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Butternut Squash and Apple Soup - Cozy, Bright, and Comforting

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Butternut squash (about 2.5–3 pounds), peeled, seeded, and cubed
  • Apples (2 medium; Honeycrisp, Fuji, or Granny Smith), peeled, cored, and chopped
  • Yellow onion (1 medium), chopped
  • Garlic (3 cloves), minced
  • Carrot (1 large), chopped (optional, for extra sweetness)
  • Olive oil or butter (2–3 tablespoons)
  • Vegetable or chicken stock (4–5 cups), low-sodium
  • Apple cider or apple juice (1/2 cup), optional for brightness
  • Ground cinnamon (1/2 teaspoon)
  • Ground nutmeg (a pinch)
  • Fresh thyme (2–3 sprigs) or dried thyme (1/2 teaspoon)
  • Bay leaf (1)
  • Salt and black pepper to taste
  • Cream or coconut milk (1/4–1/2 cup), optional for richness
  • Lemon juice (1–2 teaspoons) or apple cider vinegar for finishing
  • Toppings (optional): toasted pumpkin seeds, Greek yogurt or sour cream, crispy sage, croutons, chili oil

Method
 

  1. Prep your produce. Peel and cube the butternut squash into roughly 1-inch pieces. Peel, core, and chop the apples. Chop the onion and carrot, and mince the garlic.
  2. Sweat the aromatics. In a large pot, heat olive oil or butter over medium heat. Add onion and carrot with a pinch of salt. Cook 5–7 minutes, stirring, until softened and translucent.
  3. Add garlic and spices. Stir in garlic, cinnamon, nutmeg, and thyme. Cook 30–60 seconds until fragrant—don’t let the garlic brown.
  4. Build the base. Add the squash and apples. Stir to coat with the aromatics for 1–2 minutes, letting everything mingle.
  5. Pour in liquids. Add stock to just cover the vegetables (start with 4 cups). If using, add the apple cider. Drop in the bay leaf. Bring to a gentle boil.
  6. Simmer. Reduce heat to a steady simmer. Cook 18–25 minutes, until squash is very tender when pierced with a fork.
  7. Remove aromatics. Fish out the bay leaf and any thyme stems.
  8. Blend. Use an immersion blender to puree until silky smooth. Or carefully blend in batches in a countertop blender, venting the lid to let steam escape. Return soup to the pot.
  9. Adjust consistency. If it’s too thick, add more stock or water, a little at a time, until it’s how you like it.
  10. Finish and season. Stir in cream or coconut milk if using. Add lemon juice or a splash of cider vinegar for brightness. Season with salt and pepper until the flavors pop.
  11. Serve. Ladle into bowls and top with toasted pumpkin seeds, a dollop of yogurt, a drizzle of chili oil, or crispy sage. Serve with crusty bread or a grilled cheese for a cozy meal.