Butternut Squash and Apple Soup

Savor the essence of autumn with this velvety Butternut Squash and Apple Soup. This recipe creates a comforting blend of earthy richness and subtle tartness, resulting in a smooth, golden bowl of warmth. It is the perfect starter for festive gatherings or a simple, cozy dinner on a crisp evening.

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The combination of fresh butternut squash and crisp apples is enhanced by warm notes of cinnamon and nutmeg, making every spoonful feel like a celebration of the season.

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (gluten-free if needed)
• 1/2 cup apple cider or apple juice
• 2 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper
• 1/4 cup heavy cream or coconut cream (optional, for swirling)
• Toasted pumpkin seeds or fresh thyme (optional)

Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until translucent, about 3 minutes.

Step 2

Add the butternut squash and apples. Cook for another 5 minutes, stirring occasionally.

Step 3

Sprinkle in the cinnamon, nutmeg, salt, and pepper. Stir to coat the vegetables and apples evenly.

Step 4

Pour in the vegetable broth and apple cider. Bring to a boil, then reduce heat, cover, and simmer for 25–30 minutes until squash and apples are very tender.

Step 5

Remove from heat. Carefully blend the soup using an immersion blender directly in the pot, or transfer in batches to a blender. Purée until smooth and creamy.

Step 6

Taste and adjust seasoning as needed.

Step 7

Ladle into bowls and garnish with a swirl of cream and a sprinkle of toasted pumpkin seeds or fresh thyme, if desired.

Zusatztipps für die Zubereitung

Ensure the squash cubes are uniform in size to help them cook evenly. Using an immersion blender makes clean-up much easier, but if using a countertop blender, be sure to let the steam escape slightly to avoid pressure buildup.

Varianten und Anpassungen

For a completely vegan version, use coconut cream for the final swirl. If you enjoy a bit of spice, add a pinch of cayenne pepper or a teaspoon of freshly grated ginger during the sautéing process to provide extra warmth.

Serviervorschläge

Serve this soup alongside a slice of crusty artisan bread or a light green salad. It also pairs wonderfully with toasted sourdough croutons for added texture.

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Whether you are serving this for a holiday dinner or enjoying a quiet night in, this Butternut Squash and Apple Soup brings the best flavors of the harvest season straight to your table.

Recipe Questions & Answers

→ Can I use a different type of squash?

Yes, you can substitute with kabocha squash, acorn squash, or even sweet potatoes. The flavor will vary slightly, but the creamy texture will remain similar.

→ What type of apples work best?

Granny Smith apples add tartness while Honeycrisp or Gala provide sweetness. A combination of tart and sweet apples creates the most balanced flavor profile.

→ How do I make this soup vegan?

Simply use coconut cream instead of heavy cream for garnishing. The rest of the ingredients are already plant-based when using vegetable broth.

→ Can I make this soup ahead of time?

Absolutely. This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months. Reheat gently on the stovetop, adding broth if needed to adjust consistency.

→ How can I make the soup thicker or thinner?

For a thicker consistency, use less broth or add a peeled potato during cooking. To thin it out, simply add more vegetable broth or apple cider until you reach your desired consistency.

→ What can I serve with this soup?

Crusty bread, sourdough toast, or warm dinner rolls complement this soup beautifully. A fresh green salad with apple slices and walnuts makes an excellent side dish.