Butternut Squash Apple Soup (Print Version)
Smooth autumn blend of sweet butternut squash and tart apples with warming spices.
# Recipe Ingredients:
→ Vegetables & Fruit
01 - 1 medium butternut squash (approximately 2 pounds), peeled, seeded, and cubed
02 - 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and chopped
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups gluten-free vegetable broth
06 - 1/2 cup coconut milk or heavy cream (optional, for added creaminess)
→ Seasonings
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground ginger
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon freshly ground black pepper
→ Finishing
12 - 2 tablespoons olive oil or unsalted butter
13 - Pumpkin seeds or chopped fresh herbs for garnish (optional)
# Directions:
01 - Heat olive oil or butter in a large pot over medium heat. Add chopped onion and minced garlic; cook until softened, about 4 minutes.
02 - Add cubed butternut squash and chopped apples to the pot. Cook for 3 to 4 minutes, stirring occasionally.
03 - Incorporate ground cinnamon, nutmeg, ginger, salt, and black pepper. Stir and cook for 1 minute until fragrant.
04 - Pour in vegetable broth. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes until squash and apples are tender.
05 - Remove from heat. Use an immersion blender or countertop blender in batches to puree the soup until smooth and creamy.
06 - Stir in coconut milk or heavy cream if desired. Reheat gently over low heat and adjust salt and pepper to taste.
07 - Ladle soup into bowls and garnish with pumpkin seeds or fresh herbs, if preferred.
# Expert Advice:
01 -
- It's the kind of soup that sneaks sweetness and spice together in a way that feels like sharing a secret with a friend
- The creamy texture and simple ingredients make it a go-to for easy yet elegant dinners
02 -
- Using an immersion blender makes it easier to get that silky texture without dirtying extra dishes
- Adding the spices just before simmering helps them bloom and brighten the whole soup
03 -
- Roasting the squash before cooking can add a rich, caramelized depth to the soup
- The secret to a perfectly smooth soup is blending when the ingredients are still warm, not hot