Save This velvety, sweet autumn-inspired soup blends the earthy richness of butternut squash with the subtle tartness of apples. It is the perfect dish for cozy evenings or festive gatherings, offering a warm and comforting experience in every bowl.
Save Whether you are serving this as a starter for a holiday feast or as a main meal for a quiet night in, its smooth texture and aromatic spices like cinnamon and nutmeg will surely delight your senses and keep you warm.
Ingredients
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth (gluten-free if needed)
- 1/2 cup apple cider or apple juice
- 2 tbsp olive oil
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1/4 cup heavy cream or coconut cream (optional, for swirling)
- Toasted pumpkin seeds or fresh thyme (optional)
Instructions
- Step 1
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until translucent, about 3 minutes.
- Step 2
- Add the butternut squash and apples. Cook for another 5 minutes, stirring occasionally.
- Step 3
- Sprinkle in the cinnamon, nutmeg, salt, and pepper. Stir to coat the vegetables and apples evenly.
- Step 4
- 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.
- Step 5
- 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.
- Step 6
- Taste and adjust seasoning as needed.
- Step 7
- Ladle into bowls and garnish with a swirl of cream and a sprinkle of toasted pumpkin seeds or fresh thyme, if desired.
Zusatztipps für die Zubereitung
For extra warmth, add a pinch of cayenne pepper or ginger during the cooking process to complement the natural sweetness of the squash.
Varianten und Anpassungen
For a vegan version, use coconut cream as a garnish. This provides the same creamy swirl without the use of dairy products.
Serviervorschläge
Serve this soup alongside crusty bread or a fresh green salad for a complete and satisfying autumn meal.
Save With its vibrant color and silky finish, this Butternut Squash and Apple Soup is a wonderful way to embrace the flavors of the harvest season. Simple, nutritious, and absolutely delicious!
Recipe FAQs
- → Can I use a different type of apple?
Yes, Granny Smith provides tartness while Honeycrisp adds sweetness. You can also use Fuji, Gala, or any firm apple that holds up well during cooking.
- → How do I make this soup vegan?
Simply omit the heavy cream garnish or substitute with coconut cream. The base is already plant-based when using vegetable broth.
- → Can I prepare this soup ahead of time?
Absolutely. This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed.
- → What can I serve alongside this soup?
Crusty artisan bread, grilled cheese sandwiches, or a crisp green salad with vinaigrette complement this soup beautifully. Roasted vegetables also make an excellent pairing.
- → Do I need to peel the butternut squash?
Yes, peeling is recommended for the smoothest texture. The skin can be tough and doesn't blend as well, though some prefer leaving it on for added fiber and nutrients.
- → Can I add protein to this soup?
Certainly. Top with crispy bacon bits, shredded rotisserie chicken, or white beans stirred in before serving for added protein and heartiness.