Butternut Squash and Apple Soup (Print version)

A smooth, warming blend of roasted squash and sweet apples with aromatic spices, perfect for crisp autumn days.

# What You 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:

01 - Heat 2 tbsp olive oil in a large pot over medium heat. Add chopped onion and sauté for 4–5 minutes until soft and translucent.
02 - Stir in minced garlic, cubed butternut squash, and diced apples. Cook for another 3 minutes to lightly soften.
03 - Add cinnamon, nutmeg, and ginger; stir thoroughly to coat the vegetables and fruit evenly with spices.
04 - Pour in vegetable broth and apple cider. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes until 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 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 chopped fresh parsley if desired.

# Expert tips:

01 -
  • Its naturally sweet without adding any sugar, thanks to the apples and squash doing all the work
  • The texture becomes impossibly silky, making it feel fancy enough for dinner guests but simple enough for Tuesday
  • Leftovers actually taste better the next day, giving you a quick lunch throughout the week
02 -
  • Roasting the squash cubes at 400°F for 20 minutes before adding them to the soup creates a deeper, almost caramelized flavor that is absolutely worth the extra step
  • Immersion blenders are safer and easier than transferring hot soup to a countertop blender, but if you do use a regular blender, never fill it more than halfway and remove the center cap to let steam escape
  • The soup thickens as it sits, so add 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 you waste less of the flesh
  • Let the soup cool slightly before blending, as extremely hot soup can explode out of blenders and make a mess of your kitchen
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