Save The first time I made this soup, it was snowing outside and my kitchen smelled like cinnamon and roasted vegetables. I hadnt planned on cooking anything elaborate, but there was a butternut squash sitting on my counter that needed to be used. My roommate walked in midway through simmering and asked what bakery had opened in our apartment.
Last October, I served this at a dinner party where two guests swore they hated squash soup. They both went back for seconds and asked for the recipe before leaving. Something about how the apples brighten the earthy squash makes it approachable even for skeptics.
Ingredients
- 1 medium butternut squash: About 2 pounds, peeled and cubed into even pieces so everything cooks at the same rate
- 2 medium apples: Gala or Fuji work beautifully here because they hold their shape but break down enough to add sweetness
- 1 medium yellow onion: Chopped small this builds the savory foundation that balances the fruit
- 2 cloves garlic: Minced fresh because jarred garlic can taste harsh in such a delicate soup
- 4 cups vegetable broth: Use a good quality one youre basically drinking this so it matters
- 1/2 cup apple cider: The secret ingredient that amplifies the apple flavor without making it taste like dessert
- 1/2 cup heavy cream or coconut milk: Completely optional but creates that restaurant style silky texture
- 1/2 tsp ground cinnamon: Just enough to evoke fall without overpowering
- 1/4 tsp ground nutmeg: Freshly grated if possible it makes a surprising difference
- 1/4 tsp ground ginger: Adds warmth that lingers pleasantly
- Salt and pepper: Taste as you go the apples will need more salt than you expect
- Toasted pumpkin seeds and parsley: For garnish because pretty food tastes better
Instructions
- Build the flavor foundation:
- Heat 2 tbsp olive oil in a large pot over medium heat, add the chopped onion, and sauté for 4 to 5 minutes until its soft and translucent. You want it to lose that sharp raw onion smell completely.
- Add the aromatics and vegetables:
- Stir in the minced garlic, squash cubes, and diced apples. Let everything cook together for about 3 minutes the squash will start to glisten slightly and smell sweet.
- Wake up the spices:
- Sprinkle in the cinnamon, nutmeg, and ginger, stirring constantly for about 30 seconds. Youll smell the spices bloom immediately which means theyre releasing their oils.
- Create the soup base:
- Pour in the vegetable broth and apple cider, scraping up any brown bits from the bottom of the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 25 to 30 minutes. Youll know its done when a squash cube falls apart easily when pressed against the side of the pot.
- Transform into velvet:
- Remove from heat and use an immersion blender to purée until completely smooth. If using a countertop blender, work in batches and never fill it more than half full hot soup expands and can blow the lid right off.
- Add the luxury touch:
- Stir in the cream or coconut milk if using, then season generously with salt and pepper. The cream mellows all the flavors and makes each spoonful feel indulgent.
- Finish with flair:
- Gently reheat if needed, then ladle into bowls and sprinkle with toasted pumpkin seeds and fresh parsley. The seeds add a satisfying crunch that contrasts with the creamy soup.
Save This soup became my go to comfort food after a particularly brutal November when I was working too much and eating takeout every night. One batch on Sunday meant I had something warm and homemade waiting for me all week.
Making It Your Own
The beauty of this soup is how forgiving it is. Ive made it with sweet potatoes instead of squash, pear instead of apple, and even added a pinch of cayenne when I wanted something with a kick. The formula stays the same but the personality changes.
Serving Suggestions
While this soup is substantial enough to stand alone, I love serving it with a slice of crusty bread for dipping. A simple green salad with vinaigrette cuts through the richness beautifully. For company, a grilled cheese sandwich made with sharp cheddar takes this from weeknight dinner to cozy lunch special.
Storage and Make Ahead Tips
This soup actually tastes better the next day when the flavors have had time to marry. Let it cool completely before transferring to airtight containers itll keep in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently over low heat, adding a splash of broth if it seems too thick.
- Freeze in portion sized containers for easy weeknight lunches
- If reheating from frozen, add a little extra liquid to loosen it up
- The cream can separate when frozen so stir it in after reheating for the best texture
Save Theres something deeply comforting about a soup that bridges the gap between savory and sweet. This one reminds me that simple ingredients treated with respect can become something extraordinary.
Recipe FAQ Section
- → Can I make this ahead of time?
Absolutely. The soup actually develops deeper flavor when made a day ahead. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, stirring occasionally.
- → Is freezing recommended?
Yes, freeze before adding any cream or coconut milk. Portion into freezer-safe containers, leaving space for expansion. Thaw overnight in the refrigerator and reheat. Add the dairy just before serving.
- → Which apple variety works best?
Sweet apples like Gala, Fuji, or Honeycrisp balance the squash beautifully. Avoid tart varieties such as Granny Smith, which can overpower the delicate flavors.
- → Can I use frozen squash?
Frozen cubed squash works perfectly. No need to thaw—just add directly to the pot. You may need to simmer a few extra minutes to reach desired tenderness.
- → How do I achieve the smoothest texture?
An immersion blender creates excellent results. For ultra-smooth purée, pass through a fine-mesh sieve after blending. Roasting the squash first adds deeper flavor and smoother consistency.