Butternut Squash Apple Soup (Printable Version)

Creamy autumn soup with sweet squash and apples, spiced with cinnamon and nutmeg for a comforting bowl.

# What You'll Need:

→ Vegetables & Fruit

01 - 1 medium butternut squash (about 2 pounds), 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 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon ground ginger
11 - Salt and freshly ground black pepper to taste
12 - 2 tablespoons olive oil

→ Garnish

13 - Toasted pumpkin seeds
14 - Chopped fresh parsley

# Steps:

01 - In a large pot, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and sauté for 4 to 5 minutes until soft and translucent.
02 - Stir in minced garlic, cubed butternut squash, and diced apples. Cook for another 3 minutes, stirring occasionally.
03 - Add cinnamon, nutmeg, and ginger to the pot; stir thoroughly to coat the vegetables and fruit evenly with the spices.
04 - Pour in the vegetable broth and apple cider. Bring the mixture to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes, or until the squash and apples are very tender.
05 - Remove from heat. Using an immersion blender, purée the soup until smooth and creamy. Alternatively, carefully work in batches with a countertop blender.
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 and garnish with toasted pumpkin seeds and fresh parsley if desired.

# Expert Insights:

01 -
  • It tastes like autumn in a bowl without needing any fancy techniques or rare ingredients.
  • The soup comes together in under an hour, perfect for those nights when you want something homemade but don't have all evening.
  • It's naturally vegetarian and gluten-free, which means you're not compromising anything for anyone at the table.
02 -
  • If your soup tastes flat after blending, it's almost always because you underseasonedonce the cream goes in, it mutes everything, so be brave with the salt and pepper at the end.
  • One game-changing trick I learned the hard way: if you have time, roast your butternut squash cubes at 400°F for about 20 minutes before adding them to the soup, because caramelization adds a depth of flavor that raw squash simply cannot match.
03 -
  • If you're in a hurry, skip peeling the butternut squash raw and instead halve it, scoop out the seeds, roast it cut-side down at 400°F for 25 minutes, then scoop the flesh directly into your pot.
  • Heavy cream and coconut milk both work, but if you use coconut milk, choose full-fat versions because the light ones make it taste thin and shy instead of luxurious.
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