Butternut Squash Apple Soup (Printable Version)

Creamy squash and apple soup with warm spices for cozy autumn dining.

# Components:

→ 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
06 - 1/2 cup apple cider or unsweetened apple juice

→ Dairy

07 - 1/2 cup heavy cream or coconut milk

→ 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

13 - Toasted pumpkin seeds
14 - Chopped fresh parsley

# Method Steps:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 4-5 minutes until softened and translucent.
02 - Stir in minced garlic, cubed butternut squash, and diced apples. Cook for an additional 3 minutes, stirring occasionally.
03 - Add ground cinnamon, nutmeg, and ginger to the pot. Stir continuously for 1 minute to coat vegetables and fruit evenly with spices.
04 - Pour in vegetable broth and apple cider. Bring mixture 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 soup until smooth and creamy. Alternatively, carefully transfer in batches to a countertop blender.
06 - Stir in heavy cream or coconut milk. Season generously with salt and freshly ground black pepper to taste.
07 - Gently reheat if necessary. Ladle soup into bowls and garnish with toasted pumpkin seeds and fresh parsley as desired.

# Expert Advice:

01 -
  • It tastes like fall in a bowl, naturally sweet without being cloying, and comes together faster than you'd expect.
  • The spices are subtle enough not to overpower, but noticeable enough to make your kitchen smell incredible while it simmers.
  • It works for vegetarians, vegans, and people avoiding gluten, which means you can actually serve it to everyone without extra fuss.
02 -
  • If your soup tastes one-dimensional, it's probably missing salt. Season gradually and taste as you go, because salt brings out all the other flavors hiding in there.
  • Don't skip blending or rushing it. The smoothness is what makes this soup feel special and restaurant-quality instead of chunky and rustic.
03 -
  • Use an immersion blender if you have one, because it's safer than transferring hot soup to a blender in batches, and your cleanup will be exponentially easier.
  • If your soup is too thick after blending, thin it with a splash of broth or even water rather than more cream, so you keep control of the richness level.
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