Winter Squash Apple Soup (Print Version)
Creamy blend of winter squash with bright apple notes, perfect for a cozy, flavorful starter.
# What You'll Need:
→ Vegetables & Fruit
01 - 1 medium butternut squash (about 2 lbs), 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 gluten-free vegetable broth
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
# Step-by-Step Guide:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté 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 ground cinnamon and nutmeg over the vegetables and fruit. Stir thoroughly to coat evenly.
04 - Pour in vegetable broth and apple cider. Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes, until squash is tender.
05 - Use an immersion blender directly in the pot or transfer soup in batches to a countertop blender. Blend until smooth and creamy.
06 - Season puree with salt and freshly ground black pepper to taste. Adjust thickness by adding more broth if desired.
07 - Ladle soup into bowls. Drizzle with heavy cream or coconut cream, and top with toasted pumpkin seeds and chopped fresh herbs if preferred.
# Expert Suggestions:
01 -
- It tastes like autumn wrapped in a hug, with just enough sweetness to feel special without tipping into dessert territory.
- The texture is silky without needing any cream, though a drizzle on top makes it feel fancy.
- You can make it ahead and it somehow tastes even better the next day.
02 -
- Don't rush the simmering. The squash needs time to get truly tender or the soup will have a grainy texture no amount of blending can fix.
- If you're using a countertop blender, let the soup cool slightly and blend in small batches with the lid vented. Hot liquid can explode out and I learned that the messy way.
03 -
- Taste the soup before you add the cream garnish. Sometimes it's perfect as is and the cream is just gilding the lily.
- Toasting the pumpkin seeds in a dry skillet for a minute or two makes them taste nutty and incredible, and it only takes a moment.