Winter Squash Apple Soup (Print Version)
Creamy, smooth blend of winter squash and tart apple with warm spices and fresh herbs.
# What You'll Need:
→ Vegetables & Fruit
01 - 1 medium butternut squash (approximately 2 pounds), peeled, seeded, and diced
02 - 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
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 apple cider or apple juice
07 - 2 tablespoons olive oil
→ Seasonings
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
11 - 1/4 cup heavy cream or coconut cream (for vegan or dairy-free option)
12 - Toasted pumpkin seeds
13 - Chopped fresh chives or parsley
# How to Cook:
01 - Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté for 3 to 4 minutes until softened and fragrant.
02 - Add diced butternut squash and apples to the pot. Cook, stirring occasionally, for 5 minutes to combine flavors.
03 - Sprinkle in ground cinnamon and nutmeg. Stir thoroughly to coat the vegetables and fruit evenly.
04 - Pour in vegetable broth and apple cider. Bring the mixture to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes until the squash is tender.
05 - Use an immersion blender to puree the soup directly in the pot, or carefully transfer in batches to a traditional blender. Blend until smooth and creamy.
06 - Season with salt and freshly ground black pepper to taste. Adjust the consistency by adding more broth if desired.
07 - Ladle the soup into serving bowls. Drizzle with heavy cream or coconut cream and garnish with toasted pumpkin seeds and chopped fresh herbs if preferred.
# Expert Advice:
01 -
- It tastes like autumn in a bowl, warm and gently spiced without being heavy.
- The apple adds a brightness that keeps each spoonful interesting instead of one note.
- Its naturally gluten free and vegetarian, so nearly everyone at the table can enjoy it.
- Leftovers taste even better the next day after the flavors have had time to marry.
02 -
- Do not skip peeling the squash. The skin will not break down and you will end up with stringy bits in your otherwise smooth soup.
- Blend carefully if using a countertop blender. Hot liquid can explode out of the lid, so fill it only halfway and hold a towel over the top.
- Taste before you add more cider. Depending on your apples, the soup might already be sweet enough.
03 -
- Use a sharp vegetable peeler for the squash. A dull one will fight you and waste time.
- If you want extra richness, stir in a tablespoon of butter at the very end after blending.
- Toast your pumpkin seeds in a dry skillet with a pinch of salt. It only takes two minutes and makes a huge difference.