Save Experience the comforting embrace of autumn with this velvety Butternut Squash and Apple Soup. This recipe blends the natural sweetness of roasted squash and crisp apples, delicately seasoned with warm spices to create a comforting bowl that is both Vegetarian and Gluten-Free. With a preparation time of just 15 minutes and a cooking time of 35 minutes, it is an easy yet sophisticated choice for any fall meal.
Save This American-style soup yields 4 servings and is a nutritional powerhouse, containing 210 calories and 36g of carbohydrates per bowl. It captures the essence of the harvest season, making it a wonderful starter for holiday dinners or a simple, healthy lunch on a chilly afternoon.
Ingredients
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 2 medium apples (such as Gala or Fuji), peeled, cored, and diced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (gluten-free if needed)
- 1/2 cup apple cider or unsweetened apple juice
- 1/2 cup heavy cream or coconut milk (for vegan option)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- Toasted pumpkin seeds and chopped fresh parsley (optional garnish)
Instructions
- Step 1: Sauté Aromatics
- In a large pot, heat 2 tbsp olive oil over medium heat. Add the onion and sauté for 4–5 minutes until soft and translucent.
- Step 2: Add Base Ingredients
- Stir in garlic, butternut squash, and apples. Cook for another 3 minutes.
- Step 3: Spice Coating
- Add cinnamon, nutmeg, and ginger; stir to coat the vegetables and fruit in the spices.
- Step 4: Simmer
- Pour in the vegetable broth and apple cider. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, or until the squash and apples are very tender.
- Step 5: Purée
- Remove from heat. Using an immersion blender (or carefully in batches with a countertop blender), purée the soup until smooth and creamy.
- Step 6: Finish
- Stir in the cream or coconut milk, if using. Season with salt and pepper to taste.
- Step 7: Garnish and Serve
- Gently reheat if necessary, then ladle into bowls and garnish with pumpkin seeds and parsley, if desired.
Zusatztipps für die Zubereitung
For extra depth of flavor, roast the squash cubes at 400°F (200°C) for 20 minutes before adding them to the soup. This caramelization adds a rich, smoky note. If using a countertop blender instead of an immersion blender, ensure you work in small batches and leave the lid slightly ajar to allow steam to escape safely.
Varianten und Anpassungen
To make a vegan version of this soup, simply use coconut milk instead of heavy cream. For those who enjoy a bit of contrast, try adding a pinch of cayenne pepper during the spice-coating step to introduce a subtle heat that cuts through the sweetness of the apple juice.
Serviervorschläge
This soup is best enjoyed with a side of crusty artisan bread for dipping or a fresh green salad to balance the creamy texture. The toasted pumpkin seeds and fresh parsley not only add a beautiful visual touch but also provide a necessary crunch and brightness to the finished dish.
Save This Butternut Squash and Apple Soup is a nutrient-dense meal, providing 3g of protein and 7g of total fat per serving. Whether you are hosting a fall gathering or seeking a quiet, warming bowl for yourself, this recipe offers the ultimate autumn comfort.
Recipe FAQ
- → Can I make this soup ahead of time?
Yes, this soup actually tastes better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of broth if needed to thin.
- → What apples work best in this soup?
Sweet apples like Gala, Fuji, or Honeycrisp work wonderfully. They balance the earthy squash without making the soup overly tart. Avoid Granny Smith apples as they can add too much acidity.
- → Can I freeze this soup?
Absolutely. Let the soup cool completely, then freeze in portions for up to 3 months. If using cream, add it after thawing and reheating for the best texture.
- → How do I get the smoothest texture?
Simmer until squash and apples are fork-tender. Use an immersion blender directly in the pot for convenience, or carefully blend in batches in a countertop blender. Strain through a fine-mesh sieve for ultra-silky results.
- → What can I substitute for heavy cream?
Coconut milk adds richness and keeps it vegan. Greek yogurt stirred in at the end provides tangy creaminess. For a lighter version, simply omit dairy altogether—the purée creates natural body.
- → Is roasting the squash necessary?
Not required, but roasting at 400°F for 20 minutes before simmering intensifies the squash's natural sweetness and adds subtle caramelized notes. It's worth the extra step for special occasions.