Print

Cozy Creamy Butternut Squash and Apple Soup

butternut squash and apple soup - featured image
Print Recipe

A velvety smooth, dairy-free butternut squash and apple soup that comes together in just 30 minutes. This cozy fall recipe uses simple ingredients and a secret splash of apple cider vinegar to create a rich, comforting flavor without any cream.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 medium apples (Honeycrisp or Fuji preferred), peeled, cored, and roughly chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, smashed and roughly chopped
  • 1 tablespoon fresh ginger, grated or finely minced
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • ½ teaspoon fine sea salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon apple cider vinegar
  • For garnish (optional): toasted pumpkin seeds, coconut milk or plain yogurt drizzle, cinnamon or nutmeg sprinkle, fresh thyme or parsley

Instructions

  1. Prep the squash and apples: Peel the butternut squash using a vegetable peeler. Cut off the stem end and bottom, slice in half lengthwise, scoop out seeds and stringy bits, then cut into 1-inch cubes. Peel, core, and roughly chop the apples. Dice the onion. Smash and chop the garlic. Grate the ginger.
  2. Sauté the aromatics: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add garlic and grated ginger, cook for 30 seconds until fragrant.
  3. Add the squash, apples, and broth: Add cubed butternut squash, chopped apples, 4 cups vegetable broth, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir well.
  4. Simmer until tender: Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes until squash is fork-tender.
  5. Blend until smooth: Turn off heat. Use an immersion blender to blend soup until completely smooth. If using a regular blender, let soup cool for 5 minutes, then blend in batches (fill no more than halfway, remove center cap, cover with towel).
  6. Finish with apple cider vinegar: Stir in 1 teaspoon apple cider vinegar. Taste and add more salt if needed (about ¼ teaspoon more).
  7. Serve and garnish: Ladle into bowls and top with optional garnishes like toasted pumpkin seeds, coconut milk drizzle, cinnamon, or fresh thyme. Serve hot.

Notes

Don’t skip the apple cider vinegar—it brightens the flavors without making the soup sour. For a thicker soup, start with 3 cups of broth. For a thinner soup, add more broth after blending. The soup thickens as it sits in the fridge. To peel squash safely, microwave the whole squash for 2 minutes before peeling. This soup freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, apple soup, creamy soup, dairy-free soup, vegan soup, fall soup, winter soup, 30-minute recipe, easy soup, healthy soup

Find it online: https://hungermind.com/cozy-creamy-butternut-squash-and-apple-soup-easy-30-minute-recipe/