Winter Squash Soup with Apple (Printable)
Velvety butternut squash and apple blend, spiced with cinnamon and nutmeg for a warming, comforting bowl.
# What You'll Need:
→ Vegetables & Fruit
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 1 large apple, peeled, cored, and chopped
03 - 1 medium yellow onion, chopped
04 - 2 garlic cloves, minced
→ Liquids
05 - 4 cups vegetable broth
06 - 1/2 cup unsweetened apple cider or juice
07 - 1/2 cup coconut milk or heavy cream
→ Spices & Seasonings
08 - 2 tbsp olive oil
09 - 1/2 tsp ground cinnamon
10 - 1/4 tsp ground nutmeg
11 - 1/4 tsp ground ginger
12 - 1/4 tsp ground black pepper
13 - 3/4 tsp salt
→ Optional Garnishes
14 - Toasted pumpkin seeds
15 - Chopped fresh parsley
16 - Drizzle of cream or coconut milk
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté for 3–4 minutes until softened and fragrant.
02 - Stir in the cubed squash and chopped apple. Cook for 5 minutes, stirring occasionally.
03 - Add cinnamon, nutmeg, ginger, black pepper, and salt. Stir to coat the vegetables and apple with spices.
04 - Pour in the vegetable broth and apple cider. Bring to a boil, then reduce heat, cover, and simmer for 20–25 minutes, or until squash and apple are very tender.
05 - Remove from heat. Use an immersion blender to purée the soup until silky smooth (or carefully blend in batches in a countertop blender).
06 - Stir in coconut milk or cream, and heat gently for 2–3 minutes. Taste and adjust seasoning if needed.
07 - Ladle into bowls and garnish with pumpkin seeds, parsley, and a drizzle of cream or coconut milk if desired.
# Expert Tips:
01 -
- It's naturally velvety without heavy cream, so you get that restaurant-quality texture with less guilt.
- The apple adds a subtle sweetness that keeps you from needing to add sugar, letting the squash shine.
- The whole thing comes together in under an hour, making it perfect for weeknight cooking or Sunday meal prep.
02 -
- Don't skip the simmering time—squash needs time to become tender enough to blend silky; rushing it leads to gritty soup.
- Taste before you serve and adjust seasonings; salt and spices bloom when the soup is hot, so what tastes underseasoned while cooking will be perfect when warm.
03 -
- Toast your pumpkin seeds in a dry pan for 2 minutes before garnishing; it makes them crispy and brings out their nutty flavor.
- If the soup is too thick, thin it with extra broth or apple cider rather than cream—you'll keep the flavor pure and adjustable.