Winter Squash Apple Soup

One gray November afternoon, I opened my fridge to find a lonely butternut squash and a bag of apples that were starting to soften. Instead of letting them go to waste, I threw them into a pot with some broth and spices, not expecting much. What came out was this velvety, golden soup that tasted like autumn in a bowl. I've been making it ever since, tweaking it just slightly each time until it became exactly what I reach for when the temperature drops.

I made this soup for a small dinner party last fall, and my friend who claims she doesn't like squash had two bowls. She kept asking what I put in it to make it so creamy, convinced there was heavy cream or butter hiding in there. When I told her it was just blended vegetables and broth, she didn't believe me until I walked her through the recipe the next day. That's the magic of a good puree: it tricks you into thinking it's indulgent when it's actually just vegetables being their best selves.

Ingredients

• Butternut squash: The star of the show, bringing natural sweetness and body that makes the soup silky without any cream.
• Apples: Granny Smith adds tartness that balances the squash, while Honeycrisp leans sweeter; use what you have or mix both.
• Yellow onion: Softens into the background, adding just enough savory depth without taking over.
• Garlic: Two cloves are plenty; any more and it starts to compete with the fruit.
• Vegetable broth: The base that ties everything together, so use a good one or make your own if you have time.
• Apple cider or apple juice: This is what makes the apple flavor really sing; cider adds more complexity if you can find it.
• Olive oil: For sauteing the aromatics until they smell like the beginning of something good.
• Cinnamon and nutmeg: Just enough to remind you of fall without turning this into dessert.
• Salt and pepper: Taste as you go; the squash needs more salt than you think.
• Heavy cream or coconut cream: Optional, but a drizzle on top makes it look like you tried harder than you did.
• Toasted pumpkin seeds and herbs: For crunch and color, because we eat with our eyes first.

Instructions

Saute the aromatics:

Heat the olive oil in a large pot over medium heat, then add the onion and garlic. Let them cook for 3 to 4 minutes, stirring now and then, until the onion turns translucent and your kitchen starts to smell warm and inviting.

Add the squash and apples:

Toss in the diced squash and apples, stirring them around for about 5 minutes. You're not browning them, just giving them a head start and letting the flavors get acquainted.

Season with spices:

Sprinkle the cinnamon and nutmeg over everything and stir to coat. The heat will wake up the spices and you'll smell it immediately.

Add the liquids and simmer:

Pour in the broth and apple cider, then bring the whole pot to a boil. Once it's bubbling, turn the heat down to a gentle simmer and let it cook uncovered for 25 to 30 minutes, until the squash is so tender it practically falls apart when you poke it.

Blend until smooth:

Use an immersion blender right in the pot, or carefully transfer the soup in batches to a countertop blender. Puree until it's completely smooth and creamy, with no chunks left behind.

Adjust seasoning and consistency:

Taste the soup and add salt and pepper until it tastes right to you. If it's too thick, stir in a little more broth until it's the texture you want.

Serve with garnishes:

Ladle the soup into bowls, then drizzle a little cream on top if you're using it. Finish with a sprinkle of toasted pumpkin seeds and fresh herbs for color and crunch.

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The first time I brought this soup to a potluck, I worried it was too simple, that people would see right through it. But I watched person after person go back for seconds, and one friend texted me the next day asking for the recipe. That's when I realized that the best dishes aren't always the most complicated ones. Sometimes it's just about letting a few good ingredients do what they do best, and getting out of the way.

Ingredient Swaps and Variations

If you don't have butternut squash, kabocha or acorn squash work just as well and sometimes taste even sweeter. You can also roast the squash and apples in the oven before adding them to the pot; it takes an extra 20 minutes, but the caramelization adds a deeper, almost smoky sweetness that makes the soup feel more complex. For a completely different spin, try adding a pinch of curry powder or a splash of coconut milk instead of the cinnamon and cream.

Storage and Reheating

This soup keeps in the fridge for up to five days in an airtight container, and it actually tastes better the next day once the flavors have had time to settle. It also freezes beautifully for up to three months; just let it cool completely before transferring it to freezer-safe containers, and leave a little room at the top for expansion. When you're ready to eat it, thaw it overnight in the fridge and reheat gently on the stove, stirring occasionally and adding a splash of broth if it's thickened up too much.

Serving Suggestions

I like to serve this soup with a hunk of crusty bread for dipping, or alongside a simple salad dressed with apple cider vinegar to echo the flavors in the bowl. It also pairs beautifully with a crisp white wine like Sauvignon Blanc, or a dry cider if you want to keep the apple theme going. If you're serving it for a holiday meal, ladle it into small cups as a passed appetizer; it's elegant, easy to eat standing up, and always disappears fast.

• Top with crumbled goat cheese or blue cheese for a tangy contrast.
• Add crispy bacon or pancetta if you want to make it heartier and less vegetarian.
• Serve it in hollowed-out mini pumpkins for a presentation that will make people think you spent all day in the kitchen.

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This soup has become one of those recipes I make without thinking, the kind I turn to when I want something warm and nourishing without a lot of fuss. I hope it becomes that for you too.

Recipe Questions & Answers

→ What type of squash works best?

Butternut squash is preferred for its sweetness and smooth texture, but kabocha or acorn squash can be great alternatives.

→ Can I use different apples?

Yes, tart varieties like Granny Smith or sweeter types like Honeycrisp balance the squash’s flavor beautifully.

→ How do I make it dairy-free?

Replace heavy cream with coconut cream or omit the cream garnish altogether for a dairy-free option.

→ Is roasting the squash recommended?

Roasting the squash and apples before cooking adds depth and caramelized sweetness to the soup.

→ What herbs pair well as garnish?

Fresh chives or parsley add a delicate herbal note and bright color as garnish.

→ Can this be prepared in advance?

Yes, this soup reheats well and can be made a day ahead for flavors to meld.