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Apple Butternut Squash Soup Recipe

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This Apple Butternut Squash Soup is a rich, velvety blend of roasted butternut squash, sweet apples, and warm spices. Finished with a splash of cream and a hint of cinnamon, this comforting dish is perfect for cozy nights, holiday dinners, or as a healthy, make-ahead meal.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 apples (Honeycrisp or Gala work best), peeled, cored, and diced
  • 4 cups vegetable broth (or chicken broth)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger (optional)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper
  • ½ cup heavy cream (or coconut milk for a dairy-free version)
  • Fresh thyme or rosemary for garnish (optional)
  • Pumpkin seeds (optional, for garnish)

Instructions

  1. Roast the Butternut Squash:

    • Preheat your oven to 400°F (200°C).
    • Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper.
    • Spread evenly on a baking sheet and roast for 25-30 minutes, until tender and lightly caramelized.

  2. Sauté Aromatics:

    • In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat.
    • Add chopped onion and sauté for 3-4 minutes until softened.
    • Add minced garlic and cook for another minute until fragrant.

  3. Cook the Soup:

    • Add roasted squash, apples, vegetable broth, cinnamon, nutmeg, and ginger (if using).
    • Bring to a boil, then reduce heat and simmer for 15-20 minutes until the apples are soft.

  4. Blend the Soup:

    • Use an immersion blender to puree the soup until smooth (or carefully transfer it to a blender in batches).
    • Stir in the heavy cream or coconut milk, and adjust seasoning with salt and pepper as needed.

  5. Serve:

    • Ladle the soup into bowls and garnish with fresh thyme, pumpkin seeds, or a drizzle of cream.
    • Serve hot with crusty bread or a grilled cheese sandwich.

Notes

  • Swap apples for pears for a slightly different sweetness.
  • Add a pinch of cayenne pepper for a subtle spicy kick.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Find it online: https://ukfinda.com/apple-butternut-squash-soup-recipe/