Butternut Squash Apple Soup (Printable)

Rich, velvety soup blending earthy squash with sweet apples for cozy autumn dining.

# 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 if needed)
06 - 1/2 cup apple cider or apple juice

→ Seasonings & Oils

07 - 2 tbsp olive oil
08 - 1/2 tsp ground cinnamon
09 - 1/4 tsp ground nutmeg
10 - 1/2 tsp salt, or to taste
11 - 1/4 tsp black pepper

→ Optional Garnishes

12 - 1/4 cup heavy cream or coconut cream (optional, for swirling)
13 - Toasted pumpkin seeds or fresh thyme (optional)

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sauté until translucent, about 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 25–30 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 Advice:

01 -
  • The velvety texture feels like wrapping yourself in a cozy sweater, but it comes together with surprisingly little effort on your part.
  • The flavors develop beautifully as leftovers, making this your secret weapon for stress-free lunches throughout a busy week.
02 -
  • If your squash seems impossible to cut, poke holes in it and microwave for 2-3 minutes first - a trick I learned after nearly losing a finger to an especially stubborn gourd.
  • Letting the soup sit overnight in the refrigerator magically intensifies all the flavors, making it even better the second day.
03 -
  • Roasting the squash and apples in the oven before adding them to the soup pot adds a caramelized dimension that takes this soup to an entirely new level of deliciousness.
  • If you find yourself with an overly thick soup, use warm broth rather than water to thin it - this maintains the flavor intensity rather than diluting it.
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