Butternut Squash and Apple Soup

Embrace the cozy vibes of autumn with this velvety Butternut Squash and Apple Soup. This dish beautifully marries the earthy richness of butternut squash with the bright, subtle tartness of fresh apples, creating a comforting bowl perfect for a chilly evening or a festive gathering.

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There is something magical about the way cinnamon and nutmeg enhance the natural sweetness of the squash. As the pot simmers on the stove, your kitchen will be filled with the inviting aroma of a harvest feast, promising a meal that is as soul-warming as it is delicious.

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, consider adding a pinch of cayenne pepper or fresh ginger during the cooking process. This provides a subtle heat that beautifully complements the sweetness of the apple cider.

Varianten und Anpassungen

To make a fully vegan version of this soup, simply use coconut cream as your garnish. The coconut notes pair exceptionally well with the butternut squash and spices.

Serviervorschläge

Serve this velvety soup piping hot with a side of crusty bread for dipping or a fresh green salad to create a balanced and satisfying meal.

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Whether you're hosting a dinner party or seeking a quiet night in, this Butternut Squash and Apple Soup is the ultimate seasonal comfort food. Its smooth texture and heartwarming spices will make it a staple in your kitchen every autumn.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed to adjust consistency.

→ What type of apples work best?

Granny Smith apples provide tartness that balances the squash's sweetness, while Honeycrisp adds natural sweetness. You can use any firm cooking apple based on your taste preference.

→ How do I make this soup vegan?

This soup is naturally vegan when prepared without cream garnish. Simply use coconut cream for swirling on top instead of dairy cream for a fully plant-based dish.

→ Can I freeze butternut squash and apple soup?

Absolutely. Store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently, whisking to restore the smooth texture.

→ What can I serve with this soup?

Crusty bread, warm dinner rolls, or a fresh green salad make excellent accompaniments. The soup also pairs wonderfully with grilled cheese sandwiches for a heartier meal.

→ Do I need an immersion blender?

While an immersion blender is convenient, a standard countertop blender works perfectly. Just blend in batches and be careful with hot liquids, leaving the lid slightly vented.