Published On: September 25, 2025Categories: Recipes

This soup is incredibly flavorful, combining the sweetness of butternut squash and apples with aromatic spices. Roasting the squash beforehand adds a depth of flavor that can’t be beat.

Yields: 4-6 servings Prep time: 20 minutes Cook time: 45-55 minutes

Butternut Apple SoupIngredients:

  • 1 medium butternut squash (about 2-2.5 lbs), peeled, seeded, and cut into 1-inch cubes
  • 2 Granny Smith apples, peeled, cored, and cut into 1-inch cubes
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • Pinch of cayenne pepper (optional, for a little kick)
  • 4 cups vegetable broth (or chicken broth)
  • 1/2 cup heavy cream (or coconut milk for a dairy-free option)
  • Salt and freshly ground black pepper to taste
  • Optional garnishes: toasted pumpkin seeds, a swirl of cream, fresh sage leaves

Instructions:

  1. Preheat and Roast: Preheat your oven to (). On a large baking sheet, toss the cubed butternut squash, apples, onion, and minced garlic with 2 tablespoons of olive oil, curry powder, ground ginger, cinnamon, and cayenne pepper (if using). Season generously with salt and pepper. Spread in a single layer.
  2. Bake: Roast for minutes, stirring halfway through, until the squash is tender and lightly caramelized.
  3. Sauté (Optional but recommended): In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Sauté the roasted mixture for a couple of minutes to enhance the flavor.
  4. Simmer: Pour in the 4 cups of vegetable (or chicken) broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about minutes, allowing the flavors to meld.
  5. Blend: Carefully transfer the soup mixture to a blender (working in batches if necessary), or use an immersion blender directly in the pot. Blend until the soup is completely smooth and creamy.
  6. Finish: Return the blended soup to the pot over low heat. Stir in the 1/2 cup of heavy cream (or coconut milk). Taste the soup and adjust the seasoning with salt and pepper as needed. If the soup is too thick, add a little more broth or water until you reach your desired consistency.
  7. Serve: Ladle the hot soup into bowls. Garnish with toasted pumpkin seeds, a swirl of cream, and/or fresh herbs like sage or parsley.

Enjoy this warm and flavorful soup!