Winter Squash Apple Soup

I made this soup on a gray November afternoon when the kitchen windows were fogging up and I had a butternut squash sitting on the counter for days. The apple was a last-minute idea, something I grabbed because it looked lonely in the fruit bowl. When the spices hit the pan, the whole house smelled like a farmhouse in October, and I knew I'd stumbled onto something good.

I served this to my neighbor once after she helped me move a bookshelf. She stood in my kitchen with the bowl in both hands, breathing in the steam before tasting it. She didn't say much at first, just nodded and asked if I had more. That's when I realized this wasn't just soup, it was the kind of thing that makes people pause and feel warm from the inside out.

Ingredients

• Butternut squash: The backbone of the soup, sweet and earthy when cooked down. Buy one that feels heavy for its size, and don't skip peeling it properly or you'll end up with chewy bits.
• Granny Smith apple: The tartness balances the squash's sweetness and keeps the whole thing from tasting like dessert. Any firm apple works, but Granny Smith is my go-to.
• Onion and garlic: These build the savory base. I like to let the onion cook until it's soft and starting to brown at the edges.
• Vegetable broth: Use a good one if you can. The cheap stuff tastes flat, and it shows up in a simple soup like this.
• Coconut milk: Adds body and a hint of richness without overwhelming the other flavors. The canned kind works best, not the carton.
• Cinnamon, nutmeg, and ginger: Just enough to make the soup feel cozy without turning it into pie filling. Measure carefully or it gets too sweet.
• Pumpkin seeds and fresh herbs: Optional, but they add a nice crunch and a pop of green that makes the bowl look less plain.

Instructions

Start with the aromatics:

Heat olive oil in a large pot and cook the onion until it's soft and translucent, about 3 to 4 minutes. Add the garlic and stir constantly for a minute so it doesn't burn.

Add the squash and apple:

Toss in the cubed squash and apple, stirring them around in the pot for about 5 minutes. They'll start to soften and pick up flavor from the onions.

Bloom the spices:

Sprinkle in the cinnamon, nutmeg, and ginger, stirring for a full minute until the smell fills the kitchen. This step wakes up the spices and makes them taste warmer.

Simmer until tender:

Pour in the broth, bring everything to a boil, then drop the heat to low and cover. Let it simmer for 20 to 25 minutes until the squash falls apart easily when you press it with a spoon.

Blend it smooth:

Use an immersion blender right in the pot, or transfer it in batches to a countertop blender. Blend until it's completely smooth and velvety.

Finish with coconut milk:

Stir in the coconut milk and season with salt and pepper. If it's too thick, add a splash more broth until it looks right to you.

Serve warm:

Ladle into bowls and top with toasted pumpkin seeds and fresh herbs if you have them.

Save Pin

One winter I brought a thermos of this soup to a friend's outdoor bonfire. We passed around mugs, and everyone got quiet for a minute, just holding the warmth and listening to the fire crackle. Someone said it tasted like the best part of fall, and I didn't disagree.

How to Pick the Right Squash

Look for squash with a matte skin and no soft spots or green streaks. The stem should be dry and intact. I learned the hard way that a shiny, pale squash means it was picked too early and won't have much flavor. A good butternut should feel solid and heavy, like it's packed with something worth eating.

Making It Richer

If you want a non-vegan version, swap the coconut milk for heavy cream or crème fraîche. You can also roast the squash cubes in the oven at 400 degrees for 25 minutes before adding them to the pot. It caramelizes the edges and adds a deeper, almost nutty sweetness that makes the soup taste like you worked harder than you did.

What to Serve It With

This soup is filling enough on its own, but it loves crusty bread for dipping. I've also served it with a simple green salad and a glass of crisp white wine. If you're feeding kids, grilled cheese on the side turns it into a meal they'll actually finish.

• Toast the pumpkin seeds in a dry pan for a minute or two until they smell toasty and start to pop.
• Leftovers thicken in the fridge, so loosen them with a splash of broth or water when reheating.
• This freezes well for up to three months. Just leave out the coconut milk and stir it in fresh after thawing.

Save Pin

This soup doesn't ask for much, and it gives back more than you'd expect. Make it when the air turns cold and you need something that feels like a hug in a bowl.

Recipe FAQs

→ Can I roast the squash before cooking?

Yes, roasting the squash at 400°F for about 25 minutes deepens its flavor and adds a subtle caramelized note to the soup.

→ What can I use instead of coconut milk?

Heavy cream or crème fraîche can be used for a richer, non-vegan finish without altering the soup’s texture.

→ How do the spices enhance the flavor?

Cinnamon, nutmeg, and ginger add warm, aromatic layers that complement the sweetness of the squash and apple, creating a balanced taste.

→ Is this soup suitable for gluten-free diets?

Yes, when using gluten-free vegetable broth, this soup is naturally gluten-free and suitable for sensitive diets.

→ How can I adjust the soup’s consistency?

Adding more broth will thin the soup, while less broth makes it thicker. Adjust after blending to reach your preferred texture.