Pin It The first time I made this soup was during a gray November weekend when my apartment felt too quiet. I'd picked up a squash at the farmers market almost by accident, the vendor's enthusiasm convincing me it was essential. The kitchen filled with this incredible aroma as everything simmered, cinnamon and apples mingling with onions. My roommate wandered in asking what bakery had opened nearby. We ended up eating it by candlelight because the power flickered out, and honestly, it was perfect.
Last autumn I made a double batch for my book club, mostly because I'd forgotten how many people were coming. We had seven women crowded around my tiny dining table, passing bowls and tearing apart crusty bread. Someone mentioned they usually hated squash soup, then went back for thirds. Now whenever I see those friends, they mention that night first.
Ingredients
- 1 medium butternut squash (about 2 lbs): I've learned the hard way that a sharp vegetable peeler is worth its weight in gold here, and microwaving the whole squash for 2 minutes makes peeling so much easier
- 2 medium apples: Granny Smith gives you that nice tart contrast but Honeycrisp makes it sweeter, honestly either works beautifully
- 1 medium onion: Yellow onions work perfectly here, they mellow out nicely as they cook
- 2 cloves garlic: Fresh minced garlic, never the jarred stuff, the difference is remarkable
- 4 cups vegetable broth: I use a good quality broth because it literally makes up half the soup
- 1/2 cup apple cider or apple juice: This little addition is what makes people ask about the secret ingredient
- 2 tbsp olive oil: For sauteeing the aromatics at the start
- 1/2 tsp ground cinnamon: Dont be tempted to add more, it should be a whisper, not a shout
- 1/4 tsp ground nutmeg: Freshly grated if you can manage it, but ground works fine
- 1/2 tsp salt: Adjust at the end, but you need some to bring out the sweetness
- 1/4 tsp black pepper: Freshly cracked adds a nice subtle warmth
- 1/4 cup heavy cream or coconut cream (optional): The garnish makes it feel special but the soup stands perfectly on its own
- Toasted pumpkin seeds or fresh thyme (optional): For that restaurant worthy finishing touch
Instructions
- Get your aromatics going:
- Heat that olive oil in your large pot over medium heat, then toss in the diced onion and minced garlic, letting them soften and turn translucent, about 3 minutes.
- Add the stars of the show:
- Toss in your cubed squash and chopped apples, stirring everything together and letting them cook for another 5 minutes so they start to soften slightly.
- Season it all up:
- Sprinkle in your cinnamon, nutmeg, salt, and pepper, stirring until every piece is coated in those warm spices.
- Let it simmer:
- Pour in the vegetable broth and apple cider, bring everything to a bubble, then lower the heat, cover it up, and let it simmer gently for 25 to 30 minutes until you can easily pierce the squash with a fork.
- Make it magic:
- Remove the pot from heat and use your immersion blender right in the pot, or transfer in careful batches to a blender, pureeing until it's unbelievably smooth and creamy.
- Taste and adjust:
- Give it a try and add more salt or pepper if needed, then ladle into bowls and add that optional swirl of cream with pumpkin seeds or thyme on top.
Pin It This soup has become my go-to when friends need comfort, which has been more often than I'd expected. There's something about watching someone's shoulders drop as they take that first warm spoonful. Last month my neighbor came over crying over a breakup, and somehow this soup was part of putting her back together.
Make It Your Own
I've found that a pinch of cayenne pepper or some freshly grated ginger adds this lovely warmth that sneaks up on you. Sometimes I'll add a carrot or two with the squash if I need to use them up, and honestly you can't tell the difference. A splash of maple syrup at the end makes everything sing if your apples weren't very sweet.
The Bread Situation
After years of serving this with various sides, I've decided that a really good crusty bread is nonnegotiable. I like to rip it into chunks rather than slice it properly, something about the rustic feel just works. A simple green salad with vinaigrette cuts through the richness beautifully too.
Storage and Leftovers
This soup actually tastes better the next day, which is saying something because it's pretty fantastic fresh. Store it in an airtight container in the fridge for up to 5 days, or freeze it for those nights when cooking feels impossible. I like to freeze it in portion sized containers for easy weeknight dinners.
- Let the soup cool completely before freezing to prevent ice crystals from forming
- Leave space at the top of containers because liquids expand when frozen
- Reheat gently over medium low heat, stirring occasionally to prevent scorching
Pin It There's something deeply satisfying about making something so nourishing from such humble ingredients. Hope this brings your kitchen as much warmth as it's brought mine.
Recipe FAQs
- → Can I freeze this soup?
Yes, this soup freezes beautifully. Let it cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What apples work best?
Granny Smith provides tartness that balances the sweet squash, while Honeycrisp adds natural sweetness. Any firm apple variety will work well.
- → How can I make it thicker?
Simmer uncovered for the last 10 minutes to reduce liquid, or add a peeled potato during cooking. Both methods create a richer, creamier texture.
- → Is it suitable for meal prep?
Absolutely. The flavors actually improve after a day or two in the refrigerator. Store in sealed containers for up to 5 days.
- → Can I use frozen squash?
Frozen butternut squash cubes work perfectly. No need to thaw first—just add them directly to the pot. Cooking time may reduce by 5-10 minutes.