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- 1 medium butternut squash, peeled and diced - 2 medium apples, cored and diced (preferably Granny Smith) - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth To make this soup, you need some key ingredients. Butternut squash gives the soup its creamy base. I like to use Granny Smith apples for their tartness, which balances the sweetness of the squash. The onion and garlic add depth, while vegetable broth brings everything together. - 1/2 cup coconut cream - Fresh thyme or chives for garnish Adding coconut cream gives your soup a nice, creamy texture. If you want to elevate the dish, add fresh thyme or chives on top. They add a burst of flavor and a pop of color. - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - Salt and pepper to taste Seasoning is crucial for flavor. Ground ginger and cinnamon add warmth and a hint of spice. Don’t forget to adjust salt and pepper to your liking. Taste as you go to find that perfect balance. First, peel the butternut squash. Cut it in half and scoop out the seeds. Next, slice it into smaller pieces. Dice these pieces into small cubes, about one inch in size. This helps them cook evenly. Now, take the apples. I prefer Granny Smith for their tartness. Core and dice them into similar sizes as the squash. This keeps the flavors balanced. Finally, chop the onion. Aim for small pieces so they cook quickly. Mince the garlic cloves until they are fine. This will add great flavor to our soup. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic first. Sauté these for about five minutes. You want the onion to turn soft and clear. Next, add the diced butternut squash and apples. Stir them often for five to seven minutes. This step helps them soften and mix with the flavors. Now, sprinkle in the ground ginger and cinnamon. Mixing these spices in coats the squash and apples well. They will add warmth and sweetness to the soup. Pour in the vegetable broth next. Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 20 to 25 minutes. The squash should be tender when done. Once the soup is ready, take an immersion blender. Blend the soup directly in the pot until it is smooth. If you don’t have one, you can transfer it to a blender in batches. If you're using coconut cream, stir it in now. This adds a rich, creamy texture. Season the soup with salt and pepper to taste. Heat it over low until it's warm. Serve the soup hot. Garnish it with fresh thyme or chives for a lovely touch. Enjoy the comforting flavors! Choosing the right apple variety is key. I recommend using Granny Smith apples. They are tart and balance the sweetness of butternut squash. You can try Honeycrisp for a sweeter taste. Adjust your seasonings as you go. Taste the soup while cooking. You may want to add more salt or pepper to enhance the flavors. If you want a creamy soup but don't like coconut cream, try plain yogurt or sour cream. These options add a nice tang. To achieve the perfect texture, blend the soup until smooth. If it's too thick, add more broth or water. You want it to be silky, not chunky. For this soup, a large pot is essential. A sturdy wooden spoon helps mix everything well. I highly recommend using an immersion blender. It lets you blend the soup right in the pot. This saves time and fewer dishes to clean. An immersion blender also gives you control over the soup’s texture. {{image_2}} For those following a vegan diet, you can easily adjust this soup. Simply replace the vegetable broth with a homemade or store-bought vegan broth. The coconut cream adds richness, but you can skip it or use another plant-based cream if you prefer. If you need a gluten-free option, this recipe is naturally gluten-free. Just ensure your vegetable broth is labeled gluten-free. This soup is a great choice for everyone, regardless of dietary needs. You can play with spices to enhance the flavor. Adding nutmeg or cardamom can give the soup a warm twist. These spices blend well with the squash and apples, enriching the taste. Incorporating other vegetables makes this soup even better. Try adding diced carrots or sweet potatoes. They add sweetness and nutrition, creating a heartier soup. Pair this soup with a fresh salad or crusty bread for a complete meal. The soup is warm and filling, excellent for cozy dinners. For garnishes, fresh thyme or chives add a pop of color and flavor. You can also sprinkle some roasted pumpkin seeds on top for crunch! Store your butternut squash apple soup in an airtight container. This keeps it fresh. The soup lasts up to five days in the fridge. Before serving, give it a good stir and heat it up on the stove or in the microwave. You can freeze butternut squash apple soup for longer storage. Pour the cooled soup into freezer-safe bags or containers. Make sure to leave some space at the top, as the soup expands when frozen. It stays good for about three months. To reheat, thaw it in the fridge overnight. Heat it gently on the stove until warm. Stir occasionally for even warmth. Prep your ingredients in advance for easy cooking. Peel and dice the butternut squash and apples a day ahead. Chop the onion and mince the garlic early too. Store all in the fridge. You can also batch cook this soup. Make a large pot and freeze it in portions. This way, you have a comforting meal ready whenever you need one. Yes, you can use other squashes. Good options are acorn squash or pumpkin. Both give a nice flavor and texture. Just peel and dice them like butternut squash. To add heat, use a pinch of cayenne pepper or red pepper flakes. You can also add some diced jalapeños for a fresh kick. Start with a small amount and taste as you go. Absolutely! This soup is great for meal prep. Store it in an airtight container in the fridge for up to 5 days. Reheat in a pot over low heat, stirring often to prevent sticking. You can also freeze it for up to three months. Just thaw it in the fridge before reheating. This blog post covered how to make delicious butternut squash apple soup. We explored the main ingredients, the steps for cooking, and ways to enhance flavor. I shared tips for making it creamy and how to adapt the recipe to fit your diet. You can store it easily and even meal prep for busy days. Enjoy this comforting soup, and feel free to experiment with flavors. Your perfect bowl is just a recipe away!

Butternut Squash Apple Soup

Warm up this fall with a delicious bowl of cozy butternut squash apple soup! This simple recipe combines sweet butternut squash and tart apples, spiced with ginger and cinnamon, for a comforting dish that’s perfect on chilly days. Discover how to create this soothing soup in just 45 minutes. Click through for the full recipe and enjoy a taste of autumn in every spoonful!
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Ingredients
  

1 medium butternut squash, peeled and diced

2 medium apples, cored and diced (preferably Granny Smith)

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1 teaspoon ground ginger

1 teaspoon ground cinnamon

Salt and pepper to taste

2 tablespoons olive oil

1/2 cup coconut cream (optional for creaminess)

Fresh thyme or chives for garnish

Instructions
 

In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.

    Add the diced butternut squash and apple to the pot, stirring frequently for another 5-7 minutes until they start to soften.

      Sprinkle in the ground ginger and cinnamon, mixing to coat the vegetables and apples evenly with the spices.

        Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to low, allowing it to simmer uncovered for about 20-25 minutes or until the squash is tender.

          Use an immersion blender or carefully transfer the soup to a blender in batches, blending until smooth. Return the soup to the pot.

            Stir in the coconut cream if using, and season it with salt and pepper to taste. Heat the soup over low until warmed through.

              Serve hot, garnished with fresh thyme or chives for added flavor and color.

                Prep Time: 15 min | Total Time: 45 min | Servings: 4-6