Butternut Squash and Apple Soup (Printable)

Silky smooth squash and apple blend seasoned with cinnamon and nutmeg for a comforting autumn meal.

# What You'll Need:

→ Vegetables & Fruit

01 - 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
02 - 2 medium apples (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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until translucent, approximately 3 minutes.
02 - Add cubed butternut squash and chopped apples to the pot. Cook for 5 minutes, stirring occasionally.
03 - Sprinkle cinnamon, nutmeg, salt, and black pepper over the vegetables and apples. Stir thoroughly to coat evenly.
04 - Pour in 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 countertop blender. Purée until smooth and creamy.
06 - Taste the soup and adjust salt, pepper, and spices as needed to achieve desired flavor balance.
07 - Ladle soup into serving bowls. Garnish with a swirl of cream and a sprinkle of toasted pumpkin seeds or fresh thyme, if desired.

# Expert Tips:

01 -
  • The combination of sweet squash and tart apples creates this perfect balance that even my soup-skeptical brother requests seconds of.
  • You can make this ahead and the flavors actually deepen overnight, making your busy weeknights feel luxurious with minimal effort.
02 -
  • The first time I made this, I didnt peel the squash thoroughly enough and had stringy bits throughout an otherwise silky soup.
  • I discovered that adding the apple cider at the beginning rather than the end gives a much more integrated flavor than stirring it in later.
03 -
  • If youre short on time, many grocery stores now sell pre-cut butternut squash that works perfectly in this recipe without sacrificing flavor.
  • Adding just a tiny splash of apple cider vinegar at the very end brightens all the flavors without making the soup taste acidic.
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