Print

Easy Crowd-Pleasing Butternut Squash Apple Soup

butternut squash apple soup - featured image
Print Recipe

A warm, velvety, slightly tangy butternut squash apple soup that’s perfect for fall gatherings. This crowd-pleasing recipe is quick, easy, and made with simple ingredients for a silky smooth texture without cream.

Ingredients

Scale
  • 1 large butternut squash, peeled, seeded, and cubed (about 4 cups or 600g)
  • 2 medium apples, peeled, cored, and chopped (about 2 cups or 300g), such as Honeycrisp or Fuji
  • 1 medium yellow onion, chopped (about 1 cup or 150g)
  • 2 cloves garlic, minced
  • 3 cups (720ml) vegetable broth
  • 1 cup (240ml) apple cider or unfiltered apple juice
  • 1 tablespoon olive oil or butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon cayenne pepper (optional)
  • 1 tablespoon apple cider vinegar
  • For garnish (optional): ¼ cup (60ml) heavy cream or coconut milk, 2 tablespoons roasted pumpkin seeds (pepitas), 1 tablespoon fresh thyme or sage leaves, drizzle of maple syrup or honey

Instructions

  1. Prep your produce: Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cube into 1-inch pieces. Peel and core the apples, chop into similar-sized chunks. Dice the onion and mince the garlic.
  2. Sauté the aromatics: Heat 1 tablespoon olive oil or butter in a large pot over medium heat. Add the chopped onion and cook for 5-6 minutes until translucent and fragrant. Add the minced garlic and cook for 30 seconds, stirring constantly.
  3. Add the main ingredients: Toss in the cubed butternut squash, chopped apples, salt, pepper, cinnamon, nutmeg, and cayenne (if using). Stir for about 2 minutes until coated in spices.
  4. Pour in the liquids: Add the vegetable broth and apple cider. Stir well, scraping up any browned bits from the bottom. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 20-25 minutes until squash is tender.
  5. Check for doneness: Test the squash with a fork; it should slide in easily. If still firm, cook for another 5 minutes.
  6. Blend until smooth: Remove from heat. Use an immersion blender to blend until completely smooth, about 1-2 minutes. If using a regular blender, let cool for 10 minutes first, then blend in batches.
  7. Finish and adjust: Stir in 1 tablespoon apple cider vinegar. Taste and adjust seasoning with more salt, pepper, or a touch of maple syrup or honey if desired.
  8. Serve and garnish: Ladle into bowls. Drizzle with cream or coconut milk, sprinkle with roasted pumpkin seeds, and add fresh thyme or sage leaves. Serve immediately.

Notes

For deeper flavor, roast the cubed squash and apples at 400°F (200°C) for 20 minutes before adding to the pot. The soup can be made up to 2 days ahead; flavors deepen overnight. Freezes well for up to 3 months. Adjust liquid ratio as needed; start with 3 cups broth and add more after blending if too thick.

Nutrition

Keywords: butternut squash soup, apple soup, fall soup, easy soup, crowd-pleasing soup, vegetarian soup, gluten-free soup

Find it online: https://leilameals.com/easy-crowd-pleasing-butternut-squash-apple-soup/