Winter Squash Apple Soup (Print Version)

Comforting blend of winter squash and apple with warm spices, ideal for cozy, flavorful meals.

# What You'll Need:

→ Vegetables & Fruit

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and diced
02 - 2 medium apples (preferably 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 needed)
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, to taste
11 - Freshly ground black pepper, to taste

→ Garnish (optional)

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

# Directions:

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

# Expert Tips:

01 -
  • It tastes like autumn wrapped in a hug, with just enough tartness to keep things interesting.
  • The whole thing comes together in under an hour, but guests always assume you spent all afternoon on it.
  • Leftovers somehow get even better after a day in the fridge, making lunch something to actually look forward to.
02 -
  • Peel the squash carefully. A sharp vegetable peeler works better than a knife and keeps your fingers safer.
  • Do not skip simmering the full time. Undercooked squash will not blend smoothly and you will end up with a grainy texture.
  • When blending hot liquids, always start on low speed to avoid eruptions. I learned this the hard way and spent twenty minutes wiping soup off the ceiling.
03 -
  • Use an apple with some tartness. All sweet apples make the soup one-dimensional and cloying.
  • Blend longer than you think you need to. An extra thirty seconds makes the difference between good and restaurant-smooth.
  • Warm your bowls before serving. It is a small thing, but it keeps the soup hot longer and feels special.

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