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Butternut squash and apple soup served in a bowl, garnished with fresh thyme and a drizzle of coconut milk.

Butternut Squash and Apple Soup

This cozy butternut squash and apple soup is velvety smooth, naturally sweet, and perfect for fall. A comforting bowl to warm you up on chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 butternut squash peeled, seeded, and cubed
  • 2 apples peeled, cored, and chopped
  • 1 onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 2 tbsp olive oil
  • to taste salt and pepper
Optional Garnish
  • fresh thyme for garnish
  • cream or coconut milk drizzle before serving

Equipment

  • Large Pot
  • Immersion Blender

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
  2. Add the cubed butternut squash and chopped apples. Cook for 5 minutes, stirring occasionally.
  3. Pour in the vegetable broth, add cinnamon and nutmeg. Season with salt and pepper.
  4. Bring to a boil, then reduce heat and simmer for 20–25 minutes until squash is tender.
  5. Use an immersion blender to puree the soup until smooth and creamy.
  6. Adjust seasoning as needed, then ladle into bowls. Garnish with thyme and a drizzle of cream or coconut milk.

Notes

This soup freezes well — store in airtight containers for up to 3 months.