Butternut Squash and Apple Soup (Printable version)

A smooth, warming blend of roasted squash and sweet apples with cinnamon and nutmeg.

# Ingredient List:

→ 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 Steps:

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

# Expert Advice:

01 -
  • The natural sweetness from apples balances the earthy squash without any added sugar
  • It comes together in under an hour but tastes like it simmered all day
  • The spice blend creates that cozy autumn feeling in every single spoonful
02 -
  • Roasting the squash cubes at 400 degrees for 20 minutes before adding them creates an incredibly deep, caramelized flavor
  • The soup thickens as it cools, so add a splash more broth if reheating the next day
  • An immersion blender saves so much time and keeps your countertops cleaner than transferring hot soup to a blender
03 -
  • Use coconut milk instead of cream for a completely vegan version that still tastes incredibly rich
  • If your immersion blender struggles, blend in smaller batches for a smoother result
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