Winter Squash Apple Soup (Print Version)

Smooth blend of winter squash and apple with warm spices, perfect for cozy meals.

# What You Need:

→ Vegetables & Fruit

01 - 1 medium butternut squash (approximately 2 lbs), peeled, seeded, and cubed
02 - 1 large Granny Smith apple, peeled, cored, and chopped
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups gluten-free vegetable broth
06 - ½ cup coconut milk (substitute heavy cream for non-vegan option)

→ Spices & Seasonings

07 - ½ teaspoon ground cinnamon
08 - ¼ teaspoon ground nutmeg
09 - ¼ teaspoon ground ginger
10 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

11 - 2 tablespoons toasted pumpkin seeds (pepitas)
12 - 1 tablespoon finely chopped fresh chives or parsley

# Directions:

01 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute, stirring constantly to release aroma.
03 - Add cubed butternut squash and chopped apple to the pot. Sauté for 5 minutes, stirring occasionally.
04 - Sprinkle ground cinnamon, nutmeg, and ginger over the mixture and cook for 1 minute until fragrant.
05 - Pour in vegetable broth, bring to a boil, then reduce heat. Cover and simmer for 20 to 25 minutes until squash and apple soften.
06 - Remove from heat. Purée the soup using an immersion blender or in batches with a countertop blender until smooth.
07 - Stir in coconut milk or cream. Season with salt and freshly ground black pepper to taste. Add broth as needed to adjust thickness.
08 - Ladle soup into bowls and garnish with toasted pumpkin seeds and fresh herbs if desired.

# Expert Tips:

01 -
  • The apple adds a gentle sweetness that keeps the squash from feeling too heavy or one-note.
  • It comes together in under an hour with mostly hands-off simmering time.
  • The coconut milk makes it creamy without any dairy, and you can barely tell it's there.
  • It reheats beautifully, so leftovers taste just as good two days later.
02 -
  • Don't skip sautéing the squash and apple before adding the broth. Those few minutes build flavor you can't get by just boiling everything together.
  • If you blend the soup while it's too hot in a regular blender, the steam can blow the lid off. Let it cool slightly or leave the lid vented.
  • Taste before serving. Squash can be unpredictable in sweetness, so you might need extra salt or a squeeze of lemon to balance it out.
03 -
  • Add a tiny pinch of cayenne if you want warmth without obvious heat. It sneaks in behind the sweetness and makes the whole bowl more interesting.
  • If your squash is especially sweet, add a squeeze of lemon juice or a splash of apple cider vinegar at the end to brighten everything up.
  • Use a sharp vegetable peeler to peel the squash instead of a knife. It's faster and wastes less.

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