Butternut Squash and Apple Soup (Print Version)

A smooth, warming blend of roasted squash and sweet apples with aromatic cinnamon and nutmeg.

# Components:

→ 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 (optional)

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

→ Spices & Seasoning

08 - 1/2 tsp ground cinnamon
09 - 1/4 tsp ground nutmeg
10 - 1/4 tsp ground ginger
11 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

12 - Toasted pumpkin seeds
13 - Chopped fresh parsley

# Method:

01 - In a large pot, heat 2 tbsp olive oil over medium heat. Add the onion and sauté for 4–5 minutes until soft and translucent.
02 - Stir in garlic, butternut squash, and apples. Cook for another 3 minutes.
03 - Add cinnamon, nutmeg, and ginger; stir to coat the vegetables and fruit in the spices.
04 - Pour in the vegetable broth and apple cider. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, or until the squash and apples are very tender.
05 - Remove from heat. Using an immersion blender (or carefully in batches with a countertop blender), purée the soup until smooth and creamy.
06 - Stir in the cream or coconut milk, if using. Season with salt and pepper to taste.
07 - Gently reheat if necessary, then ladle into bowls and garnish with pumpkin seeds and parsley, if desired.

# Expert Advice:

01 -
  • The natural sweetness from the apples means you dont need added sugar
  • One pot, minimal chopping, and your whole house smells incredible
  • Freezes beautifully so you can keep autumn in your freezer all winter
02 -
  • Roasting the squash cubes at 400°F for 20 minutes before adding them adds a caramelized depth you cant get from simmering alone
  • If the soup tastes flat, its almost certainly missing salt not more spices or sweetener
  • Coconut milk creates a slightly thinner soup than cream but adds a lovely tropical note that complements the ginger
03 -
  • Taste your apples before adding them if theyre very tart, you might want a sweeter variety
  • A squeeze of fresh lemon juice right before serving brightens all the flavors and prevents the cream from making it taste heavy
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