Butternut Squash and Apple Soup (Printable Version)

A smooth, warming blend of roasted butternut squash and sweet apples, spiced with cinnamon and nutmeg for ultimate 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 Gala or Fuji, peeled, cored, and diced
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable broth, gluten-free
06 - 1/2 cup apple cider or unsweetened apple juice

→ Dairy

07 - 1/2 cup heavy cream or coconut milk

→ Spices & Seasoning

08 - 2 tablespoons olive oil
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon ground ginger
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - Toasted pumpkin seeds
14 - Chopped fresh parsley

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 4 to 5 minutes until softened and translucent.
02 - Stir in minced garlic, butternut squash cubes, and diced apples. Cook for 3 minutes, stirring occasionally.
03 - Add ground cinnamon, nutmeg, and ginger. Stir continuously for 1 minute to bloom the spices and coat the vegetables and fruit evenly.
04 - Pour in vegetable broth and apple cider. Bring to a boil over high heat, then reduce heat to low and simmer uncovered for 25 to 30 minutes until squash and apples are very tender and easily pierced with a fork.
05 - Remove pot from heat. Using an immersion blender, purée the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth.
06 - Stir in heavy cream or coconut milk. Season with salt and pepper to taste. Gently reheat over low heat if necessary, stirring occasionally.
07 - Ladle soup into bowls and garnish with toasted pumpkin seeds and fresh parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under an hour, which means weeknight dinner suddenly feels fancy.
  • The natural sweetness means you're not fighting the vegetables, just letting them sing.
  • One pot, one immersion blender, and you've got four generous bowls of something that tastes like you've been cooking all day.
02 -
  • Don't skip the step where you soften the onion first—it's the foundation that keeps everything from tasting sharp.
  • The immersion blender is worth its cabinet space for this soup; a countertop blender works but takes more time and caution with hot liquid.
  • This soup tastes even better the next day because the flavors have time to settle and deepen, so don't hesitate to make it ahead.
03 -
  • If your soup seems too thick after blending, warm broth added a little at a time gives you precise control over the texture.
  • Save the roasted pumpkin seeds in a small jar—they're perfect for sprinkling onto other soups and salads all season long.
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