Winter Squash Apple Soup

There's something about October that makes me crave this soup—not because of the calendar, but because that's when I first tasted something like it at a farmstand near our old place. The woman running the stand had just ladled a sample into a tiny paper cup, and the warmth of it, the way the squash and apple melted together into something almost like silk, made me stand there in the middle of her market thinking about my kitchen back home. I spent the next few weeks tinkering with versions until I landed on this one, and now it shows up in my pot every time the weather turns and I feel like I need something that tastes like comfort.

I made this for my roommate once when she came home sick, and she fell asleep on the couch with the bowl still warm in her hands. That image stuck with me—not because it was dramatic, but because it was the smallest, most honest thing. This soup does that. It doesn't need fanfare or the right occasion. It just sits there in a bowl, waiting for you to need it.

Ingredients

• Butternut squash: Get one that feels heavy for its size—that means it's packed with moisture and natural sweetness. Peeling it raw is tedious, so don't feel bad roasting it whole first if you have an extra 25 minutes.
• Apple: Granny Smith is tart enough to balance the squash's sweetness, but if you only have what's in your bowl, use that instead.
• Onion and garlic: These are the quiet foundation—the onion softens into nothing, and the garlic just whispers itself into the background.
• Vegetable broth: Use the kind you'd actually drink on its own, not the box that's been hiding in the back of your pantry for two years.
• Coconut milk: The full-fat version from a can pours in rich and smooth; if you use light coconut milk, you'll taste the difference (not in a good way).
• Cinnamon, nutmeg, ginger: These spices are doing the real work here—they're what transform squash and apple into something that feels deliberate and warm.

Instructions

Start the base:

Heat olive oil in a large pot over medium heat and add the diced onion. Let it sit for 3 to 4 minutes, stirring every so often, until it turns translucent and smells almost sweet. You'll know it's ready when pressing a piece against the pot releases a soft sizzle.

Wake up the garlic:

Stir in the minced garlic and cook for just 1 minute, stirring almost constantly. Garlic burns fast, and burnt garlic tastes like a mistake, so stay with it.

Add the main players:

Toss in the cubed squash and chopped apple, stirring everything to coat it in that garlicky oil. Cook for about 5 minutes, letting the edges of the squash get just slightly golden. This is when your kitchen starts to smell like something good is happening.

Spice and toast:

Sprinkle in the cinnamon, nutmeg, and ginger all at once, and stir constantly for about a minute. The heat will release the spices, and your pot will smell like autumn in the best way possible.

Add the liquid:

Pour in the vegetable broth and bring everything to a boil, then immediately lower the heat and cover the pot. Let it simmer for 20 to 25 minutes, until the squash falls apart when you poke it with a fork and the apple has disappeared entirely.

Blend into silk:

Remove the pot from the heat and use an immersion blender to purée the soup until it's completely smooth, working in batches if you need to use a countertop blender instead. This is satisfying work—you'll watch it transform from chunky to silky right before your eyes.

Finish and season:

Stir in the coconut milk and taste as you go, adding salt and pepper until it tastes right. If it feels too thick, thin it out with a splash more broth and taste again.

Serve:

Ladle the soup into bowls and scatter the toasted pumpkin seeds and fresh chives over the top if you have them. Even without the garnish, it's complete.

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I once made this soup in a kitchen I was renting for just a month, in a place I was only staying to figure something out. I don't remember what I was trying to figure out anymore, but I remember standing at the stove waiting for the squash to soften, and feeling like at least this one thing—this soup—was going exactly how it was supposed to.

When to Roast Instead of Simmer

If you have extra time and want deeper flavor, roast the cubed squash at 400°F (200°C) for about 25 minutes before adding it to the pot. The edges caramelize slightly, and something sweet and complex happens that you can taste in the finished soup. It's not necessary, but it's the kind of thing that makes you feel like you planned ahead.

Playing with Texture and Richness

Swap the coconut milk for heavy cream or crème fraîche if you're not vegan, and the soup becomes a little more elegant and French—it's the same soup, but it feels different. Some people add a dollop of Greek yogurt on top instead of either one. The squash and apple don't mind; they play well with almost anything creamy.

Serving and Storing

This soup reheats beautifully, and it actually tastes better the next day once the flavors have had time to settle and get to know each other. Tear off a piece of crusty bread, pour a glass of crisp white wine, and suddenly what started as a simple soup becomes a small, intentional meal.

• Refrigerate leftovers for up to 4 days, or freeze for up to 3 months in an airtight container.
• Reheat on the stovetop over medium heat, stirring occasionally, and add a splash of broth if it's thickened too much.
• Leave the garnish for just before serving—it stays fresher and keeps its crunch.

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This soup is proof that the simplest things often mean the most. Make it when you need to slow down, and share it with someone who looks like they do too.

Recipe Questions & Answers

→ Can I use other types of squash?

Yes, varieties like kabocha or acorn squash can be substituted for butternut to create a similar texture and flavor.

→ What is the best apple to use?

Granny Smith apples are recommended for their tartness, which balances the squash's sweetness.

→ How do I adjust the soup's consistency?

Add more vegetable broth gradually if you prefer a thinner texture after blending.

→ Can I roast the squash before cooking?

Roasting at 400°F for 25 minutes deepens the flavor, adding a caramelized note to the soup.

→ What garnishes complement this soup?

Toasted pumpkin seeds and fresh chopped herbs like chives or parsley provide texture and freshness.