Spiced Apple Butternut Squash Soup

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 6
★★★★★
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As the leaves turn and the air grows crisp, this Spiced Apple Butternut Squash Soup brings the perfect blend of warmth and flavor to your table. This recipe combines the sweetness of butternut squash with the tartness of apples, all enhanced by a medley of spices to create a comforting fall dish.

Ingredients for Spiced Apple Butternut Squash Soup

The star of this soup is undoubtedly the butternut squash. Its natural sweetness and creamy texture make it ideal for blending into a smooth soup. Granny Smith apples bring a tart contrast that brightens the flavor profile. Onions and garlic provide a savory base, while the blend of cinnamon, nutmeg, and ginger adds warmth and depth. Vegetable broth and apple cider serve as the liquid base, enhancing the soup's autumnal essence. If you're feeling indulgent, a splash of heavy cream at the end adds richness. The garnishes of pumpkin seeds and fresh sage give a nice textural and flavor contrast.

Tips & Tricks

  • Roasting the squash brings out its natural sweetness, so don't skip this step.
  • Use a high-quality vegetable broth for the best flavor.
  • If you don't have an immersion blender, let the soup cool slightly before blending in a countertop blender to avoid splattering.

Serving Suggestions

This soup pairs beautifully with a crusty sourdough or a toasted baguette. For a complete meal, consider serving it alongside a mixed greens salad with a light vinaigrette. A glass of chilled white wine, like a Chardonnay, complements the flavors wonderfully.

Frequently Asked Questions

Can I make this soup vegan?
Absolutely! Simply omit the heavy cream or replace it with coconut cream for a vegan option.
How long does this soup keep in the fridge?
Stored in an airtight container, it should last for about 3-4 days in the refrigerator.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be stored for up to 3 months.

Spiced Apple Butternut Squash Soup Recipe Walkthrough

Start by preheating your oven to 400°F (200°C). While the oven heats up, peel and cube a medium-sized butternut squash, about 2 pounds worth. Toss the cubes with a tablespoon of olive oil, a pinch of salt, and a dash of pepper. Spread them out on a baking sheet, and pop them into the oven for 25-30 minutes until they're tender and slightly caramelized.

While your squash is roasting, grab a large pot and heat a tablespoon of olive oil over medium heat. Add a diced large onion and sauté until it's translucent, which should take around 5 minutes. Next, toss in the diced Granny Smith apples and minced garlic. Let these cook for another 3 minutes until the apples start to soften.

Stir in the ground cinnamon, nutmeg, and ginger, letting them cook for about a minute until they release their aroma. It’s time to add the roasted squash to the pot, followed by the vegetable broth and apple cider. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, allowing all the flavors to meld together.

Now, it's time to blend. Use an immersion blender to purée the soup directly in the pot until smooth. If you prefer, you can transfer the soup in batches to a blender, then return it to the pot once it reaches your desired consistency. Stir in the heavy cream if you’re using it, and adjust the seasoning with salt and pepper to taste.

Serve your soup hot, garnishing each bowl with a sprinkle of pumpkin seeds and a few fresh sage leaves. Enjoy the comforting warmth of each spoonful.

Why You'll Love This Recipe

  • Perfectly balances sweet and savory flavors.
  • Rich in seasonal ingredients that are easy to find in the fall.
  • Simple to prepare with a rich and creamy finish.
  • Great for making ahead and freezes well.

Ingredients

1 medium-sized butternut squash (about 2 lbs), peeled and cubed
2 tablespoons olive oil
1 large onion, diced
2 Granny Smith apples, peeled, cored, and diced
3 cloves garlic, minced
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
4 cups vegetable broth
1 cup apple cider
Salt and pepper to taste
1/2 cup heavy cream (optional)
Pumpkin seeds for garnish
Chopped fresh sage for garnish

Step-by-step Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 25-30 minutes, or until tender.
3. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
4. Add the diced apples and garlic to the pot, cooking for another 3 minutes until the apples begin to soften.
5. Stir in the cinnamon, nutmeg, and ginger, cooking until fragrant, about 1 minute.
6. Add the roasted squash, vegetable broth, and apple cider to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
7. Use an immersion blender to purée the soup until smooth. Alternatively, transfer in batches to a blender, then return to the pot.
8. Stir in the heavy cream, if using, and adjust seasoning with salt and pepper.
9. Serve hot, garnished with pumpkin seeds and fresh sage.

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