Winter Squash Apple Soup (Printable Version)

A smooth soup blending squash and apple with warm spices, ideal for cold weather.

# What You'll Need:

→ Vegetables & Fruit

01 - 1 medium butternut squash (approximately 2 lbs), peeled, seeded, and cubed
02 - 1 large Granny Smith apple, peeled, cored, and chopped
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups gluten-free vegetable broth
06 - ½ cup canned coconut milk (or heavy cream for non-vegan option)

→ Spices & Seasonings

07 - ½ teaspoon ground cinnamon
08 - ¼ teaspoon ground nutmeg
09 - ¼ teaspoon ground ginger
10 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

11 - 2 tablespoons toasted pumpkin seeds (pepitas)
12 - 1 tablespoon finely chopped fresh chives or parsley

# How to Make It:

01 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute, stirring continuously to prevent burning.
03 - Add cubed butternut squash and chopped apple. Sauté for 5 minutes, stirring occasionally to prevent sticking.
04 - Sprinkle ground cinnamon, nutmeg, and ginger over the mixture. Cook for 1 minute until fragrant.
05 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes until squash and apple are tender.
06 - Remove pot from heat. Use an immersion blender or transfer in batches to a countertop blender to purée until smooth.
07 - Stir in coconut milk or cream and season with salt and pepper to taste. Adjust consistency with additional broth if desired.
08 - Ladle soup into bowls and garnish with toasted pumpkin seeds and fresh herbs if preferred.

# Expert Insights:

01 -
  • The soup comes together in under an hour and tastes like you've been cooking all day.
  • It's naturally vegan and gluten-free, but tastes rich enough that nobody notices what's missing.
  • Butternut squash and apple have this quiet magic together—neither one overpowers, they just lift each other up.
02 -
  • Don't skip toasting the pumpkin seeds in a dry pan for a minute—it transforms them from bland to nutty and gives the soup something to bite into.
  • If your squash isn't tender after 25 minutes, give it a few minutes more; it's better to wait than to blend soup with hard chunks in it.
  • Coconut milk separates in the can, so shake it well or whisk the thick part with the liquid before pouring it in.
03 -
  • An immersion blender makes this completely effortless, but a regular blender works just fine if you're patient and careful with hot soup.
  • Taste and season at the very end, after the coconut milk goes in, because the flavors shift and what needed salt five minutes ago might not need it now.

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