Butternut Squash and Apple Soup (Printable)

Velvety autumn soup combining sweet butternut squash and apples with warming spices for a comforting bowl.

# What you'll 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
06 - 1/2 cup apple cider or unsweetened apple juice

→ Dairy

07 - 1/2 cup heavy cream or coconut milk

→ Spices & Seasoning

08 - 2 tablespoons olive oil
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon ground ginger
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - Toasted pumpkin seeds
14 - Chopped fresh parsley

# How to make it:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 4 to 5 minutes until softened and translucent.
02 - Stir in minced garlic, cubed butternut squash, and diced apples. Cook for 3 minutes, stirring occasionally.
03 - Add ground cinnamon, nutmeg, and ginger. Stir thoroughly to coat all vegetables and fruit evenly with the spice mixture.
04 - Pour in vegetable broth and apple cider. Bring to a boil over medium-high heat, then reduce heat to low and simmer uncovered for 25 to 30 minutes until squash and apples are very tender.
05 - Remove from heat. Using an immersion blender, purée until smooth and creamy. Alternatively, carefully transfer to a countertop blender in batches and blend until desired consistency is reached.
06 - Stir in heavy cream or coconut milk. Season with salt and freshly ground black pepper to taste.
07 - Gently reheat if necessary. Ladle into bowls and garnish with toasted pumpkin seeds and fresh parsley.

# Expert Suggestions:

01 -
  • It tastes like comfort in a bowl, but comes together in under an hour without fussing.
  • The natural sweetness of squash and apples means you're not loading it with sugar, just real flavor.
  • One pot, one blender, and you've got something that feels fancy enough to serve to people but easy enough to make on a Tuesday.
02 -
  • The soup will be thicker than you expect after blending, but it continues to thicken as it cools—if it becomes too thick, warm it gently on the stove and stir in a splash of broth.
  • Don't skip the step of sautéing the onions until they're truly soft; this is where the soup's depth comes from, not the cream.
  • If you're using an immersion blender, hold it vertically in the pot and work slowly to avoid splattering hot soup everywhere, which I learned the hard way.
03 -
  • Blend the soup in batches rather than all at once if using a countertop blender—it's safer and actually gives you better control over the final texture.
  • Make this soup a day ahead; the flavors deepen overnight and it reheats beautifully on the stove with just a gentle stir.
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