Winter Squash Apple Soup (Printable Version)

Smooth blend of roasted winter squash and tart apples with warm spices and garnishes.

# What You'll Need:

→ Vegetables & Fruit

01 - 1 medium butternut squash (about 2.5 lbs), peeled, seeded, and cubed
02 - 2 medium apples (such as Granny Smith), peeled, cored, and chopped
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable broth, low-sodium
06 - 1/2 cup apple cider (optional)

→ Fats

07 - 2 tablespoons olive oil

→ Seasonings

08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon ground black pepper

→ Garnish (optional)

12 - 2 tablespoons roasted pumpkin seeds (pepitas)
13 - 2 tablespoons crème fraîche or coconut cream
14 - Chopped fresh chives or parsley

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on the tray and roast for 25–30 minutes, until golden and soft.
03 - In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic and cook 1 minute more.
04 - Add the chopped apples, roasted squash, cinnamon, and nutmeg. Stir well and cook for 2 minutes.
05 - Pour in the vegetable broth and apple cider (if using). Bring to a boil, then reduce heat and simmer for 10–15 minutes, until the apples are very soft.
06 - Remove from heat. Using an immersion blender (or working in batches with a blender), purée the soup until smooth.
07 - Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with pumpkin seeds, crème fraîche or coconut cream, and herbs if desired.

# Expert Insights:

01 -
  • The roasted squash develops a caramelized sweetness that you just cannot achieve from simmering alone
  • Apples add a bright tangy note that cuts through the richness perfectly
  • It comes together in about an hour but tastes like it simmered all day
02 -
  • The roasting step is not optional if you want that deep caramelized flavor
  • Let the soup cool slightly before blending to avoid hot splatter accidents
  • The soup will thicken as it sits, so add a splash of broth when reheating leftovers
03 -
  • Add a pinch of cayenne with the spices if you want a gentle heat that builds slowly
  • Use coconut cream instead of crème fraîche to keep it vegan and add a tropical note

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