Description
A creamy, comforting fall soup featuring roasted butternut squash, tart apples, and warm spices. This easy recipe is nourishing, naturally gluten-free, and perfect for cozy evenings or healthy lunches.
Ingredients
Scale
- 2 lbs butternut squash, peeled and cubed (about 6 cups)
- 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and chopped
- 1 medium yellow onion, diced
- 2 large garlic cloves, minced
- 4 cups low-sodium vegetable broth or chicken broth
- 2 tablespoons olive oil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon freshly cracked black pepper
- 1/2 cup heavy cream, half-and-half, or coconut milk (optional, for creaminess)
- Chopped fresh herbs (parsley, chives, or thyme) for topping (optional)
- Roasted pumpkin seeds or croutons for topping (optional)
- Drizzle of extra virgin olive oil or swirl of cream for topping (optional)
Instructions
- Peel and cube the butternut squash, peel and chop the apples, dice the onion, and mince the garlic. Set all ingredients out.
- Heat olive oil in a large soup pot over medium heat. Add diced onion and a pinch of salt. Sauté until soft and translucent, about 3-4 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Add cubed squash and chopped apples to the pot. Stir to coat with oil and aromatics. Cook for 1 minute.
- Add cinnamon, nutmeg, ginger, salt, and pepper. Pour in broth and stir well. Bring to a gentle boil, then reduce heat, cover, and simmer for 20-25 minutes until squash and apples are fork-tender.
- Remove from heat. Blend soup in batches using a countertop blender (let cool slightly first) or use an immersion blender directly in the pot until smooth and creamy. Add more broth or water if too thick.
- Stir in cream, half-and-half, or coconut milk for extra richness (optional). Taste and adjust seasoning as needed.
- Ladle soup into bowls. Top with fresh herbs, roasted pumpkin seeds, croutons, and a swirl of cream or olive oil as desired. Serve hot.
Notes
For deeper flavor, roast the squash cubes at 400°F for 25 minutes before adding to the pot. Use coconut milk for a vegan version. Adjust sweetness by choosing tart or sweet apples. If soup is too thick, thin with extra broth; if too thin, simmer uncovered to reduce. Taste and adjust salt and spices before serving. Soup stores well in the fridge for up to 5 days or freezes for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 120
- Sugar: 10
- Sodium: 400
- Fat: 3
- Saturated Fat: 1
- Carbohydrates: 25
- Fiber: 4
- Protein: 3
Keywords: butternut squash soup, apple soup, fall soup, comfort food, gluten-free, vegetarian, easy soup recipe, autumn recipes, healthy soup, creamy soup