Print

Cozy Creamy Butternut Squash and Apple Soup – Best Fall Recipe

butternut squash and apple soup - featured image
Print Recipe

A velvety butternut squash soup with caramelized apples, roasted garlic, and warm spices. This easy fall recipe is quick to make, uses simple ingredients, and is perfect for weeknight dinners or entertaining.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 2.5 pounds)
  • 2 medium apples (Honeycrisp, Fuji, or Gala)
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 2 tablespoons unsalted butter
  • 3 cups low-sodium vegetable broth
  • 1/2 cup heavy cream
  • 1 tablespoon fresh sage, chopped
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • Extra heavy cream or coconut milk for swirling (optional)
  • Toasted pumpkin seeds for garnish (optional)
  • Fresh sage leaves, fried in butter (optional)
  • Maple syrup for drizzling (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut butternut squash in half lengthwise. Scoop out seeds and stringy bits. Place cut-side down on baking sheet with smashed garlic cloves. Roast 35-40 minutes until tender. Let cool 10 minutes, then scoop out flesh and discard skin.
  3. While squash roasts, peel and core apples. Cut into 1/2-inch chunks. Melt butter in a large soup pot over medium heat. Add apples and cook 6-8 minutes until golden and softened. Transfer half to a bowl for garnish; leave rest in pot.
  4. Add chopped onion to pot with apples. Cook 5 minutes until translucent. Add sage, cinnamon, and nutmeg; stir 30 seconds. Add roasted garlic cloves and mash into mixture.
  5. Add roasted squash flesh and vegetable broth. Bring to a gentle boil, then reduce heat and simmer 10 minutes.
  6. Remove from heat. Blend with an immersion blender until smooth (about 60 seconds), or transfer to a countertop blender in batches (let cool 5 minutes first, remove center cap, cover with towel, blend 45-60 seconds). Return to pot.
  7. Stir in heavy cream. Warm over low heat 2-3 minutes (do not boil). Adjust salt and pepper to taste.
  8. Ladle into bowls. Top with reserved caramelized apples, a swirl of cream, toasted pumpkin seeds, and fried sage leaves if desired. Serve hot.

Notes

Do not skip roasting the squash; it concentrates flavor. Salt in layers for deeper flavor. When blending hot soup, let it cool slightly and cover blender lid with a towel to avoid splatters. Soup improves after a day in the fridge. For vegan version, use coconut oil and full-fat coconut milk. For spicy twist, add fresh ginger or cayenne. Freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, apple soup, fall soup, creamy soup, easy soup recipe, vegetarian soup, gluten-free soup

Find it online: https://tastytuck.com/cozy-creamy-butternut-squash-and-apple-soup-best-fall-recipe/