Creamy Butternut Squash and Apple Soup

⏱️ Prep Time: 35 minutes • 🍳 Cook Time: 15 minutes

Fall is in the air, and there's nothing like a warm bowl of creamy butternut squash and apple soup to welcome the season with open arms.

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As the leaves start to turn shades of red and gold, I can't help but feel inspired to create comforting dishes that capture the essence of autumn. This recipe holds a special place in my heart because it combines the earthy sweetness of butternut squash with the crisp tartness of apples, resulting in a velvety soup that's perfect for a cozy evening at home with my husband. The aroma that fills our kitchen as this soup simmers on the stove brings back cherished memories of fall gatherings with friends. I'm excited to share this recipe with you, in the hope that it will become a cherished part of your own fall traditions.

Ingredients

🍽️ Servings: 6 • 🔥 Calories/Serving: 220

1 medium butternut squash, peeled, seeded, and cubed
2 apples, peeled, cored, and diced (use a sweet variety like Gala or Honeycrisp)
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup apple cider
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
Salt and pepper to taste
2 tablespoons olive oil
1/2 cup heavy cream
Chopped fresh parsley for garnish

Steps

Step 1

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

Step 2

Add the butternut squash and diced apples to the pot. Stir and cook for another 5 minutes.

Step 3

Pour in the vegetable broth and apple cider. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the butternut squash is tender.

Step 4

Use an immersion blender to carefully puree the soup until smooth. If you don't have an immersion blender, let the soup cool slightly, then blend it in batches in a regular blender.

Step 5

Return the pureed soup to the pot and stir in the cinnamon, nutmeg, ginger, salt, and pepper. Simmer for an additional 5 minutes.

Step 6

Stir in the heavy cream and cook for another 2-3 minutes until heated through.

Step 7

Serve hot, garnished with chopped fresh parsley.

Make it your own!

Add a drizzle of maple syrup or a dollop of Greek yogurt for extra sweetness and creaminess. You can also sprinkle some toasted pumpkin seeds or crumbled crispy bacon on top for a delightful crunch.

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Did you make this recipe?

Did you add a unique twist? Did your family enjoy it? Share your thoughts and any customizations you made in the comments below.

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