Butternut Squash and Apple Soup (Print version)

Velvety soup combining sweet butternut squash and fresh apples with warm cinnamon, nutmeg, and ginger for a comforting autumn meal.

# What You 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
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

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 4 to 5 minutes until soft and translucent.
02 - Stir in minced garlic, cubed butternut squash, and diced apples. Cook for 3 minutes to combine.
03 - Add ground cinnamon, ground nutmeg, and ground ginger. Stir continuously to coat all vegetables and fruit evenly with the 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 the soup until smooth and creamy. Alternatively, carefully transfer in batches to a countertop blender.
06 - Stir in heavy cream or coconut milk. Season with salt and black pepper to taste.
07 - Gently reheat if necessary. Ladle into bowls and garnish with toasted pumpkin seeds and fresh parsley.

# Expert Tips:

01 -
  • It tastes like you've been stirring it all day, but you'll have it ready before dinner time.
  • The way the squash and apples meld together feels almost like they were always meant to be soup.
  • One bowl somehow feels both indulgent and wholesome at the same time.
02 -
  • Don't skip pureeing—a blender isn't just for texture, it's what transforms chunks of vegetables into something that feels luxurious and complete.
  • The immersion blender is your friend here; it's faster than batches and one less thing to clean up when you're hungry.
03 -
  • If your soup breaks when you add the cream (it shouldn't, but just in case), whisk in a splash of cold broth slowly while stirring—it usually comes back together.
  • Taste the soup before adding salt; the broth might already be seasoned, and you can always add more but you can't take it out.
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