Butternut Squash and Apple Soup (Printer-Friendly)

Sweet squash and apples blend into a velvety, warming autumn bowl with gentle spices.

# What You'll Need:

→ Vegetables & Fruit

01 - 1 medium butternut squash (about 2 pounds), 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 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon ground ginger
11 - Salt and freshly ground black pepper to taste
12 - 2 tablespoons olive oil

→ 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.
03 - Add cinnamon, nutmeg, and ginger. Stir continuously to coat vegetables and fruit evenly with spices.
04 - Pour in vegetable broth and apple cider. Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes until squash and apples are very tender.
05 - Remove from heat. Using an immersion blender, purée soup until smooth and creamy. Alternatively, carefully transfer soup in batches to a countertop blender.
06 - Stir in heavy cream or coconut milk. Season with salt and pepper to taste.
07 - Gently reheat if necessary. Ladle into bowls and garnish with toasted pumpkin seeds and fresh parsley.

# Expert Suggestions:

01 -
  • The soup tastes luxurious and restaurant-quality, but comes together in under an hour with minimal fuss.
  • It's naturally sweet without being dessert-like, hitting that perfect balance that somehow feels like comfort in a bowl.
  • Works beautifully for meal prep, tastes even better the next day, and freezes like a dream.
02 -
  • Don't skip the spice-toasting step—those few seconds in the oil make an enormous difference between soup that tastes bright and one that tastes flat and one-dimensional.
  • If your blender is nervous about hot soup (and honestly, mine is), let it cool for a few minutes first, or you'll end up with a mess that isn't worth cleaning up.
03 -
  • If your soup ends up thicker than you'd like, thin it with more broth, apple cider, or even a splash of water—it's easier to add liquid than to take it away.
  • An immersion blender is genuinely worth owning if you make soup often; it cuts cleanup time in half and feels oddly satisfying to use.
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