Butternut Squash and Apple Soup (Print Version)

Velvety soup blending roasted squash and sweet apples with warming spices for a comforting autumn bowl.

# What You'll Need:

→ Vegetables & Fruit

01 - 1 medium butternut squash (about 2 pounds), 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 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon ground ginger
11 - Salt and freshly ground black pepper to taste
12 - 2 tablespoons olive oil

→ Garnish

13 - Toasted pumpkin seeds optional
14 - Chopped fresh parsley optional

# Method:

01 - In a large pot, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and sauté for 4 to 5 minutes until soft and translucent.
02 - Stir in minced garlic, cubed butternut squash, and diced apples. Cook for another 3 minutes. Add cinnamon, nutmeg, and ginger; stir to evenly coat the vegetables and fruit with spices.
03 - Pour in the vegetable broth and apple cider. Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes until the squash and apples are very tender.
04 - Remove from heat. Using an immersion blender, purée the soup until smooth and creamy. Alternatively, carefully transfer in batches to a countertop blender.
05 - Stir in the cream or coconut milk. Season with salt and pepper to taste. Gently reheat if necessary.
06 - Ladle into bowls and garnish with toasted pumpkin seeds and fresh parsley if desired.

# Expert Advice:

01 -
  • The natural sweetness of squash and apples means you don't need much sugar, but it tastes like it's been kissed by caramel.
  • It's smooth enough to feel fancy but easy enough to make on a weeknight without fussing.
  • The aroma while it's cooking is honestly worth the effort alone.
02 -
  • Don't skip tasting the broth you're using before you start, because that's going to be your soup's base personality and you want to make sure you like it.
  • Immersion blenders work so much better than careful transfers to a countertop blender, and they're honestly worth the drawer space just for soups like this.
  • The spices need to toast slightly in the oil before the liquid goes in, which is why you add them when you do rather than at the beginning.
03 -
  • If your soup ever breaks or seems too thin after blending, whisk together a tablespoon of cornstarch with cold broth and stir it in slowly while simmering, which will bring back that velvety texture.
  • Roasting your squash instead of boiling it concentrates the flavor and adds a subtle caramelization that makes people think you spent way more time than you actually did.
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