Winter Squash Apple Soup

I stumbled onto this soup on a gray November afternoon when I had a lonely butternut squash and two apples that needed using. The kitchen smelled like cinnamon and caramelized onions within minutes, and I knew I was onto something. It's become my quiet reset meal when the world feels too loud.

I served this to friends once on a whim, ladled into mismatched bowls with a handful of toasted pumpkin seeds scattered on top. One of them went quiet for a moment, then asked if I'd written the recipe down. That's when I realized this wasn't just soup, it was the kind of thing people remember.

Ingredients

• Butternut squash: The backbone of the soup, it gets sweet and soft when simmered and blends into velvet. Don't skip peeling it well or you'll get stringy bits.
• Apples: Granny Smith adds a tart brightness that keeps the soup from feeling one note. Honeycrisp works too if you want it a little gentler.
• Yellow onion and garlic: These build the savory foundation and smell incredible as they soften in the olive oil.
• Vegetable broth: Use a good one because it matters here. I've learned that watery broth makes watery soup.
• Apple cider: This is the secret that ties everything together, adding a subtle tang and depth you can't quite name.
• Cinnamon and nutmeg: Just enough to hint at warmth without turning this into pumpkin pie.
• Olive oil: For sauteing. It carries the garlic and onion flavor beautifully.
• Heavy cream or coconut cream: Optional, but a swirl on top makes each bowl feel like a small occasion.
• Pumpkin seeds and fresh herbs: The crunch and green brightness at the end wake up every spoonful.

Instructions

Start with the aromatics:

Heat your olive oil in a large pot over medium heat, then add the onion and garlic. Let them sizzle gently for 3 to 4 minutes until the kitchen smells like comfort and the onion turns translucent.

Add the squash and apples:

Toss in your diced squash and apples, stirring them around for about 5 minutes. You're not browning them, just letting them get acquainted with the heat and the aromatics.

Season with spices:

Sprinkle the cinnamon and nutmeg over everything and stir to coat. You'll smell the spices bloom almost instantly.

Pour in the liquids:

Add the vegetable broth and apple cider, then bring it all to a boil. Once it's bubbling, lower the heat and let it simmer uncovered for 25 to 30 minutes until the squash is so tender it practically falls apart when you poke it.

Blend until smooth:

Use an immersion blender right in the pot, or carefully transfer the soup in batches to a countertop blender. Blend until it's completely smooth and creamy, no chunks left behind.

Adjust and season:

Taste it now and add salt and pepper as needed. If it's too thick, splash in a bit more broth until it feels just right.

Serve with love:

Ladle the soup into bowls, drizzle with cream if you're using it, and finish with a sprinkle of pumpkin seeds and fresh herbs.

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There's a moment when you pour this soup and the steam rises up carrying that sweet, spiced smell that I always pause. It reminds me why I cook in the first place, not just to eat, but to create something that feels like care in a bowl.

What to Serve With It

I love pairing this with a thick slice of crusty bread, the kind with a chewy crust that's perfect for dipping. A crisp white wine like Sauvignon Blanc cuts through the richness beautifully, or if you want to keep it cozy, hot apple cider on the side doubles down on the autumn vibes.

Making It Ahead

This soup keeps in the fridge for up to four days and freezes beautifully for up to three months. I portion it into containers and pull one out on nights when I need something good without any effort. Just reheat gently on the stove, adding a splash of broth if it's thickened up.

Little Tweaks That Make a Difference

If you have the time, roasting the squash and apples before adding them to the pot adds a deeper, almost caramelized sweetness that's worth the extra step. You can also swap butternut for kabocha or acorn squash, they both work just as well and bring their own subtle flavor. Sometimes I add a pinch of cayenne if I want a tiny whisper of heat to balance the sweetness.

• Try stirring in a spoonful of maple syrup at the end if your apples weren't very sweet.
• Coconut cream makes this completely vegan and adds a lovely richness.
• Leftovers thicken overnight, so thin them out with a bit of broth or apple cider when reheating.

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This soup has a way of turning an ordinary Tuesday into something worth sitting down for. I hope it does the same for you.

Recipe Questions & Answers

→ Can I use other types of squash?

Yes, kabocha or acorn squash can be substituted for butternut to vary the flavor while maintaining creaminess.

→ What apples work best in this dish?

Granny Smith or Honeycrisp apples provide the ideal balance of tartness and sweetness to complement the squash.

→ Is it necessary to peel and core the apples and squash?

Peeling and coring ensure a smooth, creamy texture when blending and remove any tough or bitter parts.

→ Can I make this in advance?

The blend holds well in the refrigerator for a couple of days and can be reheated gently before serving.

→ What garnishes enhance the flavor?

A drizzle of cream or coconut cream adds richness, while toasted pumpkin seeds and fresh herbs provide texture and freshness.

→ How can I deepen the flavors?

Roasting squash and apples before cooking adds a caramelized depth that enriches the overall taste.