Butternut Squash and Apple Soup (Printer-Friendly)

A velvety blend of roasted butternut squash and sweet apples, seasoned with cinnamon and nutmeg for a warming autumn meal.

# 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

# Step-by-Step Guide:

01 - Heat olive oil in a large pot over medium heat. Add onion and sauté for 4 to 5 minutes until soft and translucent.
02 - Stir in garlic, butternut squash, and apples. Cook for 3 minutes, stirring occasionally.
03 - Add cinnamon, nutmeg, and ginger. Stir continuously to coat 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 to 30 minutes until squash and apples are very tender.
05 - Remove from heat. Using an immersion blender, purée soup until smooth and creamy. Alternatively, carefully work in batches with a countertop blender.
06 - Stir in heavy cream or coconut milk. Season with salt and pepper to taste.
07 - Gently reheat if necessary. Ladle into bowls and garnish with toasted pumpkin seeds and fresh parsley.

# Expert Tips:

01 -
  • It comes together in under an hour, which means you can have something restaurant-quality ready before dinner time.
  • The natural sweetness means you barely need any added sugar, making it feel wholesome and genuinely nourishing.
  • It's naturally vegetarian and gluten-free, so it works for almost any table without making anyone feel excluded.
02 -
  • If your blender is full, the hot soup can cause the lid to pop off with surprising force—always place a towel over it and blend in smaller batches rather than taking that risk.
  • Roasting the squash cubes at 400°F for 20 minutes before adding them deepens the flavor considerably and gives the soup a richer, more caramelized taste if you have the extra time.
03 -
  • If you're short on time but want maximum flavor, use roasted squash instead of raw—the caramelization adds richness that makes people think you fussed far more than you actually did.
  • Save the soup's cooking liquid before blending if you want to control the final consistency; you can always add more back in to thin it out, but you can't undo over-blending.
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