad complement this soup perfectly. The sweetness also pairs well with savory elements like bacon bits or toasted pumpkin seeds for crunch.

→ Is this suitable for meal prep?

Yes, this soup is excellent for meal prep. Make a batch on Sunday and portion into containers for easy lunches throughout the week. The texture holds up well and reheats beautifully.