Butternut Squash and Apple Soup

The first time I made this soup was on a rainy Sunday when I had half a butternut squash sitting on my counter and no real plan for it. Something about the gray weather made me crave something warm and comforting, so I grabbed a couple of apples that were starting to soften and decided to see what would happen. My kitchen filled with this incredible aroma of cinnamon and roasting vegetables that made the whole house feel like autumn had officially arrived. Even my roommate, who claims to hate soup, came wandering in to ask what smelled so good.

Last Thanksgiving, I was in charge of bringing a starter and decided to take a chance on this soup instead of the usual appetizer spread. My aunt, whos been cooking for forty years and can be pretty critical, took one sip and immediately asked for the recipe. Now its become something of a tradition in our family, requested at every fall gathering and even making appearances at Christmas dinner. Theres something about that combination of squash and apple that just makes people feel at home.

Ingredients

• 1 medium butternut squash: Peeling this can be a workout, so use a sharp knife and take your time removing the tough skin
• 2 medium apples: Granny Smith adds nice tartness, but Honeycrisp or Fuji work beautifully if you prefer more sweetness
• 1 medium onion: Yellow onions caramelize nicely and add depth without overpowering the delicate flavors
• 2 cloves garlic: Fresh minced garlic beats jarred every time here, it mellows as it cooks
• 4 cups vegetable broth: Use a good quality broth since it makes up most of the flavor base
• 1/2 cup apple cider: This little splash intensifies the apple flavor and adds a brightness that broth alone cant provide
• 2 tbsp olive oil: For sautéing the aromatics and building that flavor foundation
• 1/2 tsp ground cinnamon: Just enough to give a warm hug without tasting like dessert
• 1/4 tsp ground nutmeg: Freshly grated makes a huge difference if you have the time
• 1/2 tsp salt: Start with this and adjust at the end, the sweetness of the apples varies
• 1/4 tsp black pepper: Adds a little bite that keeps the soup from being too one note
• Optional garnishes: A swirl of cream or coconut cream makes it look fancy, toasted pumpkin seeds add crunch

Instructions

Start your flavor base:

Heat that olive oil in your big pot over medium heat, then toss in the onion and garlic. Let them soften and get translucent, about 3 minutes, until your kitchen starts smelling amazing.

Add the stars of the show:

Toss in your cubed squash and chopped apples, letting them hang out in the pot for about 5 minutes. Stir occasionally so nothing sticks, and watch everything start to glisten.

Wake up the spices:

Sprinkle in the cinnamon, nutmeg, salt, and pepper, stirring to coat every piece. The heat will help release the oils and make the spices more fragrant.

Let it simmer:

Pour in the broth and cider, bring everything to a bubble, then turn down the heat. Cover it up and let it gently simmer for 25 to 30 minutes until a fork slides through the squash like butter.

Make it magic:

Remove the pot from heat and blend until completely smooth using an immersion blender, or carefully transfer batches to a regular blender. Hot soup in a blender is no joke, so never fill it more than halfway.

Final touches:

Taste and add more salt or pepper if needed, then ladle into warm bowls. A pretty swirl of cream and some toasted pumpkin seeds or fresh thyme leaves on top makes it feel special.

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My neighbor smelled this cooking once when I had my windows open, and she actually knocked on my door to find out what I was making. We ended up sharing bowls on my porch while the leaves fell, and now we make it together every autumn. Food has this way of bringing people together that nothing else quite does.

Make It Your Own

Ive tried adding a pinch of cayenne when I want something with a little kick, and it plays surprisingly well with the sweet flavors. Fresh ginger works beautifully too, just grate about a teaspoon in with the garlic. Sometimes I roast the squash and apples first for a deeper, more caramelized flavor, though it adds about 20 minutes to the process.

Pairing Ideas

This soup shines alongside a crusty baguette smeared with good butter, or try it with a simple green salad dressed with apple cider vinaigrette to echo those flavors. For a more substantial meal, I love serving it with grilled cheese sandwiches made with sharp cheddar. The contrast of hot soup and melty cheese is pure comfort.

Storage & Meal Prep

This soup keeps beautifully in the refrigerator for up to five days, and it freezes like a dream for those busy weeknight dinners. I always make a double batch and portion some into freezer-safe containers for those days when cooking feels impossible.

• Let the soup cool completely before freezing to prevent ice crystals from forming
• Thaw overnight in the refrigerator and reheat gently over low medium heat
• Add garnishes fresh when serving, they do not freeze or reheat well

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There is something deeply satisfying about making a soup that looks and tastes this impressive with such humble ingredients. Hope this finds its way into your regular rotation, bringing as much comfort to your table as it has to mine.

FAQs About This Recipe

→ What type of apples work best?

Granny Smith apples provide excellent tartness that balances the squash's sweetness, while Honeycrisp offers a sweeter profile. Any firm apple variety will work well—avoid overly soft apples that might break down completely during cooking.

→ Can I make this soup ahead of time?

Absolutely. The flavors actually deepen and improve after resting in the refrigerator for 1-2 days. Store in an airtight container and reheat gently over medium-low heat, stirring occasionally. You may need to add a splash of broth when reheating if it has thickened.

→ How do I achieve the smoothest texture?

Simmer until the squash and apples are completely tender—they should yield easily when pressed with a spoon. Use an immersion blender for 2-3 minutes, or process in batches in a countertop blender. For ultra-silky results, pass the puréed mixture through a fine-mesh sieve.

→ What can I serve with this soup?

Crusty bread, grilled cheese sandwiches, or a simple green salad with vinaigrette complement the creamy texture beautifully. For a heartier meal, top with roasted chickpeas or serve alongside quinoa or wild rice pilaf.

→ Can I freeze this soup?

Yes, freeze for up to 3 months in freezer-safe containers, leaving 1 inch of space for expansion. Thaw overnight in the refrigerator before reheating. Note that if you've added cream or coconut cream, the texture may change slightly—add fresh garnish after reheating.

→ How can I add more protein?

Stir in rinsed white beans or lentils during the last 10 minutes of simmering. Alternatively, top with roasted chickpeas, toasted pumpkin seeds, or a dollop of Greek yogurt for extra protein without altering the classic flavor profile.