Butternut Squash and Apple Soup (Printer-friendly)

Velvety autumn soup blending butternut squash with apples, cinnamon, and nutmeg. Vegetarian and gluten-free.

# What You'll Need:

→ Vegetables & Fruit

01 - 1 medium butternut squash (about 2 lbs), 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

→ Seasonings & Oils

07 - 2 tablespoons olive oil
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/2 teaspoon salt
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 Steps:

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. Using an immersion blender directly in the pot or transferring in batches to a countertop blender, purée until smooth and creamy.
06 - Taste the soup and adjust seasoning as needed with additional salt and pepper.
07 - Ladle into bowls and garnish with a swirl of cream and a sprinkle of toasted pumpkin seeds or fresh thyme if desired.

# Expert Hints:

01 -
  • It tastes like autumn in a bowl without requiring any fancy techniques or ingredients you won't use again.
  • The apples add just enough tartness that the soup feels balanced and interesting instead of cloyingly sweet.
  • You can have it ready in under an hour, and it freezes beautifully if you want to make a double batch.
02 -
  • Don't skip peeling the squash before cooking, even though it feels tedious—it changes the texture and prevents your soup from tasting slightly gritty.
  • An immersion blender saves you from having to transfer hot soup between containers and risking spills or burns, so grab one if this is going to become a regular recipe.
  • The soup will thicken as it cools, so if you're making it ahead, you might need to add a splash of broth or water when you reheat it.
03 -
  • If you're using store-bought butternut squash that's already cubed, you're saving yourself 10 minutes of chopping and there's absolutely no shame in that trade-off.
  • Make the soup a day ahead and reheat it gently—the flavors deepen overnight and it's one less thing to worry about when guests are arriving.
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