Winter Squash Apple Soup (Printable)

Comforting blend of winter squash and apples with warm spices and creamy texture for chilly days.

# What You'll Need:

→ Vegetables & Fruit

01 - 1 medium butternut squash (approximately 4.4 lbs), peeled, seeded, and diced
02 - 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
03 - 1 medium yellow onion, chopped
04 - 2 garlic cloves, minced

→ Liquids

05 - 4 cups vegetable broth (gluten-free if required)
06 - 1/2 cup apple cider or apple juice
07 - 2 tablespoons olive oil

→ Seasonings

08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

11 - 1/4 cup heavy cream or coconut cream (for vegan and dairy-free option)
12 - Toasted pumpkin seeds
13 - Chopped fresh chives or parsley

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté for 3 to 4 minutes until softened and fragrant.
02 - Add diced butternut squash and apples to the pot. Stir occasionally and cook for 5 minutes to blend flavors.
03 - Sprinkle ground cinnamon and nutmeg over the mixture. Stir thoroughly to evenly coat vegetables and fruit.
04 - Pour in vegetable broth and apple cider. Bring to a boil, then reduce heat to maintain a simmer. Cook uncovered for 25 to 30 minutes until the squash is very tender.
05 - Use an immersion blender directly in the pot or transfer in batches to a blender. Blend until the mixture is smooth and creamy.
06 - Season with salt and freshly ground black pepper to taste. Adjust the soup's consistency with additional broth if desired.
07 - Ladle soup into bowls. Drizzle with heavy cream or coconut cream, then sprinkle toasted pumpkin seeds and fresh herbs as preferred.

# Expert Advice:

01 -
  • It uses ingredients you probably already have sitting in your pantry or produce drawer.
  • The natural sweetness means you don't need to add any sugar, just let the squash and apple do their thing.
  • It freezes beautifully, so you can make a big batch and pull it out on nights when cooking feels impossible.
  • It looks and tastes fancy enough for guests but comes together with almost no effort.
02 -
  • Don't skip peeling the squash; the skin won't blend smooth no matter how long you run the blender.
  • If you're using a countertop blender, let the soup cool for a few minutes first and blend in small batches with the lid vented, or you'll end up with hot soup all over your ceiling.
  • Taste before serving because squash varies in sweetness, and sometimes you need an extra pinch of salt or a squeeze of lemon to bring everything into balance.
03 -
  • Use a mix of apple varieties for more complexity; one tart, one sweet gives you the best of both worlds.
  • Toast your pumpkin seeds in a dry skillet with a pinch of salt before sprinkling them on top; it only takes a minute and the flavor difference is huge.
  • If the soup tastes flat, add a tiny squeeze of fresh lemon juice at the end to wake everything up.

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