Winter Squash Apple Soup (Printable)
Comforting soup featuring winter squash, apple, and warm spices for a rich, smooth flavor.
# What You Need:
→ Vegetables & Fruit
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 1 large apple (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 - ½ cup unsweetened apple cider or juice
07 - ½ cup coconut milk or heavy cream
→ Spices & Seasonings
08 - 2 tablespoons olive oil
09 - ½ teaspoon ground cinnamon
10 - ¼ teaspoon ground nutmeg
11 - ¼ teaspoon ground ginger
12 - ¼ teaspoon ground black pepper
13 - ¾ teaspoon salt, or to taste
→ Optional Garnishes
14 - Toasted pumpkin seeds
15 - Chopped fresh parsley
16 - Drizzle of cream or coconut milk
# How To Make:
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 - Add cubed butternut squash and chopped apple to the pot. Cook for 5 minutes, stirring occasionally.
03 - Sprinkle in ground cinnamon, nutmeg, ginger, black pepper, and salt. Stir to evenly coat the vegetables and apple.
04 - Pour in the 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 apples are tender.
05 - Remove from heat. Use an immersion blender to purée the soup until smooth, or carefully blend in batches using a countertop blender.
06 - Stir in coconut milk or heavy cream and heat gently for 2 to 3 minutes. Taste and adjust seasoning as needed.
07 - Ladle soup into bowls and garnish with toasted pumpkin seeds, chopped parsley, and a drizzle of cream or coconut milk if desired.
# Expert Tips:
01 -
- It comes together in under an hour, so you can have velvety comfort soup before dinner without fussing.
- The apple keeps it from tasting heavy—it's sweet and cozy without being cloying.
- One pot, one blender, and you've got something that tastes like you've been cooking all day.
02 -
- Don't skip blending—the texture is half the magic, and any lumpiness will disappoint you.
- The soup thickens as it sits, so add a splash of broth when you reheat it if it's gotten too dense.
03 -
- Make a double batch and freeze half in ice cube trays so you have squash soup wisdom ready to pull out on rough mornings.
- If you don't have an immersion blender, a regular blender works just fine—just let the soup cool slightly first and work carefully in small batches so you don't splash hot liquid everywhere.