Description
A quick and easy 30-minute soup that combines sweet butternut squash and bright apple with warm spices for a comforting, creamy bowl of fall flavor. Perfect for chilly evenings, sick days, or when you need a hug in a bowl.
Ingredients
Scale
- 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
- 2 medium apples (Honeycrisp, Fuji, or Gala), peeled, cored, and chopped
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons butter (or olive oil for dairy-free)
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or full-fat coconut milk
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of cayenne pepper (optional)
- Toasted pumpkin seeds (for garnish)
- Drizzle of heavy cream or coconut milk (for garnish)
- Fresh thyme or sage leaves (for garnish)
- Crusty bread (for serving)
Instructions
- Prep your squash and apples: Peel the butternut squash with a vegetable peeler, cut it in half lengthwise, scoop out the seeds, and cut into 1-inch cubes. Peel and core the apples, then chop them into similar-sized pieces.
- Start the aromatics: Heat 2 tablespoons of butter in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes until soft and translucent.
- Add the garlic and spices: Toss in the minced garlic, cinnamon, nutmeg, ginger, and cayenne (if using). Stir constantly for about 30 seconds until fragrant.
- Add the squash and apples: Pour in the cubed squash and chopped apples. Stir everything together and let it cook for 2-3 minutes, stirring occasionally.
- Pour in the broth: Add 4 cups of broth and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes.
- Check for doneness: Stick a fork into a piece of squash; it should slide in easily. The apples should be falling apart.
- Blend until smooth: Remove the pot from heat. Use an immersion blender directly in the pot and blend until completely smooth. If using a regular blender, work in batches and hold the lid down with a towel.
- Add the cream: Stir in 1/2 cup of heavy cream or coconut milk. Taste and adjust seasoning. If too thick, add a splash of broth or water.
- Serve immediately: Ladle into bowls and top with garnishes. Serve with crusty bread for dipping.
Notes
Don’t overcook the apples; they break down faster than the squash. Season in layers—add salt at the beginning and adjust after blending. Toast spices first for extra flavor. Save squash seeds to roast for garnish. Use cold cream to prevent curdling. If using a regular blender, blend in batches and let soup cool slightly first.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 12
- Sodium: 580
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 6
- Protein: 4
Keywords: butternut squash soup, apple soup, creamy soup, fall soup, easy soup, 30-minute meal, gluten-free soup, vegetarian soup