Butternut Squash and Apple Soup (Printable)

Velvety butternut squash and apple soup with warming cinnamon, nutmeg, and ginger for a cozy autumn bowl.

# What You'll Need:

→ Vegetables & Fruit

01 - 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
02 - 2 medium apples such as Gala or Fuji, peeled, cored, and diced
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable broth
06 - 1/2 cup apple cider or unsweetened apple juice

→ Dairy

07 - 1/2 cup heavy cream or coconut milk

→ Spices & Seasoning

08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon ground ginger
11 - Salt and freshly ground black pepper to taste
12 - 2 tablespoons olive oil

→ Garnish

13 - Toasted pumpkin seeds
14 - Chopped fresh parsley

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 4 to 5 minutes until soft and translucent.
02 - Stir in minced garlic, cubed butternut squash, and diced apples. Cook for an additional 3 minutes.
03 - Add ground cinnamon, nutmeg, and ginger to the pot. Stir thoroughly to coat all vegetables and fruit evenly with the spice blend.
04 - Pour in vegetable broth and apple cider. Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes until the squash and apples are very tender.
05 - Remove from heat. Using an immersion blender, purée the soup until smooth and creamy. Alternatively, carefully transfer in batches to a countertop blender.
06 - Stir in the heavy cream or coconut milk. Season with salt and freshly ground black pepper to taste.
07 - Gently reheat if necessary. Ladle into bowls and garnish with toasted pumpkin seeds and chopped fresh parsley.

# Expert Tips:

01 -
  • The whole thing comes together in under an hour, making weeknight dinners feel effortless despite tasting like you fussed.
  • You can make it with cream or coconut milk depending on who's eating, and honestly no one notices the swap.
  • It freezes beautifully, so one quiet cooking afternoon gives you multiple cozy dinners waiting in your freezer.
02 -
  • Don't skip blending thoroughly—lumpy soup feels unfinished, but smooth soup feels intentional and professional.
  • Adding your cream at the very end instead of during cooking keeps the flavors sharp and prevents the soup from becoming one flat note.
03 -
  • Using an immersion blender right in the pot saves dishes and gives you more control over the texture than a countertop blender.
  • Taste your broth before using it—a lackluster broth will make a lackluster soup, but a good one elevates everything else in the pot.
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