Butternut Squash and Apple Soup (Printable view)

Sweet and velvety autumn soup combining roasted butternut squash with tart apples, seasoned with warm cinnamon and nutmeg for ultimate comfort.

# What You Need:

→ 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
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
13 - Toasted pumpkin seeds or fresh thyme

# How To Make:

01 - Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent, approximately 3 minutes.
02 - Add the cubed butternut squash and chopped apples to the pot. Cook for an additional 5 minutes, stirring occasionally to ensure even distribution.
03 - Sprinkle the ground cinnamon, ground nutmeg, salt, and black pepper over the vegetables and apples. Stir thoroughly to coat everything evenly.
04 - Pour in the vegetable broth and apple cider. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 25 to 30 minutes until the squash and apples are very tender.
05 - Remove the pot from heat. Carefully blend the soup using an immersion blender directly in the pot, or transfer in batches to a countertop blender. Purée until smooth and creamy.
06 - Taste the soup and adjust the seasoning as needed, adding additional salt or spices to preference.
07 - Ladle the soup into bowls. Garnish with a swirl of cream and a sprinkle of toasted pumpkin seeds or fresh thyme if desired.

# Expert Advice:

01 -
  • It tastes fancy and restaurant-quality, but honestly takes less time than ordering takeout.
  • The natural sweetness from apples and squash means you're not adding sugar, just pure autumn flavors.
02 -
  • Don't skip the initial sauté of onion and garlic—it builds a savory backbone that prevents the soup from tasting cloying despite all the natural sweetness.
  • If your immersion blender seems weak, be patient; letting the soup cool slightly makes blending easier and gives you better results than fighting a hot pot.
03 -
  • Make this soup the day before serving—the flavors meld overnight and taste even better reheated gently on the stovetop.
  • If the soup separates slightly when reheating, add a splash of broth or milk and whisk gently to bring it back together perfectly.
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