Spiced Butternut Squash and Apple Soup

Name: Spiced Butternut Squash and Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 lbs butternut squash, peeled and cubed; 1 large apple, peeled and chopped; 1 large onion, diced; 2 cloves garlic, minced; 1 tbsp olive oil; 4 cups vegetable broth; 1/2 cup coconut milk; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground allspice; Salt and pepper to taste

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

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Embrace the cozy flavors of fall with this Spiced Butternut Squash and Apple Soup. It’s a perfect blend of warm spices and sweet autumn produce, ideal for those chilly evenings when you crave something comforting yet light.

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Ingredients for Spiced Butternut Squash and Apple Soup

Butternut squash provides a creamy base with its naturally sweet and nutty flavor. It’s the star of the show here. Apple, preferably a sweet-tart variety like Honeycrisp, adds a lovely hint of sweetness and complements the squash beautifully. Onion and garlic offer a savory depth to the soup, while olive oil is the perfect medium to sauté and bring out their flavors. Vegetable broth adds body and a savory backbone. Coconut milk gives the soup a creamy finish without the need for dairy. Finally, the blend of cinnamon, nutmeg, and allspice infuses the soup with warm, autumnal spices that make your kitchen smell heavenly.

Tips & Tricks

For a thicker soup, reduce the amount of broth slightly or simmer a bit longer to let more liquid evaporate.
Peeling and cubing butternut squash can be tough—microwave it for a couple of minutes to soften the skin for easier handling.
If the soup is too thick after blending, simply add more broth or water to reach your desired consistency.

Serving Suggestions

This soup pairs wonderfully with crusty bread or a fresh green salad. For added texture, you might sprinkle some toasted pumpkin seeds or a dollop of Greek yogurt on top. A side of roasted vegetables can also complement the soup’s flavors beautifully.

Frequently Asked Questions

Can I use a different type of squash?: Yes, feel free to substitute with acorn or kabocha squash if you prefer, though it may slightly alter the flavor and texture.
Is there a substitute for coconut milk?: You can use heavy cream or a non-dairy alternative like almond milk, but note that the flavor and creaminess will change slightly.
How long will leftovers keep?: Stored in an airtight container in the fridge, this soup will be good for up to 4 days. It also freezes well for up to 2 months.

Spiced Butternut Squash and Apple Soup Recipe Walkthrough

Start by heating a tablespoon of olive oil in a large pot over medium heat. Toss in the diced onion and sauté until it turns translucent, which should take about 5 minutes. This step builds the flavor foundation for your soup.

Next, add the minced garlic. Stir it in and let it cook for just a minute until it becomes aromatic. Be careful not to let it burn—burned garlic can make the soup bitter.

Now, it's time to introduce the cubed butternut squash and chopped apple to the pot. Stir them well so they’re coated with the onion and garlic mixture. Sprinkle in the cinnamon, nutmeg, and allspice, along with some salt and pepper to taste. Mix everything to make sure the spices are evenly distributed.

Pour in the vegetable broth and stir to combine. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Let it cook uncovered for about 20 minutes, or until the squash is tender and easily pierced with a fork.

Once the squash is soft, use an immersion blender to puree the soup directly in the pot until it’s smooth and velvety. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender and blend in batches.

Stir in the coconut milk and adjust the seasoning if needed. Let the soup simmer for another 5 minutes to meld all the flavors nicely. Serve it hot and enjoy the warming blend of spices and sweetness.

Why You'll Love This Recipe

Perfectly balances sweet and savory flavors.
Rich and creamy without any dairy.
Easy to make with simple, wholesome ingredients.
Great for meal prep—flavors deepen even more the next day.

Ingredients

2 lbs butternut squash, peeled and cubed

1 large apple, peeled and chopped

1 large onion, diced

2 cloves garlic, minced

1 tbsp olive oil

4 cups vegetable broth

1/2 cup coconut milk

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground allspice

Salt and pepper to taste

Step-by-step Instructions

1. In a large pot, heat olive oil over medium heat and add onion, sautéing until translucent.

2. Add garlic and cook for an additional minute until fragrant.

3. Stir in cubed butternut squash and apple, coating them with the oil and onion mixture.

4. Add cinnamon, nutmeg, allspice, salt, and pepper, stirring to combine.

5. Pour in vegetable broth and bring to a boil, then reduce heat and let simmer for 20 minutes until squash is tender.

6. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender and blend in batches.