Butternut Squash and Apple Soup (Print Version)

Velvety autumn soup combining sweet butternut squash with tart apples, spiced with cinnamon and nutmeg.

# Ingredients List:

→ Vegetables & Fruit

01 - 1 medium butternut squash (about 2 pounds), 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 if needed
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 for swirling, optional
13 - Toasted pumpkin seeds or fresh thyme, optional

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sauté until translucent, approximately 3 minutes.
02 - Add the cubed butternut squash and chopped apples to the pot. Cook for another 5 minutes, stirring occasionally.
03 - Sprinkle in the ground cinnamon, ground nutmeg, salt, and black pepper. Stir to coat the vegetables and apples evenly.
04 - Pour in the 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. Carefully blend the soup using an immersion blender directly in the pot, or transfer in batches to a blender. Purée until smooth and creamy.
06 - Taste and adjust seasoning as needed.
07 - Ladle into bowls and garnish with a swirl of cream and a sprinkle of toasted pumpkin seeds or fresh thyme, if desired.

# Expert Tips:

01 -
  • It tastes like comfort in a bowl but comes together faster than you'd think, making weeknight dinners feel less like a chore.
  • The sweetness of squash and apple plays beautifully with warming spices, so it works equally well for a quiet evening or impressing guests at dinner.
  • One pot, one blender, minimal cleanup—the kind of recipe that rewards you with barely any dishes.
02 -
  • The first time I made this, I tried to use a blender that was too small and ended up with hot soup all over the stovetop—work in batches or stick with an immersion blender, and let the soup cool slightly before blending to avoid steam burns.
  • I once skipped the apple cider because I didn't have it, and the soup tasted flat and one-dimensional; that brightness matters more than it seems, so don't substitute it with water.
03 -
  • Peel and cube your squash over a large bowl to catch any juice, then add that juice to the pot—it contains flavor and starch you don't want to waste.
  • Toast your pumpkin seeds in a dry skillet for a few minutes before garnishing so they become crispy and nutty, turning the final bowl into something textured and memorable instead of just smooth.
Go Back