Butternut Squash and Apple Soup (Printable)

A smooth, warming blend of roasted squash and sweet apples with cinnamon and nutmeg.

# What You 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 - 1/2 tsp ground cinnamon
09 - 1/4 tsp ground nutmeg
10 - 1/4 tsp ground ginger
11 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

12 - Toasted pumpkin seeds
13 - Chopped fresh parsley

# Directions:

01 - Heat 2 tbsp olive oil in a large pot over medium heat. Add chopped onion and sauté for 4–5 minutes until soft and translucent.
02 - Stir in minced garlic, cubed butternut squash, and diced apples. Cook for another 3 minutes to lightly soften.
03 - Add cinnamon, nutmeg, and ginger; stir well to coat the vegetables and fruit evenly with the spices.
04 - Pour in vegetable broth and apple cider. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes until 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 completely smooth and creamy.
06 - Stir in heavy cream or coconut milk if using. Season with salt and pepper to taste. Adjust consistency with additional broth if needed.
07 - Gently reheat if necessary, then ladle into bowls. Garnish with toasted pumpkin seeds and chopped fresh parsley if desired.

# Expert Advice:

01 -
  • The natural sweetness from the apples balances the squash's earthiness without any added sugar
  • It comes together in under an hour but tastes like it simmered all day
02 -
  • Roasting the squash cubes at 400°F for 20 minutes before adding them to the pot creates an entirely deeper, more complex flavor
  • If using a countertop blender, never fill it more than halfway with hot soup—remove the center cap and cover with a kitchen towel to prevent steam explosions
03 -
  • Use a vegetable peeler instead of a knife for the squash—it's faster and wastes less flesh
  • Make a double batch and freeze half for those nights when cooking feels impossible
Go Back