Butternut Squash Apple Soup (Printable)

Creamy squash and apple soup seasoned with cinnamon, nutmeg, and ginger for warming comfort in every bowl.

# What You'll Need:

→ Vegetables & Fruit

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 2 medium apples (such as Gala or Fuji), peeled, cored, and diced
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable broth (gluten-free if needed)
06 - 1/2 cup apple cider or unsweetened apple juice

→ Dairy (optional)

07 - 1/2 cup heavy cream or coconut milk (for vegan option)

→ Spices & Seasoning

08 - 2 tablespoons olive oil
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon ground ginger
12 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

13 - Toasted pumpkin seeds
14 - Chopped fresh parsley

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 4-5 minutes until soft and translucent.
02 - Stir in minced garlic, butternut squash cubes, and diced apples. Cook for an additional 3 minutes.
03 - Add ground cinnamon, nutmeg, and ginger. Stir to coat vegetables and fruit thoroughly in spices.
04 - Pour vegetable broth and apple cider into the pot. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until butternut squash and apples are very tender.
05 - Remove from heat. Using an immersion blender, purée the soup until smooth and creamy, or carefully blend in batches using a countertop blender.
06 - Stir in heavy cream or coconut milk if using. Season with salt and black pepper to taste.
07 - Gently reheat if necessary. Ladle into bowls and garnish with toasted pumpkin seeds and fresh parsley if desired.

# Expert Advice:

01 -
  • It comes together in under an hour and feels way more impressive than the effort it actually takes.
  • The natural sweetness of squash and apples means you're not loading it with sugar, just real flavors playing together.
  • One pot, one blender, and you've got four servings of something that tastes like you spent the whole afternoon cooking.
02 -
  • Don't skip blending—the creamy texture is what makes this feel luxurious and is half the appeal, so take your time with it.
  • Taste before you finish seasoning; raw apple and squash need more salt than you'd expect to come alive, and pepper actually adds warmth here.
03 -
  • Use an immersion blender—it gives you more control over texture than a countertop blender and means fewer dishes.
  • Add your cream or milk after blending, not before; it blends smoother and tastes better that way.
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