Butternut Squash and Apple Soup

The first frost had just dusted the windows when my neighbor dropped off a bag of apples from her tree and a butternut squash she had extra. I stood in my kitchen, phone buzzing with work emails, and decided to make something that would force me to slow down. That afternoon, as the soup simmered, the whole house filled with cinnamon and warm earthiness, and I remember thinking this is exactly what autumn should smell like.

I brought a batch to my parents house last November, right when my dad was recovering from surgery and had zero appetite. My mom warmed it up while I unpacked the car, and suddenly he appeared in the kitchen, asking what smelled so good. He ate two bowls that night, and my mom texted me the next morning asking for the recipe because it was the first thing he had truly enjoyed eating in weeks.

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed: Choose one that feels heavy for its size, and if you have time, roasting the cubes first adds incredible depth
• 2 medium apples such as Gala or Fuji, peeled, cored, and diced: Sweeter varieties work best here, and leave the skin on if you want more texture in the finished soup
• 1 medium yellow onion, chopped: Yellow onions have the right balance of sweetness and savory notes that white onions sometimes lack
• 2 cloves garlic, minced: Fresh garlic makes a difference here, and let it sit for a minute after mincing to develop those aromatic compounds
• 4 cups vegetable broth: Use a good quality broth because it provides the foundation, and low sodium lets you control the seasoning
• 1/2 cup apple cider or unsweetened apple juice: This brightens everything and ties the squash and apple flavors together beautifully
• 1/2 cup heavy cream or coconut milk: Totally optional, but it transforms the soup from lovely to luxurious
• 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger: These warm spices are classic for a reason, and toasting them in the oil first releases their essential oils
• Salt and freshly ground black pepper, to taste: Finish with salt and pepper at the end, as the flavor concentrates during cooking
• Toasted pumpkin seeds and chopped fresh parsley: These add crunch and color, making each bowl feel like something special

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Build the flavor foundation:

In a large pot, heat 2 tbsp olive oil over medium heat, add the onion, and sauté for 4 to 5 minutes until soft and translucent and your kitchen starts smelling wonderful

Add the aromatic vegetables:

Stir in garlic, butternut squash, and apples, then cook for another 3 minutes to start releasing their flavors

Wake up the spices:

Add cinnamon, nutmeg, and ginger, stirring to coat the vegetables and fruit so the spices bloom in the hot oil

Create the soup base:

Pour in the vegetable broth and apple cider, bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes, or until the squash and apples are very tender when pierced with a fork

Transform the texture:

Remove from heat and use an immersion blender, or carefully transfer to a countertop blender in batches, to purée the soup until smooth and creamy

Finish with richness:

Stir in the cream or coconut milk if using, then season with salt and pepper to taste, adding more than you think you might need

Serve with intention:

Gently reheat if necessary, ladle into bowls, and garnish with toasted pumpkin seeds and chopped fresh parsley for that final touch

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Last October, I made a double batch for a weekend gathering with friends who had just moved into a new apartment. We sat on their unpacked boxes eating from mismatched bowls, and someone mentioned how this soup felt like a hug in a bowl, and we all laughed but honestly, they were right.

Making It Your Own

I have added a pinch of cayenne when I wanted something with a little kick, and it creates this beautiful complexity that people cannot quite put their finger on but absolutely love. Sometimes I swap in a pear for one of the apples, which brings a more subtle sweetness and feels just a bit more elegant.

What To Serve With It

A slice of crusty sourdough, toasted and rubbed with raw garlic, is practically mandatory in my house. A simple green salad with a bright vinaigrette cuts through the richness and makes the whole meal feel balanced without much effort.

Storage And Reheating

This soup keeps beautifully in the refrigerator for up to five days and actually develops more depth of flavor as it sits. I often make a big batch on Sunday knowing I have effortless lunches for the week ahead, especially when the weather turns gray and I want something warm without cooking.

• Freeze individual portions in freezer safe containers for up to three months, leaving half an inch of space at the top for expansion
• Reheat gently over low heat, stirring occasionally, and add a splash of broth if it seems too thick
• The cream can separate when freezing, so stir it back in well after reheating or add fresh cream when serving

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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There is something deeply nourishing about making soup, about the slow transformation of humble ingredients into something that warms you from the inside out. I hope this recipe finds its way into your regular rotation, bringing comfort to your kitchen in the way it has to mine.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup stores beautifully in the refrigerator for up to 5 days. The flavors actually develop and deepen overnight, making it an excellent option for meal prep. Simply reheat gently on the stovetet, adding a splash of broth if needed to adjust consistency.

→ What apples work best in this soup?

Sweet varieties like Gala, Fuji, Honeycrisp, or McIntosh complement the natural sweetness of the butternut squash beautifully. Avoid tart apples like Granny Smith as they can make the soup overly acidic.

→ Can I freeze this soup?

Yes, freeze without the cream or coconut milk added. Once cooled, transfer to airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator, reheat on the stove, and stir in your creamy element just before serving.

→ Do I need to peel the squash?

Yes, the skin of butternut squash becomes tough when cooked and won't blend smoothly. Use a sharp vegetable peeler or knife to remove the skin before cubing. A 2-pound squash typically yields about 3 cups of prepared cubes.

→ What can I serve with this soup?

Crusty bread, sourdough, or garlic knots make excellent accompaniments for dipping. A simple green salad with vinaigrette provides a nice contrast. For a heartier meal, pair with a grilled cheese sandwich or savory scones.

→ How can I make this soup vegan?

Simply substitute the heavy cream with full-fat coconut milk. The coconut milk adds a lovely subtle sweetness and velvety texture. Ensure your vegetable broth is certified vegan, and you'll have a completely plant-based version that's just as delicious.