Winter Squash Apple Soup (Printable Version)

Smooth blend of roasted squash and apples delivering subtle sweetness and warming spices.

# What You Need:

→ Vegetables & Fruit

01 - 1 medium butternut squash (about 2.5 lbs), peeled, seeded, and cubed
02 - 2 medium apples (such as Granny Smith), peeled, cored, and chopped
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable broth, low-sodium
06 - 1/2 cup apple cider (optional)

→ Fats

07 - 2 tbsp olive oil

→ Seasonings

08 - 1/2 tsp ground cinnamon
09 - 1/4 tsp ground nutmeg
10 - 1/2 tsp salt, or to taste
11 - 1/4 tsp ground black pepper

→ Garnish

12 - 2 tbsp roasted pumpkin seeds (pepitas)
13 - 2 tbsp crème fraîche or coconut cream
14 - Chopped fresh chives or parsley

# Directions:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on the tray and roast for 25-30 minutes, until golden and soft.
03 - In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic and cook 1 minute more.
04 - Add the chopped apples, roasted squash, cinnamon, and nutmeg. Stir well and cook for 2 minutes.
05 - Pour in the vegetable broth and apple cider (if using). Bring to a boil, then reduce heat and simmer for 10-15 minutes, until the apples are very soft.
06 - Remove from heat. Using an immersion blender (or working in batches with a blender), purée the soup until smooth.
07 - Taste and adjust seasoning with additional salt and pepper if needed.
08 - Serve hot, garnished with pumpkin seeds, crème fraîche or coconut cream, and herbs if desired.

# Expert Advice:

01 -
  • The natural sweetness from roasted squash balances beautifully with tart apples
  • It comes together in under an hour but tastes like it simmered all day
  • The cinnamon and nutmeg give it warmth without making it taste like dessert
02 -
  • Blending hot soup can be dangerous, so let it cool slightly if using a regular blender
  • The soup thickens as it sits, so add a splash of water or broth when reheating leftovers
  • Tasting before and after blending is crucial because blending mutes some flavors
03 -
  • Use a sharp vegetable peeler to make squash prep less tedious
  • The consistency should be thick enough to coat a spoon but still pourable
  • Adjust the sweetness by choosing sweeter or tarter apple varieties

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