Butternut Squash and Apple Soup

As the air turns crisp and the leaves begin their colorful transformation, there is nothing more inviting than a bowl of Butternut Squash and Apple Soup. This recipe is the essence of autumn in a bowl, combining the earthy, nutty flavor of roasted squash with the bright, natural sweetness of Gala or Fuji apples. It is a velvety smooth dish that warms you from the inside out, making it the perfect comforting meal for chilly evenings.

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The secret to this soup's complex flavor profile lies in the delicate balance of warming spices. Cinnamon, nutmeg, and ginger work together to enhance the natural sugars of the produce, while a splash of apple cider adds a bright acidity that lifts the entire dish. Whether served as an elegant appetizer or a hearty main course, this soup is sure to become a seasonal favorite in your kitchen.

Ingredients

• Vegetables & Fruit: 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed; 2 medium apples (such as Gala or Fuji), peeled, cored, and diced; 1 medium yellow onion, chopped; 2 cloves garlic, minced.
• Liquids: 4 cups vegetable broth (gluten-free if needed); 1/2 cup apple cider or unsweetened apple juice.
• Dairy (optional): 1/2 cup heavy cream or coconut milk (for vegan option).
• Spices & Seasoning: 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground ginger; Salt and freshly ground black pepper, to taste.
• Garnish (optional): Toasted pumpkin seeds; Chopped fresh parsley.

Instructions

Step 1

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.

Step 2

Stir in garlic, butternut squash, and apples. Cook for another 3 minutes.

Step 3

Add cinnamon, nutmeg, and ginger; stir to coat the vegetables and fruit in the spices.

Step 4

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.

Step 5

Remove from heat. Using an immersion blender (or carefully in batches with a countertop blender), purée the soup until smooth and creamy.

Step 6

Stir in the cream or coconut milk, if using. Season with salt and pepper to taste.

Step 7

Gently reheat if necessary, then ladle into bowls and garnish with pumpkin seeds and parsley, if desired.

Zusatztipps für die Zubereitung

For an extra layer of depth and a hint of caramelization, try roasting the cubed butternut squash at 400°F (200°C) for about 20 minutes before adding it to the pot. This brings out a smoky sweetness that complements the apples beautifully. When blending, if you find the consistency too thick, simply add a small amount of extra vegetable broth until your desired texture is achieved.

Varianten und Anpassungen

This recipe is highly versatile. To make it completely vegan, use full-fat coconut milk instead of heavy cream, which adds a lovely tropical richness. If you enjoy a bit of contrast to the sweetness, add a pinch of cayenne pepper during the spice step for a subtle, warming heat. You can also experiment with different apple varieties; Granny Smith apples will provide a tarter, more acidic finish.

Serviervorschläge

Ladle the soup into warm bowls and top with toasted pumpkin seeds for a satisfying crunch. A sprinkle of fresh parsley adds a pop of color and freshness. This soup pairs excellently with a side of crusty artisan bread for dipping or a light green salad tossed in a simple vinaigrette to balance the richness of the squash.

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Whether you're hosting a festive autumn gathering or simply looking for a quiet, nourishing meal at home, this Butternut Squash and Apple Soup is a delightful celebration of the season's best flavors. Enjoy the comforting aroma as it simmers on your stove and the velvety texture of every spoonful.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors meld. Store in the refrigerator for up to 4 days and reheat gently on the stove.

→ What apples work best in this soup?

Sweet varieties like Gala, Fuji, or Honeycrisp complement the squash beautifully. Avoid tart apples like Granny Smith as they can make the soup too sharp.

→ Is roasting the squash necessary?

Not required but highly recommended. Roasting at 400°F for 20 minutes deepens the flavor and adds caramelized notes that enhance the overall richness.

→ Can I freeze this soup?

Yes, freeze for up to 3 months. Skip the cream when freezing and add it after reheating for the best texture.

→ How can I make this soup vegan?

Simply replace heavy cream with full-fat coconut milk. Use vegetable broth and ensure your cider is vegan-friendly. The result is equally creamy and delicious.