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Creamy Butternut Squash Apple Soup

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A cozy and creamy autumn soup combining roasted butternut squash and sweet apples, perfect for chilly days and family gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed
  • 2 medium apples, peeled, cored, and chopped (Fuji or Honeycrisp recommended)
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth (low-sodium preferred)
  • 1/2 cup heavy cream (or coconut cream for dairy-free option)
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt to taste (start with 1 teaspoon)
  • Freshly ground black pepper to taste
  • Fresh sage or thyme leaves (optional, for garnish or stirring in)

Instructions

  1. Preheat oven to 400°F (200°C). Toss butternut squash cubes and chopped apples with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread evenly on a baking sheet.
  2. Roast for 25-30 minutes, turning halfway through, until squash is tender and caramelized.
  3. While roasting, heat remaining 1 tablespoon olive oil in a large soup pot over medium heat. Sauté diced onion for 5-7 minutes until soft and translucent.
  4. Add minced garlic and cook for 1-2 minutes until fragrant, careful not to burn.
  5. Add roasted squash and apples to the pot. Pour in vegetable broth and bring to a gentle boil.
  6. Reduce heat and simmer for 10 minutes to blend flavors.
  7. Remove pot from heat and blend soup until smooth using an immersion blender or regular blender in batches.
  8. Return soup to low heat. Stir in heavy cream, cinnamon, nutmeg, and adjust salt and pepper to taste.
  9. Heat gently for 3-5 minutes without boiling.
  10. Optionally stir in fresh sage or thyme just before serving.
  11. Ladle soup into bowls and garnish with a drizzle of cream, fresh herbs, or toasted pumpkin seeds.

Notes

Roasting the squash and apples is key to developing deep, natural sweetness. If soup is too thick, thin with broth or water. Let soup cool slightly before blending if using a regular blender to avoid splatter. Adjust seasoning gradually. For dairy-free, substitute heavy cream with coconut or cashew cream.

Nutrition

Keywords: butternut squash soup, apple soup, creamy soup, autumn recipe, cozy soup, easy soup, vegetarian soup, dairy-free option

Find it online: https://emmayum.com/creamy-butternut-squash-apple-soup-recipe-easy-cozy-autumn-comfort/