Winter Squash Apple Soup (Printer-friendly)

A creamy blend of autumn squash and apple with warm spices for cozy flavors.

# What You'll Need:

→ Vegetables & Fruit

01 - 1 medium butternut squash, peeled, seeded, and cubed (approximately 2 lbs)
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, adjust to taste

→ Optional Garnishes

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

# How to Prepare:

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 - Add cubed butternut squash and chopped apple to the pot. Cook for 5 minutes, stirring occasionally.
03 - Incorporate ground cinnamon, nutmeg, ginger, black pepper, and salt. Stir thoroughly to coat the vegetables and apple evenly.
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 very tender.
05 - Remove from heat and purée the mixture using an immersion blender until smooth. Alternatively, blend in batches with a countertop blender carefully.
06 - Stir in coconut milk or heavy cream and heat gently for 2 to 3 minutes. Taste and adjust seasoning if necessary.
07 - Ladle into bowls and garnish with toasted pumpkin seeds, chopped parsley, and a drizzle of cream or coconut milk as desired.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can have restaurant-quality comfort food on a weeknight without stress.
  • The sweetness of the squash and apple means you barely need any added sugar, just honest flavors building on each other.
  • One pot, an immersion blender, and you're done—cleanup is blissfully simple.
  • It's naturally vegetarian and gluten-free, so it works for almost anyone at your table.
02 -
  • Don't skip the initial sautéing of the onion and garlic—that's when flavor actually begins, not when you add the broth.
  • If your soup looks watery after blending, you can simmer it uncovered for a few minutes to reduce it slightly and concentrate the flavors.
  • Taste before serving; squash can vary in sweetness, so you might need more salt or a pinch more spice depending on what you're working with.
03 -
  • If you have an immersion blender, use it—it's faster than transferring hot soup to a countertop blender, and there's less room for accidents.
  • Toasted pumpkin seeds add not just flavor but texture, which keeps the bowl from feeling monotonous.

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