Butternut Squash and Apple Soup (Printable Version)

Creamy autumn soup with roasted butternut squash, sweet apples, and warming spices.

# What You'll Need:

→ 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 - 2 tablespoons olive oil
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon ground ginger
12 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

13 - Toasted pumpkin seeds
14 - Chopped fresh parsley

# How To Make It:

01 - In a large pot, heat 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 -
  • Nutrient-Dense: Packed with fiber and vitamins from fresh squash and apples.
  • Diet-Friendly: Naturally vegetarian and easily adaptable for vegan or gluten-free diets.
  • One-Pot Simplicity: Easy to prepare and even easier to clean up, making it ideal for busy weeknights.
02 -
  • Blending Safety: If using a countertop blender, never fill it more than halfway with hot liquid and always hold the lid down with a kitchen towel to allow steam to escape safely.
  • Storage: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Allergen Check: Always verify that your vegetable broth and any milk alternatives are certified gluten-free if you are cooking for someone with sensitivities.
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