Butternut Squash Apple Soup (Print Version)

Velvety sweet soup blending earthy squash with tart apples, ready in under an hour for cozy autumn evenings.

# Ingredient List:

→ 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)

# Steps:

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 evenly coat the vegetables and apples.
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.

# Helpful Hints:

01 -
  • It tastes like you fussed over it for hours when you actually made it in under an hour.
  • The flavors deepen and shift as it cools, becoming something slightly different each time you have a spoonful.
  • No cream required but tastes luxuriously smooth, which means it fits whatever dietary path you're on.
02 -
  • Don't skip the initial sauté of onion and garlic—it's the difference between soup and something that tastes like you dumped raw vegetables into broth.
  • If your immersion blender struggles, let the soup cool for a few minutes first; hot soup creates resistance, and you might end up with lumps and frustration.
03 -
  • Prep your squash the day before if time is tight—peeled and cubed butternut squash stores well in the refrigerator and makes weeknight cooking less frantic.
  • Use an immersion blender if you have one; it gives you finer control over texture and keeps your kitchen from turning into a steam room.
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