Butternut Squash and Apple Soup (Printable)

Sweet butternut squash meets tart apples in this creamy, cinnamon-spiced bowl of autumn comfort.

# What You’ll Need:

→ Vegetables & Fruit

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and chopped
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable broth (gluten-free if needed)
06 - 1/2 cup apple cider or apple juice

→ Seasonings & Oils

07 - 2 tablespoons olive oil
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon black pepper

→ Optional Garnishes

12 - 1/4 cup heavy cream or coconut cream
13 - Toasted pumpkin seeds or fresh thyme

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until translucent, about 3 minutes.
02 - Add the butternut squash and apples. Cook for another 5 minutes, stirring occasionally.
03 - Sprinkle in the cinnamon, nutmeg, salt, and pepper. Stir to coat the vegetables and apples evenly.
04 - 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.
05 - 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.
06 - Taste and adjust seasoning as needed.
07 - Ladle into bowls and garnish with a swirl of cream and a sprinkle of toasted pumpkin seeds or fresh thyme, if desired.

# Expert Tips:

01 -
  • It comes together in under an hour, and your kitchen smells incredible the whole time.
  • The combination of sweet apples and earthy squash is unexpectedly elegant, making it feel fancy enough for guests but easy enough for a Tuesday night.
  • It's naturally creamy without cream, so it works whether you're cooking plant-based or not.
02 -
  • Don't skip blending completely smooth—this soup's texture is part of its charm, and lumps make it feel unfinished even though it tastes good.
  • If your immersion blender starts sputtering or the soup seems thick, it's hot enough that you can add a splash more broth to loosen it up without losing flavor.
  • The soup thickens slightly as it cools, so when tasting for seasoning, remember it'll be slightly more concentrated tomorrow.
03 -
  • If you don't have an immersion blender, use a countertop blender, but let the soup cool slightly first and work in smaller batches—hot liquid can be unpredictable.
  • The quality of your vegetable broth genuinely matters here; a good one makes the difference between a nice soup and one that tastes like you actually spent the afternoon on it.
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