Winter Squash Apple Soup (Print version)

A creamy blend of winter squash and apples, gently spiced and comforting for cool evenings.

# What you need:

→ Vegetables & Fruit

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 1 large Granny Smith apple, peeled, cored, and chopped
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups gluten-free vegetable broth
06 - 1/2 cup coconut milk (use heavy cream for non-vegan option)

→ Spices & Seasonings

07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground ginger
10 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

11 - 2 tablespoons toasted pumpkin seeds (pepitas)
12 - 1 tablespoon fresh chives or parsley, finely chopped

# Directions:

01 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent.
02 - Incorporate minced garlic and cook, stirring constantly, for 1 minute until fragrant.
03 - Add cubed butternut squash and chopped apple to the pot. Sauté for 5 minutes, stirring occasionally.
04 - Sprinkle ground cinnamon, nutmeg, and ginger over the mixture. Cook for 1 minute to release aromas.
05 - Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes until squash and apple are tender.
06 - Remove pot from heat and purée the soup until smooth using an immersion blender or countertop blender in batches.
07 - Stir in coconut milk or cream and adjust seasoning with salt and pepper. Add extra broth if the consistency is too thick.
08 - Ladle the soup into bowls and garnish with toasted pumpkin seeds and chopped fresh herbs as desired.

# Expert advice:

01 -
  • It tastes like autumn in a bowl, but comes together in under an hour.
  • The soup is naturally creamy without being heavy, which means you can eat it guilt-free on a weeknight.
  • One pot, one blender, and you're basically done—minimal cleanup for maximum comfort.
02 -
  • Don't skip the blooming step with the spices—it's the difference between soup that tastes flat and soup that tastes like someone actually cared about the details.
  • Taste the soup before you finish it; the longer it simmers, the sweeter it gets, so you might need less salt than you'd think.
03 -
  • Buy pre-cut butternut squash if you're short on time—peeling these things can feel like wrestling a boulder, so there's no shame in taking that shortcut.
  • Keep the spices balanced by tasting as you go; you can always add more nutmeg, but you can't take it out once it's in the pot.

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