Butternut Squash Apple Soup (View Print Version)

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

# What You'll Need:

→ Vegetables & Fruit

01 - 1 medium butternut squash (about 2 pounds), 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
06 - 1/2 cup apple cider or apple juice

→ Seasonings & Oils

07 - 2 tablespoons olive oil
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon black pepper

→ Optional Garnishes

12 - 1/4 cup heavy cream or coconut cream for swirling
13 - Toasted pumpkin seeds or fresh thyme

# Method:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until translucent, approximately 3 minutes.
02 - Add cubed butternut squash and chopped apples to the pot. Cook for another 5 minutes, stirring occasionally.
03 - Sprinkle in ground cinnamon, ground nutmeg, salt, and black pepper. Stir to coat all vegetables and apples evenly.
04 - Pour in 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 the soup and adjust seasoning as needed with additional salt and pepper.
07 - Ladle into bowls and garnish with a swirl of cream and a sprinkle of toasted pumpkin seeds or fresh thyme if desired.

# Expert Advice:

01 -
  • The sweetness of butternut squash and apples creates this perfect balance where neither one overshadows the other.
  • It comes together in under an hour, which means weeknight dinners feel fancy without the fuss.
  • One pot, minimal cleanup, and the house smells incredible while it simmers.
02 -
  • Don't skip the step of letting the spices toast in the pot—it's the difference between a good soup and one that tastes like autumn itself.
  • If you're using an immersion blender, let the soup cool for just a minute first so hot liquid doesn't splash, and always blend in the direction away from you for safety.
03 -
  • If your soup feels too thick after blending, thin it gradually with a bit more broth rather than all at once—it's easier to add than to remove.
  • The real secret is using good apple cider or fresh-pressed juice instead of the shelf-stable kind; it makes an actual difference you can taste.
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