Butternut Squash and Apple Soup (Printable)

Rich, creamy soup combining sweet squash and crisp apples with warming cinnamon and nutmeg.

# Components:

→ Vegetables & Fruit

01 - 1 medium butternut squash (about 2 lbs), 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 (gluten-free if needed)
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 (optional, for swirling)
13 - Toasted pumpkin seeds or fresh thyme (optional)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until translucent, about 3 minutes.
02 - Add the butternut squash and apples. Cook for another 5 minutes, stirring occasionally.
03 - Sprinkle in the cinnamon, nutmeg, salt, and 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 25–30 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. Puree 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 Advice:

01 -
  • It comes together faster than you'd expect for something this elegant, making it perfect for weeknight dinners when you want to feel like you tried.
  • The balance of sweet squash and tart apple creates this gentle complexity that doesn't need a culinary degree to appreciate or execute.
  • One pot, one blender, minimal cleanup—the kind of meal that leaves you with energy for an actual evening instead of a sink full of regret.
02 -
  • Don't skip the blending step trying to save time—this soup only gets its special texture through proper pureeing; anything less than silky-smooth completely changes what you're eating.
  • If your immersion blender gets stuck or the soup seems too thick, add a splash more broth rather than forcing it; the motor isn't supposed to sound like it's grinding.
03 -
  • Prep your squash and apples the night before and store them in containers; this recipe becomes almost meditative when the chopping is already done and you're just left with the actual cooking part.
  • Make a double batch and freeze half in containers—three months later, a bowl of this soup tastes like you're doing something nice for your future self.
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