Butternut Squash and Apple Soup (Printable)

Velvety autumn soup combining sweet butternut squash with tart apples, cinnamon, and nutmeg for cozy comfort.

# What You’ll 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)
13 - Toasted pumpkin seeds or fresh thyme (optional)

# How to Prepare:

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 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 Suggestions:

01 -
  • It comes together in under an hour, which means you can go from craving soup to eating it before dinner time.
  • The flavor is naturally sweet without tasting like dessert, so it feels fancy enough for guests but casual enough for a Tuesday night.
  • One pot, one blender, minimal cleanup—basically a weeknight hero.
02 -
  • Don't skip peeling the butternut squash before cooking—raw squash is nearly impossible to peel, and cooking it whole makes blending messier and the skin harder to remove afterward.
  • If your blender sounds like it's struggling or the soup isn't getting smooth, let it cool for two minutes before blending; a cooler soup purées more easily and safely.
03 -
  • Invest in an immersion blender if you don't have one—it's a game-changer for soups and saves you from carefully transferring hot liquid between containers.
  • Taste the soup before adding salt—your broth might be saltier than you expect, and you can always add more but you can't take it out.
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