Winter Squash Soup with Apple (Print)
Velvety roasted squash and tart apple blend creates a subtly sweet, comforting cold-weather soup.
# Ingredient List:
→ Vegetables & Fruit
01 - 1 medium butternut squash (about 2.5 lbs), peeled, seeded, and cubed
02 - 2 medium apples (such as Granny Smith), peeled, cored, and chopped
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth, low-sodium
06 - 1/2 cup apple cider (optional)
→ Fats
07 - 2 tbsp olive oil
→ Seasonings
08 - 1/2 tsp ground cinnamon
09 - 1/4 tsp ground nutmeg
10 - 1/2 tsp salt, or to taste
11 - 1/4 tsp ground black pepper
→ Garnish (optional)
12 - 2 tbsp roasted pumpkin seeds (pepitas)
13 - 2 tbsp crème fraîche or coconut cream
14 - Chopped fresh chives or parsley
# How-To Steps:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on the tray and roast for 25–30 minutes, until golden and soft.
03 - In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic and cook 1 minute more.
04 - Add the chopped apples, roasted squash, cinnamon, and nutmeg. Stir well and cook for 2 minutes.
05 - Pour in the vegetable broth and apple cider (if using). Bring to a boil, then reduce heat and simmer for 10–15 minutes, until the apples are very soft.
06 - Remove from heat. Using an immersion blender (or working in batches with a blender), purée the soup until smooth.
07 - Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with pumpkin seeds, crème fraîche or coconut cream, and herbs if desired.
# Expert Suggestions:
01 -
- The roasting step creates depth that stovetop squash soups never achieve
- Apples add brightness without making it taste like dessert
- It freezes beautifully so you can cozy up to it all season long
02 -
- Letting the squash cool slightly before blending prevents hot splatter and gives you better control
- The soup thickens as it sits, so add a splash more broth when reheating leftovers
03 -
- Use an immersion blender to avoid transferring hot soup and making a mess
- Taste your apples first and adjust the amount of cinnamon based on their sweetness