Winter Squash Apple Soup (Print Version)
A cozy blend of winter squash and apples enhanced with warm spices for a comforting meal.
# What You'll Need:
→ Vegetables & Fruit
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and diced
02 - 1 large Granny Smith apple, 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 cream swirl for garnish
# How to Cook:
01 - Heat olive oil or butter in a large pot over medium heat. Add onion and carrot; sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced squash and apple; cook for 3 minutes, stirring occasionally.
04 - Sprinkle in cinnamon, nutmeg, ginger, salt, and pepper; stir to coat vegetables evenly.
05 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until squash and apples are very tender.
06 - Remove from heat. Use immersion blender to puree directly in pot, or carefully transfer to standard blender and puree in batches until smooth.
07 - Stir in coconut milk or cream. Taste and adjust seasoning as needed.
08 - Reheat gently if necessary, then ladle into bowls. Garnish with roasted pumpkin seeds, fresh thyme, or cream swirl if desired.
# Expert Advice:
01 -
- This soup comes together in under an hour but tastes like it simmered all day
- The natural sweetness from the squash and apple means you don't need added sugar
- It freezes beautifully so you can always have homemade soup ready
02 -
- An immersion blender is worth every penny for soup making but if you use a regular blender, never fill it more than halfway and vent the lid to prevent steam explosions
- Letting the soup cool for just 5 minutes before blending makes it safer and smoother
- The soup thickens as it sits, so you might need to add a splash more broth when reheating leftovers
03 -
- Use a sharp vegetable peeler rather than a knife to remove the squash skin
- Grate a little fresh nutmeg instead of using ground for a brighter, more aromatic flavor
- Taste your broth first since some brands are saltier than others