Butternut Squash Apple Soup (Printable)

Creamy autumn blend of roasted butternut squash and sweet apples spiced with cinnamon and nutmeg.

# What You'll Need:

→ Vegetables & Fruit

01 - 1 medium butternut squash (about 2 pounds), 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
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
13 - Toasted pumpkin seeds or fresh thyme

# How to Make It:

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

# Expert Tips:

01 -
  • The velvety texture builds slowly as you blend, transforming humble ingredients into something that tastes deceptively luxurious without a drop of heavy cream in the base.
  • When stored overnight, the flavors meld together in the most remarkable way, making it possibly even better as leftovers for lunch the next day.
02 -
  • If your squash is particularly difficult to cut, poke a few holes in it and microwave for 3-4 minutes first to soften it just enough for easier handling.
  • The soup will thicken considerably as it cools, so dont worry if it seems slightly thin right off the heat.
03 -
  • For a dinner party trick, serve the soup with a small pitcher of cream on the side, letting guests create their own decorative swirls, which always sparks conversation around the table.
  • Roasting the squash and apples instead of simmering creates deeper caramelized flavors, though it adds about 15 minutes to the preparation time.
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