Description
A cozy autumn soup made with sweet butternut squash, tart apples, warm spices, and a touch of cream — velvety smooth, nourishing, and perfect for fall gatherings.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled, seeded, cubed
- 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tbsp butter (or extra olive oil for vegan)
- 1 tsp cinnamon
- ½ tsp nutmeg
- 4 cups vegetable broth (or chicken broth for non-vegan)
- ½ cup apple cider or juice
- ½ cup cream or coconut milk (optional for creaminess)
- Salt & pepper, to taste
- Garnish: fresh thyme, pumpkin seeds, swirl of cream
Instructions
- Sauté base: Heat olive oil and butter in a large pot. Cook onion and garlic until fragrant.
- Add squash & apples: Stir in chopped squash and apples. Cook for 5 minutes.
- Season: Add cinnamon, nutmeg, salt, and pepper. Toss to coat.
- Simmer: Pour in broth and apple cider. Bring to a boil, reduce heat, and simmer 20–25 minutes until squash is tender.
- Blend: Puree soup with an immersion blender (or in batches).
- Finish: Stir in cream or coconut milk for richness. Adjust seasoning.
- Serve: Ladle into bowls, garnish, and enjoy.
Notes
For extra depth of flavor, roast the squash and apples before adding them to the soup. This adds caramelized sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 200
- Sugar: 11g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 15mg