Butternut Squash and Apple Soup (Printable)

A creamy, warming bowl blending roasted squash and sweet apples with cinnamon and nutmeg.

# 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
06 - 1/2 cup apple cider or unsweetened apple juice

→ Dairy

07 - 1/2 cup heavy cream or coconut milk

→ 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

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 chopped onion and sauté for 4 to 5 minutes until softened and translucent.
02 - Stir in minced garlic, cubed butternut squash, and diced apples. Cook for 3 minutes.
03 - Add ground cinnamon, ground nutmeg, and ground ginger. Stir thoroughly to coat all vegetables and fruit with the spices.
04 - Pour in the vegetable broth and apple cider. Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes until the squash and apples are very tender.
05 - Remove from heat. Using an immersion blender, purée the soup until smooth and creamy. Alternatively, carefully blend in batches using a countertop blender.
06 - Stir in the heavy cream or coconut milk if using. Season with salt and black pepper to taste.
07 - Gently reheat if necessary. Ladle into bowls and garnish with toasted pumpkin seeds and fresh parsley as desired.

# Expert Suggestions:

01 -
  • It comes together in under an hour and tastes like you fussed over it all afternoon.
  • The natural sweetness means you barely need any added sugar, just apples and butternut squash doing their thing.
  • One pot, one blender, and you've got four servings of something that tastes fancy enough for guests but easy enough for a quiet Tuesday night.
02 -
  • Don't skip blending completely smooth—lumpy butternut squash soup feels unfinished, but a velvety texture makes it feel restaurant-quality and intentional.
  • Taste before you add cream; sometimes the broth and cider are salty enough on their own, and adding cream at the end changes the seasoning balance.
  • If your soup breaks or looks separated after blending, just whisk it gently over low heat until it comes back together—this rarely happens, but if it does, don't panic.
03 -
  • Make this on a weekend when you have time to enjoy the cooking process—the smell alone is worth it, and you'll have leftovers all week.
  • If your immersion blender is struggling, let the soup cool for a few minutes before blending so the steam isn't fighting you.
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