Winter Squash Apple Soup (Printable)

A smooth blend of winter squash and apple, gently spiced for a comforting, warm dish ideal for cold weather.

# 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 required)
06 - 1/2 cup unsweetened apple cider or juice
07 - 1/2 cup coconut milk or heavy cream

→ Spices & Seasonings

08 - 2 tablespoons olive oil
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon ground ginger
12 - 1/4 teaspoon ground black pepper
13 - 3/4 teaspoon salt (or to taste)

→ Optional Garnishes

14 - Toasted pumpkin seeds
15 - Chopped fresh parsley
16 - Drizzle of cream or coconut milk

# How-To:

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 - Stir in cubed butternut squash and chopped apple. Cook for 5 minutes, stirring occasionally to blend flavors.
03 - Incorporate ground cinnamon, nutmeg, ginger, black pepper, and salt. Stir to evenly coat vegetables and fruit with spices.
04 - Pour in 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 apple are tender.
05 - Remove from heat and purée soup using an immersion blender until silky smooth, or carefully blend in batches using a countertop blender.
06 - Stir in coconut milk or heavy cream. Heat gently over low heat for 2 to 3 minutes. Adjust seasoning to taste.
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 and tastes like you spent all day on it.
  • The apple adds brightness that stops the soup from feeling heavy, even with the cream.
  • Once you master this, you'll make it for nearly every person you want to impress.
02 -
  • Don't skip the sautéing step; those few minutes of onion and garlic cooking build the flavor that makes people ask for the recipe.
  • Blend the soup completely smooth—any graininess from underblending will disappoint you.
  • Add the cream after blending, not before, or the texture won't be as silky.
03 -
  • Let your squash come to room temperature before blending if it's been cooling; hot soup blends more smoothly than cold.
  • If you don't have an immersion blender, carefully transfer hot soup in batches to a blender, holding the lid slightly ajar with a kitchen towel to let steam escape.

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