Butternut Squash and Apple Soup

There's something about September that makes me crave this soup—not because of the calendar, but because that's when my neighbor's garden overflows and she starts leaving bags of apples on the porch. One afternoon, I had butternut squash from the farmer's market and those apples, and I wondered what would happen if I combined them in a pot with cream and spices. Twenty minutes of simmering later, my kitchen smelled like autumn had decided to move in permanently.

I made this for a potluck on a gray October evening when everyone was tired and conversations kept trailing off. Someone took a spoonful, closed their eyes, and suddenly the whole table went quiet in that good way. By the end of the night, three people asked for the recipe, and I realized this wasn't just comfort food—it was the kind of simple thing that makes people feel cared for.

Ingredients

• Butternut squash (1 medium, about 2 lbs): The backbone of this soup—its natural sweetness is why we don't need much sugar, and the texture becomes silky when blended.
• Apples (2 medium, Gala or Fuji work best): They add brightness and prevent the soup from tasting one-dimensional; sweeter varieties work better than tart ones.
• Yellow onion (1 medium): The aromatic foundation that gets soft and sweet as it cooks, building depth from the first few minutes.
• Garlic (2 cloves): Just enough to whisper in the background without taking over the show.
• Vegetable broth (4 cups): Use something good here—it becomes the body of the soup, so a flavorful broth makes all the difference.
• Apple cider or apple juice (1/2 cup): This adds a subtle tartness that balances the sweetness and keeps things from feeling cloying.
• Heavy cream or coconut milk (1/2 cup): Optional, but it transforms the soup from nice to luxurious; coconut milk makes it naturally vegan and adds its own gentle richness.
• Ground cinnamon (1/2 tsp): The spice that says autumn—use good quality cinnamon because you'll taste the difference.
• Ground nutmeg (1/4 tsp): A little goes a long way; it adds warmth without announcing itself.
• Ground ginger (1/4 tsp): This keeps the soup from being too sweet and gives it a subtle lift.
• Salt and black pepper: Season boldly at the end—soup needs more seasoning than you'd think.
• Toasted pumpkin seeds and parsley (for garnish): The seeds add a satisfying crunch and visual appeal that makes people actually excited to eat it.

Instructions

Start with the base:

Heat olive oil in a large pot over medium heat and add the chopped onion. Watch it slowly turn soft and translucent—this takes about 4 to 5 minutes and you'll know it's ready when the kitchen starts smelling sweet and savory at the same time.

Add the squash and apples:

Stir in the minced garlic, squash cubes, and diced apples, cooking for another 3 minutes. The apples will start to soften at the edges, and everything begins to smell like it belongs together.

Toast the spices:

Add the cinnamon, nutmeg, and ginger, stirring everything for about a minute so the spices bloom and coat all the vegetables. You'll notice the aroma shift—warmer, more complex, more like comfort.

Simmer until tender:

Pour in the vegetable broth and apple cider, bring it to a boil, then lower the heat and let it simmer uncovered for 25 to 30 minutes. The squash and apples should be completely tender when pierced with a fork, almost falling apart.

Blend until smooth:

Remove from heat and use an immersion blender to purée everything into a smooth, velvety consistency. If you're using a countertop blender, work in careful batches so you don't splash hot liquid everywhere—a trick I learned the hard way.

Finish with cream:

Stir in the heavy cream or coconut milk if you're using it, and season generously with salt and pepper. Taste as you go—the flavors should be balanced between sweet, spiced, and savory.

Serve warm:

Gently reheat if needed, then ladle into bowls and top with toasted pumpkin seeds and fresh parsley for a final touch that makes it look as good as it tastes.

Save to Pinterest

I once served this to someone who said they didn't like butternut squash, and they had two bowls without realizing what they were eating. When I finally told them, they laughed and asked why no one had thought to make squash taste like this before.

A Shortcut That Works

If you're short on time but still want to roast the squash for deeper flavor, cut it into chunks, toss with a little oil, and roast at 400°F for about 20 minutes while your onion is sautéing. The roasted squash brings a slightly caramelized richness that makes the soup taste like it's been a long project, even though it hasn't.

Flavor Variations to Try

This soup is forgiving and flexible—I've added a pinch of cayenne pepper when I wanted something with a hint of heat, and it changes everything without being aggressive. Some people stir in a splash of maple syrup at the end, and others float a crispy sage leaf on top for an earthy note.

Serving Suggestions and Storage

Serve this with crusty bread so you can soak up every spoonful, or alongside a sharp green salad to cut through the richness. The soup keeps beautifully in the refrigerator for up to 4 days and freezes even better—just leave out the cream until you're reheating, then stir it in at the end.

• Leftovers actually taste better the next day when the spices have had time to settle and deepen.
• You can freeze it in portions so you always have comfort in the freezer when you need it.
• Reheat gently on the stovetop rather than the microwave to keep the texture smooth and velvety.

Save to Pinterest

This soup has become my go-to when I want to feed people something that feels special without stress. There's real magic in how a few simple autumn ingredients can turn into something warm and nourishing that tastes like home.

Recipe Q&A

→ Can I make this soup ahead of time?

Yes, this soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, adding a splash of broth if needed to thin.

→ What type of apples work best?

Sweet apples like Gala, Fuji, or Honeycrisp work wonderfully as they balance the earthy squash. Avoid tart varieties like Granny Smith which can make the soup too sharp.

→ Can I freeze this soup?

Absolutely. Let cool completely, then freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently. If using cream, add it after reheating for best texture.

→ Do I have to roast the squash first?

No, the method provided cooks everything directly in the pot. However, roasting the squash cubes at 400°F for 20 minutes beforehand adds lovely caramelized notes and deeper flavor.

→ How can I make this soup vegan?

Simply replace the heavy cream with full-fat coconut milk. Ensure your vegetable broth is certified vegan. The coconut milk adds a subtle tropical sweetness that complements the spices beautifully.

→ What can I serve with this soup?

Crusty bread or baguette slices are perfect for dipping. A simple green salad with vinaigrette balances the richness. For a heartier meal, pair with a grilled cheese sandwich or roasted vegetables.