Butternut Squash and Apple Soup (Printable Version)

Velvety blend of roasted squash and sweet apples with warming cinnamon, nutmeg, and ginger. Perfect for crisp autumn days.

# 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, gluten-free
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

→ Garnish

12 - Toasted pumpkin seeds
13 - Chopped fresh parsley

# How To Make It:

01 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add onion and sauté for 4 to 5 minutes until soft and translucent.
02 - Stir in garlic, butternut squash, and apples. Cook for 3 additional minutes.
03 - Add cinnamon, nutmeg, and ginger; stir thoroughly to coat vegetables and fruit in the spice blend.
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 soup in batches to a countertop blender.
06 - Stir in heavy cream or coconut milk. Season with salt and pepper to taste.
07 - Gently reheat if necessary, then ladle into bowls and garnish with pumpkin seeds and parsley.

# Expert Advice:

01 -
  • It tastes like fall in a bowl but comes together faster than you'd expect on a busy weeknight.
  • The natural sweetness means you skip the sugar entirely, so it feels like comfort food that actually nourishes you.
  • One pot, one blender, and about fifty minutes transforms the season's best produce into something restaurant-quality.
02 -
  • Don't skip peeling the squash before cubing—raw squash skin will never break down, no matter how long you simmer.
  • Taste before adding cream; sometimes the broth is saltier than expected, and you'll season differently knowing this upfront.
  • Immersion blenders work faster than you think—start on low or you'll splash yourself with hot soup, which I learned the hard way.
03 -
  • Make a double batch and freeze half—this soup reheats beautifully and tastes even better the next day when flavors have settled.
  • If your soup is thicker than you like after blending, thin it with more warm broth rather than pouring in cream; you'll keep the balance right.
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