Save to Pinterest The first cold snap of autumn always sends me straight to the farmers market, where I inevitably come home with more squash than any reasonable person needs. This soup started as a kitchen experiment years ago when I had an extra butternut squash staring at me from the counter and some apples that were starting to soften. Now it is the soup my friends actually text me about when the weather turns crisp.
Last November I made a double batch for a small dinner party and watched three people go completely silent after their first spoonful. One friend actually asked if I would consider making it for her wedding shower, which is either the highest compliment or proof that this soup makes people do strange things.
Ingredients
- 1 medium butternut squash: The sweetness of a good squash is the backbone here so pick one that feels heavy for its size with a matte skin
- 2 medium apples: Granny Smith brings tartness that cuts through the sweetness while Honeycrisp adds more apple flavor
- 1 medium onion: Yellow onions work perfectly but red onions will add a subtle sweetness and pretty color
- 2 cloves garlic: Fresh garlic matters here since the soup relies on simple layers of flavor
- 4 cups vegetable broth: Use a good quality broth because it becomes half the flavor profile of your finished soup
- 1/2 cup apple cider: This little addition deepens the apple flavor and adds a brightness that broth alone cannot provide
- 2 tbsp olive oil: You need enough fat to properly sauté your aromatics without burning them
- 1/2 tsp ground cinnamon: Go easy at first since some cinnamons are more potent than others
- 1/4 tsp ground nutmeg: Freshly grated nutmeg makes a huge difference if you have the whole spice on hand
- 1/2 tsp salt: Start conservatively and add more at the end since salt preferences vary wildly
- 1/4 tsp black pepper: Freshly ground pepper adds a subtle warmth that enhances all the other spices
- 1/4 cup heavy cream or coconut cream: This is optional but that swirl makes it look like something from a restaurant
Instructions
- Build your flavor foundation:
- Heat olive oil in your largest pot over medium heat then add the onion and garlic cooking them until they turn translucent and fragrant about 3 minutes.
- Add the stars of the show:
- Toss in the cubed squash and chopped apples letting them cook together for another 5 minutes while stirring occasionally to prevent sticking.
- Wake up the spices:
- Sprinkle in the cinnamon nutmeg salt and pepper then stir thoroughly to coat every piece of squash and apple in those warming spices.
- Let it simmer gently:
- Pour in the vegetable broth and apple cider bring everything to a bubble then reduce heat cover and let it simmer for 25 to 30 minutes until the squash is tender enough to fall apart when pressed with a spoon.
- Transform it into silk:
- Remove the pot from heat and blend directly in the pot with an immersion blender or work in careful batches using a regular blender until the soup is completely smooth and creamy.
- Season to your taste:
- Taste the soup and add more salt or pepper if needed remembering that flavors will bloom more as it sits.
- Finish with flair:
- Ladle into warm bowls and add a swirl of cream or coconut cream if using then sprinkle with toasted pumpkin seeds or fresh thyme leaves.
Save to Pinterest My sister who claims to hate squash soup texted me at midnight the first time she made this saying she may have eaten the entire batch standing at her stove. Sometimes the simplest combinations are the ones that stick with people longest.
Making It Your Own
The beauty of this soup is how gracefully it accepts variations depending on what you have in your kitchen or what mood strikes you.
Texture Troubleshooting
If your soup seems too thick after blending simply add more warm broth a quarter cup at a time until it reaches your preferred consistency.
Serving Suggestions
This soup shines when served with good crusty bread that can catch every drop or a simple green salad dressed with something acidic to cut the richness.
- Grilled cheese with sharp cheddar makes this a complete meal
- Roasted nuts on top add necessary crunch
- A drizzle of good olive oil right before serving elevates everything
Save to Pinterest There is something deeply satisfying about turning rough cubes of squash into something so smooth and comforting. I hope this soup finds its way into your autumn rotation.
Common Recipe Questions
- → What apples work best in this soup?
Granny Smith apples provide tartness that balances the squash's sweetness, while Honeycrisp adds a sweeter note. Any firm apple that holds its shape during cooking works well—avoid very soft varieties that might break down completely.
- → Can I make this soup ahead of time?
Absolutely. 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 over medium-low heat, adding a splash of broth if needed to thin the consistency.
- → How do I achieve the smoothest texture?
Use an immersion blender directly in the pot for convenience, or purée in batches in a countertop blender. For ultra-smooth results, pass the blended soup through a fine-mesh sieve. This removes any remaining fibrous bits for a silky finish.
- → Can I freeze this soup?
Yes, freeze in airtight containers for up to 3 months. Leave space at the top as liquids expand when frozen. Thaw overnight in the refrigerator before reheating. If adding cream, stir it in after reheating rather than before freezing.
- → What can I serve alongside this soup?
Crusty bread, garlic knots, or savory scones make excellent accompaniments. A light green salad with vinaigrette cuts through the richness. For a heartier meal, top with roasted chickpeas or serve alongside a grilled cheese sandwich.