Butternut Squash Apple Soup (Print Version)
Velvety soup combining sweet roasted butternut with tart apples and warm spices—ideal comfort food for cold days.
# What You Need:
→ Vegetables & Fruit
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 2 medium Granny Smith apples, peeled, cored, and diced
03 - 1 medium yellow onion, chopped
04 - 2 garlic cloves, minced
→ Liquids
05 - 4 cups vegetable broth
06 - 2 tbsp olive oil
→ Spices & Seasonings
07 - 1/2 tsp ground cinnamon
08 - 1/4 tsp ground nutmeg
09 - 1/4 tsp ground black pepper
10 - 3/4 tsp salt
→ Optional Garnishes
11 - 2 tbsp heavy cream or coconut cream
12 - Toasted pumpkin seeds
13 - Fresh thyme
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss the cubed butternut squash and apples with 1 tablespoon olive oil, half the salt, and a pinch of pepper. Spread in a single layer on the prepared sheet.
03 - Roast for 25–30 minutes, stirring halfway, until tender and lightly caramelized.
04 - Meanwhile, in a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook 5 minutes until translucent. Add garlic, cinnamon, and nutmeg, and sauté 1 minute more.
05 - Add the roasted squash and apples to the pot. Pour in the vegetable broth. Bring to a boil, then lower heat and simmer for 10 minutes.
06 - Remove from heat. Using an immersion blender (or in batches with a blender), puree the soup until smooth.
07 - Taste and adjust salt and pepper as needed. If desired, thin with extra broth or water.
08 - Ladle into bowls. Swirl with cream or coconut cream and garnish with pumpkin seeds and fresh thyme, if using.
# Expert Hints:
01 -
- The roasting step caramelizes the squash and apples, creating layers of flavor you simply cant get from boiling the ingredients.
- Its incredibly forgiving if youre not precise with measurements, making it perfect for those evenings when youre cooking by feel rather than following strict instructions.
02 -
- Overcrowding the roasting pan will steam rather than caramelize your vegetables, a mistake that once left me with bland soup despite following the recipe precisely.
- Adding a splash of apple cider vinegar at the end brightens all the flavors without anyone being able to identify what makes it taste so complete.
03 -
- If your blender struggles with hot liquids, try removing about a cup of the cooking liquid before blending, then add it back in gradually to achieve your preferred consistency.
- The soup freezes beautifully for up to three months, but freeze it without the cream and add that fresh when reheating.