Disgustingly Good Butternut Squash and Apple Soup in 40 Minutes

Oh, friends, let’s talk about *butternut squash and apple soup*! Seriously, is there anything that screams “fall” more than this? For me, it’s like autumn in a bowl. I can almost smell the leaves changing and feel that cozy sweater weather just thinking about it.

This isn’t just a recipe; it’s a hug in a bowl. It’s the kind of dish I crave when the days get shorter and the air gets crisp. And honestly, it’s one of the easiest things to whip up. Plus, your kitchen will smell absolutely divine while it’s cooking – think cinnamon, sweet squash, and juicy apples mingling together. Wow! It’s my go-to when I want something comforting but don’t want to spend hours slaving away in the kitchen. Trust me, one spoonful of this *butternut squash and apple soup*, and you’ll be hooked!

Why You’ll Love This Butternut Squash and Apple Soup

Okay, so why *this* butternut squash and apple soup? Let me tell you!

• Quick, Easy, and Flavorful

  Seriously, if I can make it, you can make it! It’s so straightforward, even if you’re just starting out. And the flavor? Forget about it! Sweet, savory, and all things delicious.

• Perfect for Fall

  Butternut squash, apples…need I say more? It’s like autumn decided to throw a party in your soup bowl. You just *have* to try it!

• Healthy and Nutritious

  We’re talking vitamins, fiber, all that good stuff from the squash and apples. So you can feel good about eating it. Score!

• Vegan-Friendly

  Yep, that’s right! This beauty is totally plant-based, so everyone can enjoy a bowl of creamy apple squash soup.

Ingredients for Butternut Squash and Apple Soup

Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing butternut squash and apple soup. Don’t skimp on the good stuff, okay?

• 1 butternut squash, peeled, seeded, and cubed into 1-inch pieces. (Seriously, those pre-cut ones are fine if you’re in a rush, but fresh is best!)
• 2 medium apples, peeled, cored, and chopped. (I like Honeycrisp, but use whatever you’ve got!)
• 1 medium yellow onion, finely chopped. (Don’t worry if you tear up a little – we’ve all been there!)
• 2 cloves garlic, minced. (Garlic press? Minced by hand? Whatever floats your boat!)
• 4 cups vegetable broth, low sodium preferred. (Keeps things from getting too salty, ya know?)
• 1/2 cup apple cider, unsweetened. (Adds that *extra* bit of apple-y goodness.)
• 1 teaspoon ground cinnamon. (Makes it smell like a dream!)
• 1/2 teaspoon ground nutmeg. (A little goes a long way, trust me.)
• Salt and freshly ground black pepper to taste. (Seasoning is KEY!)
• 2 tablespoons olive oil. (For roasting those veggies to perfection.)

How to Make Butternut Squash and Apple Soup: Step-by-Step Instructions

Okay, ready to get cooking? Here’s how we turn those lovely ingredients into a bowl of pure deliciousness. Don’t worry, I’ll walk you through it!

1. Preheat oven to 400°F (200°C). This ensures the squash and apples get nice and roasty – that’s where the flavor *really* comes from.
2. Toss butternut squash, apples, and onion with olive oil, salt, and pepper. Tip: Get your hands in there! Sounds crazy, I know, but it’s the best way to make sure everything’s evenly coated.
3. Roast for 30-40 minutes, or until tender and slightly caramelized. Keep an eye on it! You want them soft and sweet, maybe even a little browned. Check for tenderness with a fork – it should slide right in.
4. Sauté garlic in a large pot or Dutch oven over medium heat until fragrant, about 1 minute. Don’t burn it! Burnt garlic is NOT what we’re going for here. Just until you can really smell it.
5. Add the roasted vegetables and apple to the pot. Give it a good stir to combine everything with that lovely garlic.
6. Pour in the vegetable broth and apple cider. Bring it to a boil, then reduce the heat and let it simmer for about 15 minutes. This is where the magic happens – all those flavors get to know each other and become best friends.
7. Use an immersion blender (my fave!) or carefully transfer the soup to a regular blender to puree until smooth. Be *super* careful blending hot liquids – it can splatter! If you’re using a regular blender, do it in batches and vent the lid. Safety first, friends!
8. Stir in the cinnamon and nutmeg. Season with salt and pepper to taste. Now, this is important: taste as you go! Add more spice if you like it warmer, more salt if it needs a little kick. It’s *your* soup, after all!
9. Serve hot and garnish as desired. Ooh, maybe a swirl of cream? Some toasted pumpkin seeds? A sprinkle of fresh herbs? The sky’s the limit! Enjoy every single spoonful!

Tips for the Best Butternut Squash and Apple Soup

Want to take your butternut squash and apple soup to the next level? Here are a few tricks I’ve learned along the way!

Roasting for Richness

Don’t skip the roasting! Seriously, roasting the squash and apples brings out their natural sweetness in a way that boiling just can’t match. You’ll get those amazing caramelized edges, and that’s where so much of the flavor lives. Yum!

Blending for Creaminess

Okay, blending time! If you’re using an immersion blender, just stick it right in the pot and go to town. But if you’re using a regular blender, remember to be careful with hot liquids! Blend in batches, and vent that lid to avoid any explosions. Trust me, you don’t want to clean soup off your ceiling!

Seasoning to Taste

Taste, taste, taste! This is *so* important. Everyone’s taste buds are different, so adjust the salt, pepper, cinnamon, and nutmeg to your liking. Don’t be afraid to experiment! A little extra of this or that can make all the difference.

Adjusting the Thickness

Soup too thick? No problem! Just add a little more broth until it reaches your desired consistency. Soup too thin? Simmer it for a bit longer to let some of the liquid evaporate. Easy peasy!

Butternut Squash and Apple Soup Variations

Want to mix things up a bit? This butternut squash and apple soup is super versatile! Here are a few fun twists to try. Get creative!

Spicy Butternut Squash and Apple Soup

Feeling a little fiery? Toss in a pinch of red pepper flakes with the roasted veggies. Or, for a bigger kick, add a dash of cayenne pepper to the soup while it’s simmering. Ooh, spicy!

Creamy Butternut Squash and Apple Soup

Want to make it extra decadent? Swirl in a little coconut milk (for a vegan option) or some heavy cream right before serving. It’ll add a lovely richness. So good!

Ginger Butternut Squash and Apple Soup

Ginger and squash are a match made in heaven! Add some grated fresh ginger to the pot when you sauté the garlic. It gives the soup a warm, zingy flavor. My favorite part is that it smells amazing.

Curry Butternut Squash and Apple Soup

For a totally different vibe, try adding a teaspoon of curry powder to the roasted vegetables. It adds a hint of exotic spice that’s surprisingly delicious! Don’t worry if it sounds weird – just try it!

Serving Suggestions for Your Butternut Squash and Apple Soup

Okay, you’ve got this gorgeous butternut squash and apple soup ready to go… but what do you serve with it? Here are a few ideas to make it a complete meal!

Toppings that Complement

Don’t underestimate the power of a good topping! A sprinkle of toasted pumpkin seeds adds a nice crunch, some homemade croutons bring a bit of texture, and a swirl of cream (or coconut milk!) makes it extra luxurious. Chopped fresh herbs like sage or thyme? Yes, please!

Bread for Dipping

Soup and bread are a classic combo for a reason! A crusty loaf of bread is perfect for soaking up every last drop of that delicious soup. Sourdough is always a winner, or if you’re feeling fancy, try some garlic bread for an extra kick. Mmm!

Salad Pairing

Want something a little lighter? A simple green salad with a vinaigrette dressing is a great way to balance the richness of the soup. Or, go all-in on the fall theme with a salad that includes cranberries, nuts, and maybe some crumbled cheese. Yum!

How to Store and Reheat Butternut Squash and Apple Soup

Made a big batch of this gorgeous soup? Awesome! Here’s how to keep those leftovers tasting just as amazing as the first time!

Refrigerating Leftovers

Let the soup cool down completely (super important!), then pop it into an airtight container and stash it in the fridge. It’ll happily keep for about 3-4 days. Perfect for a quick lunch!

Freezing for Later

Want to keep it longer? No problem! Freeze the cooled soup in freezer-safe containers or zip-top bags (squeeze out as much air as possible!). It can hang out in the freezer for up to 2-3 months. Defrost overnight in the fridge before reheating. Easy!

Reheating Methods

Stovetop’s my go-to: Just gently reheat the soup over medium heat, stirring occasionally, until it’s nice and hot. Microwave works too! Just heat it in short bursts, stirring in between, to avoid any explosions. Oops!

Frequently Asked Questions About Butternut Squash and Apple Soup

Got questions about this butternut squash and apple soup? I’ve got answers! Here are a few of the most common things folks ask me. Don’t worry, I’m here to help!

Can I use a different type of squash?

Absolutely! Butternut squash is my fave, but other winter squashes like acorn squash or kabocha squash work really well, too. Just adjust the roasting time as needed, since they all cook a little differently. Experiment and find your perfect squash apple bisque combo!

Can I use different types of apples?

Yep! Use your favorite apples. I usually go for Honeycrisp, Gala, or Fuji because they’re sweet and hold their shape nicely. But honestly, whatever you have on hand will work. A mix of tart and sweet apples can be extra delicious in this creamy apple squash soup!

Can I make this soup in an Instant Pot?

You betcha! It’s super easy. Just sauté the garlic in the Instant Pot, then add the squash, apples, broth, and cider. Cook on high pressure for 10 minutes, then let the pressure release naturally for 10 minutes before releasing the rest manually. Blend it all up and you’re good to go for a quick instant pot apple squash soup!

Is this soup vegan?

Yes! As long as you use vegetable broth and plant-based toppings (like coconut milk instead of cream), this soup is totally vegan-friendly. A healthy squash apple soup that everyone can enjoy!

How long does this soup last?

In the fridge, this butternut squash and apple soup will keep for about 3-4 days. In the freezer, it’ll last for 2-3 months. Just make sure to store it in an airtight container! Perfect for meal prepping those fall harvest soup vibes!

Nutritional Information for Butternut Squash and Apple Soup

Alright, let’s talk numbers! Here’s a rough idea of what you’re getting in each serving of this yummy butternut squash and apple soup. Keep in mind, it’s just an estimate, and it can change depending on the exact ingredients you use, okay?

Per serving (about 1 cup): Calories: 150, Fat: 5g, Protein: 2g, Carbs: 25g, Sugar: 15g. Not too shabby, right?

Enjoyed this Butternut Squash and Apple Soup Recipe?

So, did you love this butternut squash and apple soup as much as I do? If so, let me know! Leave a comment below, give it a star rating, and share it with your friends! I’d love to hear what you think and any tweaks you made to the recipe! Happy cooking!

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