Butternut Squash and Apple Soup (Printable)

A warming velvety soup blending sweet butternut squash and apples with aromatic spices for a comforting autumn bowl.

# 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 (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

# How to Make It:

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.
02 - Stir in the minced garlic, cubed butternut squash, and diced apples. Cook for another 3 minutes to lightly soften.
03 - Add the ground cinnamon, nutmeg, and ginger. Stir thoroughly 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 and simmer uncovered for 25–30 minutes, or 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 smooth and creamy.
06 - Stir in the heavy cream or coconut milk if using. Season with salt and pepper to taste.
07 - Gently reheat if necessary, then ladle into bowls. Garnish with toasted pumpkin seeds and chopped fresh parsley if desired.

# Expert Tips:

01 -
  • The natural sweetness from apples means you need less added sugar, making it feel lighter but still deeply satisfying
  • It freezes beautifully so you can double the batch and save half for those nights when cooking feels impossible
02 -
  • Roasting the squash cubes at 400°F for 20 minutes before adding them to the pot adds incredible depth, though it is an extra step
  • The soup continues to thicken as it sits, so thin it with a splash more broth or water when reheating leftovers
03 -
  • Use a vegetable peeler to remove the squash skin rather than a knife, it is faster and wastes less flesh
  • If you only have sweet apples, reduce the cider slightly to keep the soup from becoming too sweet
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