Butternut Squash and Apple Soup (Printable)

Velvety autumn soup with butternut squash, apples, cinnamon, and nutmeg. Vegetarian and gluten-free comfort.

# What You 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 tbsp olive oil
08 - 1/2 tsp ground cinnamon
09 - 1/4 tsp ground nutmeg
10 - 1/2 tsp salt, or to taste
11 - 1/4 tsp black pepper

→ Optional Garnishes

12 - 1/4 cup heavy cream or coconut cream (optional, for swirling)
13 - Toasted pumpkin seeds or fresh thyme (optional)

# 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 to the pot. 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 Suggestions:

01 -
  • It comes together in under an hour, which means you can have something restaurant-quality on a Wednesday night without the stress.
  • The balance of sweet and savory is almost magical—the apples brighten what could otherwise feel heavy, and the spices give it real depth.
  • One pot, one blender, and suddenly your kitchen smells like you've been cooking all day when you've actually barely tried.
02 -
  • Don't blend when the soup is piping hot—a few minutes of cooling time prevents splattering and burns, plus the flavors actually meld better as it rests briefly.
  • The texture of your final soup depends entirely on how smooth you want it; some people love keeping a tiny bit of texture, while others prefer it completely silken—there's no wrong answer, just preference.
03 -
  • If your blender struggles with hot soup, let it cool a bit longer or work in smaller batches—a cracked blender pitcher is not the ending this recipe deserves.
  • For extra depth, try caramelizing your onions a bit longer before adding other ingredients; three minutes of sautéing is gentle, but five or six minutes of deeper browning adds a complexity that people will notice even if they can't name it.
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