Butternut Squash Apple Soup (Printable)

Velvety autumn soup blending sweet squash and apples with warming cinnamon, nutmeg, and ginger.

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

→ Dairy

07 - 1/2 cup heavy cream or coconut milk (for vegan option)

→ 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

# How-To Steps:

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

# Expert Tips:

01 -
  • It tastes like autumn in a bowl without any of the fussy techniques that usually come with fancy soups.
  • The natural sweetness means you're not adding sugar, just letting the ingredients do the work themselves.
  • Ready in under an hour from start to finish, which makes it perfect for a weeknight dinner that still feels special.
02 -
  • Don't skip tasting and adjusting the seasoning at the end—the blend of sweet and spice can surprise you, and a little more salt often makes everything taste more like itself.
  • If your immersion blender has been sitting in a drawer for two years, make sure it actually works before you're halfway through; a dead one won't ruin dinner but it will make you frustrated.
03 -
  • If your soup seems too thick after blending, don't panic—just add a splash more broth and stir; it's easier to thin than to thicken, and you can always add more cream at the end if you want richness back.
  • Invest in a really good immersion blender if you find yourself making soup often; it changes everything about how smoothly the process goes and how the final texture turns out.
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