Butternut Squash and Apple Soup (Printable)

Creamy autumn soup with butternut squash, sweet apples, and warming spices ready in 50 minutes.

# Ingredient List:

→ Vegetables & Fruit

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 2 medium apples (such as Gala or Fuji), peeled, cored, and diced
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable broth (gluten-free if needed)
06 - 1/2 cup apple cider or unsweetened apple juice

→ Dairy (optional)

07 - 1/2 cup heavy cream or coconut milk (for vegan option)

→ Spices & Seasoning

08 - 2 tablespoons olive oil
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon ground ginger
12 - Salt and freshly ground black pepper to taste

→ Garnish (optional)

13 - Toasted pumpkin seeds
14 - Chopped fresh parsley

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 4–5 minutes until soft and translucent.
02 - Stir in minced garlic, cubed butternut squash, and diced apples. Cook for an additional 3 minutes.
03 - Add ground cinnamon, nutmeg, and ginger, stirring to evenly coat the vegetables and fruit with the spice mixture.
04 - Pour in vegetable broth and apple cider. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes until squash and apples are very tender.
05 - Remove from heat. Using an immersion blender, purée the soup until smooth and creamy. Alternatively, carefully transfer in batches to a countertop blender.
06 - Stir in cream or coconut milk if using. Season with salt and pepper to taste.
07 - Gently reheat if necessary, then ladle into bowls and garnish with toasted pumpkin seeds and parsley if desired.

# Expert Suggestions:

01 -
  • The natural sweetness means you're never chasing flavor with extra sugar, just letting two humble ingredients shine together.
  • It comes together in under an hour, which somehow feels like a victory on a busy weeknight.
  • One pot, one blender, minimal cleanup—perfect for when you want comfort without the aftermath stress.
  • Works beautifully for meal prep since it tastes even better the next day.
02 -
  • The spice amounts matter—they're calibrated to suggest autumn rather than overpower, so resist the urge to double the cinnamon unless you want a different soup entirely.
  • Don't blend this soup into submission; a blender works fast and can sometimes make the texture gluey, so just aim for smooth and stop there.
  • Tasting and seasoning at the very end is non-negotiable because the cream or coconut milk will dull the spices slightly once added.
03 -
  • Invest in a good vegetable broth because it's one of only a few liquid ingredients—cheap broth will make the whole soup taste like compromise.
  • When peeling the butternut squash, use a sharp vegetable peeler or a chef's knife and take your time; the skin is genuinely tough and rushing leads to frustration.
  • If you're making this vegan, use full-fat coconut milk rather than the light version so you don't lose that crucial velvety mouthfeel.
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