Butternut Squash Apple Soup

This Butternut Squash and Apple Soup is a velvety, sweet autumn-inspired dish that blends the earthy richness of butternut squash with the subtle tartness of apples. It is the perfect comfort food for cozy evenings or festive gatherings during the cooler months.

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Combining the hearty texture of butternut squash with the brightness of Granny Smith or Honeycrisp apples creates a soup that is both festive and wholesome. The aromatic blend of cinnamon and nutmeg adds a layer of warmth that defines autumn cooking.

Ingredients

• Vegetables & Fruit: 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed; 2 medium apples, peeled, cored, and chopped; 1 medium onion, diced; 2 cloves garlic, minced.
• Liquids: 4 cups vegetable broth (gluten-free if needed); 1/2 cup apple cider or apple juice.
• Seasonings & Oils: 2 tbsp olive oil; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 tsp salt; 1/4 tsp black pepper.
• Optional Garnishes: 1/4 cup heavy cream or coconut cream; toasted pumpkin seeds or fresh thyme.

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Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until translucent, about 3 minutes.

Step 2

Add the butternut squash and apples. Cook for another 5 minutes, stirring occasionally.

Step 3

Sprinkle in the cinnamon, nutmeg, salt, and pepper. Stir to coat the vegetables and apples evenly.

Step 4

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.

Step 5

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.

Step 6

Taste and adjust seasoning as needed.

Step 7

Ladle into bowls and garnish with a swirl of cream and a sprinkle of toasted pumpkin seeds or fresh thyme, if desired.

Zusatztipps für die Zubereitung

Using an immersion blender directly in the pot is the easiest way to achieve a velvety texture. Ensure the butternut squash and apples are completely tender before blending to avoid any lumps.

Varianten und Anpassungen

For a vegan version, simply use coconut cream as a garnish instead of heavy cream. If you prefer extra warmth, consider adding a pinch of cayenne pepper or fresh ginger during the sautéing step.

Serviervorschläge

Serve this vibrant orange soup hot with a side of crusty bread or a fresh green salad to balance the sweetness of the apples and squash.

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With 180 calories per serving and a blend of healthy fats and carbohydrates, this soup is as nutritious as it is delicious. Enjoy this quintessential taste of autumn.

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Frequently Asked Questions

→ Can I freeze this soup?

Yes, this soup freezes beautifully. Cool completely before transferring to airtight containers. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of broth if needed.

→ What apples work best?

Granny Smith provides tartness that balances the squash's sweetness, while Honeycrisp adds natural sweetness. Firm varieties hold their shape during cooking and blend smoothly.

→ How do I make it extra creamy?

Swirl in heavy cream or coconut cream just before serving. For a dairy-free option, blend in a quarter cup of coconut milk or add a peeled potato during simmering for natural creaminess.

→ Can I use frozen squash?

Frozen cubed butternut squash works well and saves prep time. No need to thaw first—add directly to the pot. Cooking time may vary slightly depending on the size of the pieces.

→ What can I substitute for apple cider?

White wine or additional vegetable broth work as alternatives. For a deeper flavor, try pear juice or leave it out entirely—the soup remains delicious with just broth.