Winter Squash Apple Soup (Print View)
Smooth blend of butternut squash and apple, enriched with fragrant spices for a warm meal.
# What You'll Need:
→ Vegetables & Fruit
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and diced
02 - 1 large apple (such as Granny Smith), peeled, cored, and diced
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced
05 - 1 medium carrot, peeled and diced
→ Liquids
06 - 4 cups vegetable broth (gluten-free if needed)
07 - 1/2 cup coconut milk or heavy cream
→ Spices & Seasonings
08 - 1/2 tsp ground cinnamon
09 - 1/4 tsp ground nutmeg
10 - 1/4 tsp ground ginger
11 - Salt and freshly ground black pepper, to taste
→ Oils & Garnishes
12 - 2 tbsp olive oil or unsalted butter
13 - Optional: roasted pumpkin seeds, fresh thyme leaves, or a swirl of cream for garnish
# Method:
01 - Heat the olive oil or butter in a large pot over medium heat. Add the onion and carrot and sauté for 5 minutes until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the diced squash and apple; cook for 3 minutes, stirring occasionally.
04 - Sprinkle in cinnamon, nutmeg, ginger, salt, and pepper; stir to coat the vegetables.
05 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until the squash and apples are very tender.
06 - Remove from heat. Use an immersion blender to puree the soup directly in the pot, or carefully transfer to a blender and puree in batches until smooth.
07 - Stir in the coconut milk or cream. Taste and adjust seasoning if needed.
08 - Reheat gently if necessary, then ladle into bowls. Garnish as desired.
# Insider Tips:
01 -
- The natural sweetness from the squash balances perfectly with tart apples for a soup that feels indulgent but isn't heavy
- It comes together in under an hour but tastes like something that simmered all day
02 -
- I once burned the garlic at the start and the whole soup had an unpleasant bitter note that I couldn't fix, so watch it closely
- Using an immersion blender instead of transferring to a blender saved me from a messy kitchen accident and a burnt arm
03 -
- Use a ladle to transfer hot soup to a blender, filling only halfway and venting the lid to avoid steam explosions
- Let the soup cool slightly before pureeing if possible—it's safer and produces a smoother result