As the crisp air of autumn settles in and leaves turn to fiery shades of amber and gold,our kitchens beckon us to create something warm,comforting,and deeply satisfying. Enter the velvety butternut squash and apple soup-a cozy fall classic that perfectly captures the essence of the season.This harmonious blend of sweet, earthy butternut squash and tart, fragrant apples transforms into a luscious, silky soup that not only soothes the soul but also fills the home with an irresistible aroma. Whether served as a starter for holiday gatherings or a simple weeknight remedy against the chill,this soup is a celebration of autumn’s bounty and a testament to the magic of seasonal cooking.
Velvety butternut squash & apple soup is a fall favorite that marries the sweetness of ripe apples with the nutty creaminess of roasted squash-all without the heaviness of traditional cream. This comforting bowl has roots in rustic autumn kitchens where simple, fresh ingredients transform into soul-warming magic. Every spoonful is a luscious blend of silky texture and cozy spices, perfect for crisp evenings and family gatherings.
Prep and Cook time
- Planning: 15 minutes
- Cooking: 40 minutes
- Total: 55 minutes
Yield
Serves 6 generous portions
Difficulty Level
Easy - perfect for home cooks seeking an extraordinary yet approachable seasonal dish
Ingredients
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
- 2 large apples (such as Honeycrisp or Gala), peeled, cored, and chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (low sodium preferred)
- 1 cup unsweetened almond milk (or any plant-based milk)
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Salt and freshly ground black pepper, to taste
- Fresh thyme leaves (optional, for garnish)
- Toasted pumpkin seeds (optional, for garnish)
Instructions
- Prepare the squash and apples: Preheat your oven to 400°F (200°C).Toss the cubed butternut squash and chopped apples in 1 tablespoon olive oil, sprinkle with a pinch of salt, and spread evenly on a baking sheet. Roast for 25 minutes or until tender and caramelized, turning halfway through to ensure even browning.
- Sauté the aromatics: While the squash and apples roast, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent and lightly golden,about 5-7 minutes. Stir in the minced garlic and cook for another minute, releasing its fragrant aroma.
- Add spices and liquids: Stir in the ground cinnamon, nutmeg, and ginger to the onion-garlic mixture. Toast for 30 seconds to bloom the spices’ flavors. Pour in the vegetable broth,bring to a gentle simmer.
- Combine and simmer: Add the roasted squash and apples to the pot,stirring gently. Let everything simmer together for 10 minutes to allow flavors to meld beautifully.
- Blend until smooth: use an immersion blender directly in the pot, or carefully transfer batches to a blender. Puree until fully smooth and velvety. Return to the pot if needed.
- Master the creamy texture: Stir in the unsweetened almond milk slowly,warming the soup gently without boiling to avoid curdling. Adjust seasoning with salt and pepper, tasting as you go to balance the sweetness and spice perfectly.
- Serve and garnish: Ladle the hot soup into bowls.Sprinkle fresh thyme leaves and toasted pumpkin seeds on top for a wonderful contrast of textures and herbal brightness that elevates every spoonful.
Chef’s Notes
- Squash Selection: Choose firm butternut squash with a deep beige skin and a heavy feel; avoid soft spots or blemishes for optimal sweetness and texture.
- Apple Varieties: Honeycrisp, Gala, or Fuji apples provide natural sweetness and hold their shape well, enhancing layers of flavor without turning mushy.
- skip heavy cream: Use almond or oat milk for a creamy consistency without overpowering the soup’s delicate natural flavors.
- Make-ahead tip: the soup tastes even better the next day as flavors develop. Reheat gently on the stove before serving.
- Spice swaps: For a warm twist,add a pinch of smoked paprika or a splash of apple cider vinegar to brighten the finish and add complexity.
Serving Suggestions
for a truly cozy fall evening, serve the velvety butternut squash & apple soup in rustic bowls alongside crusty artisan bread-ciabatta or sourdough with a smear of herbed butter works beautifully. A swirl of homemade pesto or a drizzle of toasted walnut oil over the top adds a luxurious touch both visually and flavor-wise. pair with a crisp apple salad or roasted root vegetables for a comforting, balanced meal that invites warmth and satisfaction with every bite.
| Nutrient | Per Serving |
|---|---|
| Calories | 160 kcal |
| Protein | 3 g |
| Carbohydrates | 35 g |
| Fat | 4 g |
Discover more comforting autumn recipes like this in our Ultimate Autumn Soups Collection. For deeper insight into the health benefits of butternut squash and apples,visit the Harvard T.H. Chan School of Public Health.
Q&A
Q&A: Velvety Butternut Squash & Apple Soup – A Cozy Fall classic
Q1: What makes butternut squash and apple the perfect pairing for a fall soup?
A1: Butternut squash and apple are like autumn’s dynamic duo. The natural sweetness of the butternut squash blends beautifully with the tart and crisp notes of the apple,creating a harmony of flavors that invoke the comforting essence of fall. Together, they balance richness and brightness, making every spoonful feel like a warm hug on a chilly day.Q2: How can you achieve that signature velvety texture in this soup?
A2: The secret to velvety bliss lies in slow roasting or sautéing your squash and apples before blending. This softens the ingredients perfectly and intensifies their sweetness. Then, pureeing the soup thoroughly-preferably in a high-speed blender or food processor-ensures that luscious, silky consistency that coats your palate delightfully.
Q3: Are there specific apple varieties that work best in this recipe?
A3: Absolutely! Tart apples like Granny Smith bring a lively zing that cuts through the soup’s creaminess, while sweeter varieties like Fuji or Honeycrisp add subtle complexity without overpowering the squash. Feel free to experiment with a mix to find your favorite balance of tart and sweet.Q4: Can this soup be made vegan and gluten-free?
A4: Yes! This recipe is naturally gluten-free and can easily be vegan by using vegetable broth and swapping butter for olive oil or coconut oil. For added creaminess without dairy, coconut milk or cashew cream make excellent, luscious alternatives.
Q5: What spices best enhance the flavors of butternut squash and apple in this dish?
A5: Classic fall spices like cinnamon, nutmeg, and a pinch of ginger elevate the natural sweetness and add warmth. A touch of smoked paprika or a hint of curry powder can add an unexpected but delightful depth. Don’t be afraid to tailor the spice profile to your taste!
Q6: How can I garnish this soup to make it extra special?
A6: Garnishes turn great soup into unforgettable comfort food. Try a swirl of crème fraîche or coconut cream, a sprinkle of toasted pumpkin seeds, a dash of freshly cracked black pepper, or a handful of chopped fresh herbs like sage or thyme. These finishing touches add texture, flavor, and visual appeal.Q7: What occasions or settings is this soup best suited for?
A7: This velvety butternut squash and apple soup is the perfect starter for Thanksgiving dinners, cozy weekend lunches, or anytime you want to invite a touch of autumn’s magic into your home.It’s equally charming served in a rustic bowl by the fireplace or packed for a nourishing lunch on the go.Q8: Can this soup be stored for later?
A8: Definitely! This soup keeps beautifully in the fridge for up to 4 days and freezes well for up to 3 months. Just reheat gently over low heat, adding a splash of broth or water to bring back its creamy texture.
Embrace the season and savor the soul-soothing charm of this velvety butternut squash and apple soup-it’s more than a dish; it’s fall in a bowl.
To Conclude
As the golden hues of autumn settle in and the days grow crisp, this velvety butternut squash and apple soup becomes more than just a meal-it transforms into a warm embrace in a bowl. The harmonious blend of sweet squash and tart apples offers a comforting reminder of the season’s bounty, inviting you to savor each spoonful with gratitude. Whether served as a starter for a festive gathering or enjoyed in quiet solitude by the fire, this cozy fall classic is a delicious testament to the simple pleasures found in nature’s harvest. So next time you crave a taste of autumn’s magic, let this soup be your flavorful companion, warming both body and soul through every velvety sip.
