Butternut Squash and Apple Soup

The first time I made this soup was on a gray Sunday when I'd grabbed the wrong squash at the farmers market. I stood in my kitchen staring at this mammoth butternut, wondering how on earth I'd tackle it, but the house already smelled like autumn from the apples sitting on the counter. Sometimes the best meals start with happy accidents.

I brought this to a friend's potluck last November, and honestly, I was nervous it was too simple. But people kept asking for the recipe, and the best part was watching someone who swore they hated squash go back for thirds. There's something magical about how the flavors meld together that makes skeptics into believers.

Ingredients

• 1 medium butternut squash: Peel this carefully and scoop out those seeds before cubing, about 2 pounds gives you the perfect sweetness
• 2 medium apples: Granny Smith brings tartness while Honeycrisp adds natural sweetness, either works beautifully
• 1 medium onion: Diced small so it melts into the soup without any chunks
• 2 cloves garlic: Minced fresh, it adds that subtle savory backbone
• 4 cups vegetable broth: Use a good quality one, gluten-free if needed, since it's the foundation
• 1/2 cup apple cider: This little trick amplifies the apple flavor beautifully
• 2 tbsp olive oil: For sautéing the aromatics at the start
• 1/2 tsp ground cinnamon: Don't skip this, it makes the soup taste like autumn
• 1/4 tsp ground nutmeg: Just enough to add warmth without overwhelming
• 1/2 tsp salt: Adjust to taste, but this is a good starting point
• 1/4 tsp black pepper: Freshly ground makes all the difference
• 1/4 cup heavy cream or coconut cream: Optional, but that swirl on top makes it feel restaurant worthy
• Toasted pumpkin seeds or fresh thyme: The finishing touch that makes everyone ask how you made it

Instructions

Start the aromatics:

Heat olive oil in a large pot over medium heat, add the onion and garlic, and sauté until translucent and fragrant, about 3 minutes.

Add the stars:

Toss in the cubed butternut squash and chopped apples, cooking for another 5 minutes while stirring occasionally to get everything lightly softened.

Season well:

Sprinkle in the cinnamon, nutmeg, salt, and pepper, stirring to coat every piece evenly so the spices bloom in the heat.

Let it simmer:

Pour in the vegetable broth and apple cider, bring everything to a gentle boil, then reduce heat, cover, and let it bubble away for 25 to 30 minutes until the squash and apples are falling apart tender.

Blend until silky:

Remove from heat and carefully purée with an immersion blender right in the pot, or transfer in batches to a blender, until the texture is completely smooth and creamy.

Taste and adjust:

Give it a final taste and add more salt or pepper if needed, then ladle into bowls and finish with that gorgeous swirl of cream if you're feeling fancy.

Save

My daughter now requests this for her birthday dinner every year, which still surprises me because she was the kid who wouldn't touch anything orange. Watching her dip crusty bread into the bowl and declare it her favorite meal, well, that's the kind of kitchen moment that stays with you.

Make It Your Own

Once I added a pinch of cayenne on a whim, and that tiny kick of heat changed everything in the best way. The warmth lingers beautifully behind the sweet notes, and guests always ask what that secret ingredient is.

The Cream Question

I've made this soup dozens of times both with and without the cream swirl, and honestly, it's velvety either way thanks to the squash. The cream is purely for that restaurant presentation moment, but coconut cream adds this lovely subtle sweetness that dairy doesn't.

Perfect Pairings

This soup has become my go-to when I need something that feels special but doesn't require endless attention. I've learned that a simple green salad with bright vinaigrette cuts through the richness perfectly.

• Crusty sourdough bread for dipping is basically non negotiable
• A glass of crisp white wine balances the sweetness beautifully
• Leftovers, if there are any, taste even better the next day

Save

There's something about a pot of soup simmering on the stove that makes a house feel like home, especially when the air starts turning crisp. This one's become the taste of autumn in our kitchen.

Questions & Answers

→ What type of apples work best?

Granny Smith apples provide ideal tartness to balance the sweet squash, while Honeycrisp offers a sweeter profile. Both hold their shape during cooking and blend smoothly.

→ Can I make this ahead of time?

Yes, the flavors deepen overnight. Prepare up to 3 days ahead and refrigerate. Reheat gently over medium-low heat, stirring occasionally. Add a splash of broth if thickened.

→ How do I achieve the smoothest texture?

Simmer until vegetables are completely tender, about 30 minutes. Use an immersion blender for 2-3 minutes, or a countertop blender in batches. Strain through a fine mesh if ultra-smooth.

→ What garnishes complement the flavors?

Toasted pumpkin seeds add crunch, fresh thyme provides herbal brightness, and a swirl of cream or coconut cream creates beautiful contrast. Crusty bread makes an ideal accompaniment.

→ Can I freeze this soup?

Yes, freeze for up to 3 months in airtight containers. Thaw overnight in the refrigerator and reheat slowly. Add broth if texture seems too thick after freezing.