Winter Squash Apple Soup (Printable)

Velvety winter squash and apple blend with warm spices, ideal for chilly day warmth and comfort.

# 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 - 1/2 cup coconut milk (substitute heavy cream for non-vegan)

→ Spices & Seasonings

07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground ginger
10 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

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

# How To Make It:

01 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
02 - Stir in minced garlic and cook for 1 minute, stirring continuously to release aroma.
03 - Add cubed squash and chopped apple to the pot. Sauté for 5 minutes, stirring occasionally to combine flavors.
04 - Sprinkle cinnamon, nutmeg, and ginger over the mixture. Cook for an additional minute until fragrant.
05 - Pour in vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until squash and apple are tender.
06 - Remove from heat and blend soup until smooth using an immersion blender or in batches with a countertop blender.
07 - Stir in coconut milk or cream. Season with salt and pepper to taste. Adjust consistency by adding broth if needed.
08 - Ladle soup into bowls and garnish with toasted pumpkin seeds and fresh herbs as desired.

# Expert Suggestions:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all afternoon.
  • One pot, minimal cleanup, and the house smells like cinnamon and caramel while it cooks.
  • Naturally vegetarian and gluten-free without any weird substitutions or compromises.
  • Tastes just as good reheated the next day—in fact, the flavors deepen overnight.
02 -
  • Don't skip toasting the spices in the pot for that minute—it makes the difference between "nice soup" and "why does this taste so good."
  • If you use an immersion blender, hold it at an angle and don't let it splatter hot soup everywhere; if you're nervous, work in batches with a regular blender instead.
  • Roasting the squash cubes at 400°F for 25 minutes before adding them creates a deeper, caramelized flavor that elevates the whole thing.
03 -
  • If the soup breaks or looks separated after adding cream, don't panic—whisk it vigorously or blend it again; it usually comes back together.
  • Make a double batch and freeze half; it keeps for three months and tastes even better when you need comfort food on a random Tuesday.

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