Butternut Squash Apple Soup
50 min
|
easy
|
lactose-free,
Mediterranean diet,
paleo-friendly,
vegan,
vegetarian
Recipe by Eunice
Introduction
This butternut squash apple soup is silky, a little sweet, and deeply savory, with warm cinnamon and nutmeg, coconut milk for creaminess, and real backbone from garlic and vegetable bouillon because I don't do bland.
It is perfect for cozy weeknights, meal-prep lunches, or a classy Thanksgiving starter, and it freezes like a champ.
Ingredients (6 servings)
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Ingredients
- 2 Tbsp olive oil olive oil
- 1 large onion, chopped onion 1 ct large
- 2 cloves garlic, minced garlic 0.18 head
- 1 large butternut squash, peeled, seeded, cubed butternut squash 2 lb large
- 2 large Gala apples, peeled, cored, chopped Gala apples 2 ct large
- 4 cups vegetable broth vegetable broth 2 lb
- 2 vegetable bouillon cubes vegetable bouillon cubes 2 ct
- ½ tsp ground cinnamon ground cinnamon 0.05 oz
- ¼ tsp ground nutmeg ground nutmeg 0.04 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- ½ cup unsweetened full-fat coconut milk unsweetened full-fat coconut milk 0.5 cup
How to Make Butternut Squash Apple Soup
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Prep the produce
Peel, seed, and cube the butternut squash into 1 inch pieces so it cooks evenly and blends smoothly.
Peel and chop the apples, chop the onion, and mince the garlic so everything is ready before you turn on the heat.
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Sweat the aromatics
Heat the olive oil in a large heavy pot over medium heat until it shimmers.
Add the onion with a pinch of salt and cook, stirring, until translucent and sweet, about 6 to 8 minutes.
Stir in the garlic and cook 30 seconds until fragrant, keeping heat moderate so it does not scorch.
-
Toast squash, apples, and spices
Add the squash and apples to the pot and stir to coat in the oil and aromatics.
Sprinkle in the cinnamon, nutmeg, black pepper, and half of the listed salt to bloom the spices and season in layers.
Cook 3 to 4 minutes to get a little steam and a hint of caramel on the edges.
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Build the broth
Pour in the vegetable broth, then add the bouillon cubes and stir to dissolve.
If your broth or bouillon is salty, hold back the remaining salt until after blending and tasting.
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Simmer until tender
Bring to a gentle boil, then reduce to a steady simmer and cover partially.
Cook 18 to 22 minutes, stirring once or twice, until the squash and apples are completely tender when pierced.
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Blend safely
Turn off the heat and blend with an immersion blender in the pot until silky-smooth.
If using a stand blender, work in batches, vent the lid, and cover with a towel to avoid hot splashes.
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Finish with coconut milk and balance
Stir in the coconut milk and return to low heat just until hot, not boiling.
Taste and adjust salt, then balance sweetness with a small splash of apple cider vinegar or lemon juice if needed.
If too thick, loosen with a splash of broth or hot water until it glides off a spoon.
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Serve like you mean it
Ladle into warm bowls and top with a drizzle of good olive oil, toasted pepitas, cracked black pepper, or crispy sage leaves for texture and contrast.
Substitutions
- Coconut milk -> cashew cream or oat milk
- Soaked blended cashews give lush body without coconut flavor, while barista-style oat milk keeps it light and still silky, both keeping the soup vegan.
- Vegetable bouillon cubes -> white miso
- Stir in 1 to 1.5 tablespoons white miso after blending for a clean, rounded umami that is less salty and adds gentle complexity.
- Gala apples -> Granny Smith or Bosc pears
- Granny Smith tightens the sweetness with tart bite, while Bosc pears add a floral note and buttery texture that stays elegant in the puree.
Tips
- Salt in layers, finish at the end
- Between broth and bouillon you have salt, so season the onions lightly, hold back some salt during the simmer, and finalize after blending when flavors are concentrated.
- Bloom spices in fat
- Giving cinnamon and nutmeg a minute in hot oil wakes up their aroma and prevents a raw spice taste in the final soup.
- Roast for deeper flavor
- If you want extra depth, roast the squash and apples at 425 F until caramelized or grill them on a hot Weber for a subtle smoky sweetness, then proceed as written with reduced simmer time.
- Balance the sweet
- Keep a tiny splash of apple cider vinegar or lemon juice handy and add drop by drop until the soup tastes lively, not sugary.
- Choose your texture
- For ultra-smooth, blend longer than you think and pass through a fine mesh strainer, or leave it slightly rustic by pulsing and stopping while a few soft bits remain.
- Smart storage in glass
- Cool quickly, portion into glass containers to avoid plastic off-flavors, and refrigerate up to 4 days or freeze up to 3 months with headspace for expansion.
- Garnish with intent
- Fry sage leaves in olive oil until crisp, toast pepitas with smoked paprika and a pinch of salt, and finish bowls with their oil for aroma and crunch.
Nutrition Facts *
| Energy | 206 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 9 | g |
| Carbohydrates | 30 | g |
| Dietary Fiber | 6 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My soup tastes too sweet, how do I fix it?
- Add acid in small doses like apple cider vinegar or lemon juice, bump the salt a touch, and consider a pinch of chili flakes or a teaspoon of white miso to add depth and counter the sweetness.
- The soup is too thick, what should I do?
- Whisk in hot broth or water a little at a time until it coats a spoon and slowly runs off, then recheck salt and pepper.
- The soup is too thin, how can I thicken it fast?
- Simmer uncovered to reduce for a few minutes, or blend in a half cup of cooked rice or a small cooked potato for instant body without changing flavor much.
- I do not have an immersion blender, can I still make this?
- Yes, blend in batches in a stand blender with the lid vented and covered with a towel, or mash by hand with a potato masher for a rustic version.
- I am sensitive to coconut flavor, what can I use instead?
- Use cashew cream, light oat milk, or even a splash of unsweetened almond milk, and finish with an extra drizzle of olive oil for roundness.
- Peeling butternut is tough, any tricks?
- Microwave the whole squash for 2 to 3 minutes to loosen the skin, then peel on a stable wooden board using a sharp peeler and cut the bulb and neck into flat-sided sections for control.
Serving Suggestions
This soup loves a crunchy sidekick like grilled sourdough with sharp cheddar or garlicky croutons tossed in olive oil and paprika, which give contrast and a little swagger.
For a twist, swirl in a spoon of harissa or a dollop of sofrito before serving, or finish with maple-chili pepitas for sweet heat and texture that make every spoonful pop.
More pairings:
Reviews
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Ingrid, Florida: I was very intrigued by this combo of squash and apples. It was a hit with the kids. Will def make again.
: We're glad the soup was a hit with your family, Ingrid!
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