Pin it The first time I made this soup was during a particularly gray November when my kitchen felt like the only warm place in the world. I had picked up too many apples at the orchard and a squash that had been sitting on my counter for weeks, almost daring me to finally cook it. The combination seemed improbable until that first whiff of cinnamon hit the steam rising from the pot.
My sister stayed over that weekend and we ended up eating bowls of it curled up on the couch while watching old movies. She asked for the recipe before she even finished her first serving, which is usually the only review I need to know something is worth making again.
Ingredients
- 1 medium butternut squash (about 2 lbs): Peeling this takes some effort but the smooth texture it creates is worth every second with the vegetable peeler
- 2 medium apples: Gala or Fuji work beautifully because they hold their shape but break down enough to thicken the soup naturally
- 1 medium yellow onion: Chopped small so it virtually disappears into the finished blend
- 2 cloves garlic: Minced fresh because the jar stuff never quite delivers the same warmth
- 4 cups vegetable broth: Use a good quality one since it provides the foundation for all the other flavors
- 1/2 cup apple cider: This little trick adds brightness that broth alone cannot achieve
- 1/2 cup heavy cream or coconut milk: The cream makes it luxurious but coconut milk adds a lovely tropical note
- 1/2 tsp ground cinnamon: Do not be tempted to add more because it can easily overwhelm the delicate squash flavor
- 1/4 tsp ground nutmeg: Freshly grated is transformative but the ground version works perfectly well here
- 1/4 tsp ground ginger: Just enough to add warmth without making it taste like a dessert
- Salt and freshly ground black pepper: Taste as you go because the sweetness will affect how much seasoning you need
- Toasted pumpkin seeds and chopped fresh parsley: These add a beautiful color contrast and satisfying crunch
Instructions
- Build your flavor foundation:
- Heat 2 tbsp olive oil in a large pot over medium heat then add the chopped onion and sauté for 4 to 5 minutes until soft and translucent and fragrant.
- Add the aromatics:
- Stir in the garlic butternut squash and apples and cook for another 3 minutes to start developing those sweet roasted notes.
- Wake up the spices:
- Add cinnamon nutmeg and ginger and stir constantly for about 30 seconds until the spices become fragrant and coat everything evenly.
- Let it simmer:
- Pour in the vegetable broth and apple cider then bring to a boil before reducing heat and simmering uncovered for 25 to 30 minutes until the squash and apples are very tender.
- Transform the texture:
- Remove from heat and use an immersion blender directly in the pot or carefully transfer to a countertop blender and purée until completely smooth.
- Add the finishing touch:
- Stir in the cream or coconut milk if using then season with salt and pepper to taste and gently reheat if needed before serving.
Pin it Last year I made a double batch for a Thanksgiving potluck and someone asked if I had ordered it from a restaurant. That question alone made all the peeling and chopping completely worth the effort.
Making It Your Own
The beauty of this soup is how it welcomes variations without losing its identity. I have added a pinch of cayenne when I wanted something with a bit more kick and the gentle heat plays wonderfully against the sweetness.
Serving Suggestions
Crusty bread is almost mandatory for dunking because that first dip of bread into the warm soup might be the best bite of the entire meal. A simple green salad with a bright vinaigrette cuts through the richness nicely.
Make Ahead Magic
This soup actually tastes better the next day when the flavors have had more time to marry and develop. It freezes beautifully for up to three months so you can pull together an elegant dinner with almost zero effort on busy weeknights.
- Let the soup cool completely before freezing to prevent ice crystals from forming
- Leave out the cream if freezing and add it when you reheat for the best texture
- Thaw overnight in the refrigerator and warm gently over low heat
Pin it There is something deeply satisfying about turning humble ingredients into something that feels like a warm hug in a bowl. This soup has become my go to when I need comfort without the fuss.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors have time to develop. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, adding a splash of broth if needed to thin consistency.
- → What type of apples work best?
Sweet apples like Gala, Fuji, or Honeycrisp complement the squash beautifully. Avoid tart varieties like Granny Smith as they can overpower the delicate balance. The apples should be firm enough to hold their shape during simmering but tender enough to purée smoothly.
- → Is freezing recommended?
Yes, this freezes exceptionally well for up to 3 months. Let cool completely before transferring to freezer-safe containers, leaving about an inch of space for expansion. Thaw overnight in the refrigerator and reheat gently, stirring occasionally.
- → Can I substitute other winter squash?
Acorn squash, pumpkin, or delicata squash all work as excellent alternatives. Keep in mind that cooking times may vary slightly depending on the variety's density. Adjust simmering time until vegetables are completely tender before puréeing.
- → How do I achieve the smoothest texture?
An immersion blender makes quick work of puréeing directly in the pot. If using a countertop blender, work in batches and vent the lid to release steam. For ultra-silky results, strain through a fine-mesh sieve after blending, though this step is optional.
- → What can I serve alongside this soup?
Crusty sourdough or whole-grain bread is perfect for dipping. A simple arugula salad with vinaigrette provides fresh contrast. For heartier meals, pair with a grilled cheese sandwich or roasted vegetables. The soup also shines as a starter before a main course.