Butternut Squash and Apple Soup (Print version)

A smooth, warming blend of roasted butternut squash and tart apples, spiced with cinnamon and nutmeg.

# What you’ll need:

→ 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 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 (optional, for swirling)
13 - Toasted pumpkin seeds or fresh thyme (optional)

# Steps:

01 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until translucent, about 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 the 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.

# Cooking tips:

01 -
  • The velvety texture hits that perfect balance between hearty and elegant, making it feel like comfort food that somehow also belongs at a dinner party.
  • The natural sweetness from the apples eliminates the need for added sugars, which I discovered after accidentally grabbing tart Granny Smiths during a distracted grocery run.
02 -
  • The soup will thicken considerably as it cools, so dont worry if it seems slightly thin right after blending.
  • Letting the soup rest for about 10 minutes after blending allows the flavors to marry in a way that transforms it from good to exceptional.
03 -
  • If your immersion blender isnt powerful enough to achieve that silky texture, transfer small batches to a high-speed blender, filling it only halfway and venting the lid to prevent pressure buildup.
  • For the most complex flavor, roast the butternut squash cubes and apple pieces in the oven before adding them to the soup pot, which caramelizes their natural sugars.
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