Winter Squash Apple Soup (Printable Version)

A creamy blend of winter squash and apple with warm spices and smooth texture.

# What You'll Need:

→ Vegetables & Fruit

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 1 large apple (e.g., Granny Smith or Honeycrisp), peeled, cored, and chopped
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 unsweetened apple cider or juice
07 - 1/2 cup coconut milk or heavy cream

→ Spices & Seasonings

08 - 2 tablespoons olive oil
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon ground ginger
12 - 1/4 teaspoon ground black pepper
13 - 3/4 teaspoon salt (or to taste)

→ Optional Garnishes

14 - Toasted pumpkin seeds
15 - Chopped fresh parsley
16 - Drizzle of cream or coconut milk

# 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 - Stir in cubed butternut squash and chopped apple. Cook for 5 minutes, stirring occasionally to combine flavors.
03 - Incorporate ground cinnamon, nutmeg, ginger, black pepper, and salt. Stir thoroughly to coat the vegetables and apple evenly.
04 - Pour in vegetable broth and apple cider. Bring to a boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes until squash and apple are tender.
05 - Remove from heat. Use an immersion blender to purée soup until smooth and velvety, or blend carefully in batches using a countertop blender.
06 - Stir in coconut milk or heavy cream. Gently heat for 2 to 3 minutes. Taste and adjust the seasoning if necessary.
07 - Ladle soup into bowls and garnish with toasted pumpkin seeds, fresh parsley, and a drizzle of cream or coconut milk as desired.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you spent all day on it.
  • The natural sweetness means you don't need refined sugar, just real fruit and vegetables doing their thing.
  • One pot, one blender, and somehow you've got something elegant enough to serve guests or simple enough for just yourself.
02 -
  • Don't skip the step where you toast the spices in the oil before adding liquid, it changes everything about how they flavor the soup.
  • If your blender is struggling, you actually don't need it perfectly smooth, a little texture can be lovely and it's more forgiving that way.
03 -
  • Let your squash cool slightly before peeling and cutting it, warm squash is softer and easier to handle without the knife slipping.
  • Make this soup a day ahead and let it sit overnight in the fridge, the flavors deepen and marry together in ways that surprise you.

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