Easy Apple Butternut Squash Soup
A rich, velvety soup combining roasted butternut squash and tart apples, enhanced with warm spices and a touch of cream. Perfect for a cozy, nutrient-packed meal or appetizer.
Equipment
- 1 Heavy-bottom stock pot
- 1 Chef’s Knife
- 1 Cutting board
- 1 Blender
- Measuring Spoons and Cups
Ingredients
- 1 tablespoon olive oil
- 1 cup diced sweet onion
- 1 tablespoon minced garlic
- 4 cups cubed butternut squash
- 2 Granny Smith apples peeled, cored, and chopped
- 4 cups chicken stock
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup half-and-half
Instructions
- Heat Olive Oil and Sauté Onion: In a heavy-bottom stock pot, warm 1 tablespoon of olive oil over medium heat. Add 1 cup of diced sweet onion and cook until translucent and softened, stirring occasionally to prevent sticking and to release natural sweetness.
- Add Garlic for Aroma: Stir in 1 tablespoon of minced garlic and cook for about 1 minute, just until fragrant, being careful not to burn the garlic, as it can turn bitter if overcooked.
- Incorporate Squash and Apples: Add 4 cups of cubed butternut squash and 2 chopped Granny Smith apples to the pot. Cook for 4–5 minutes, stirring occasionally to lightly caramelize the edges and enhance natural flavors.
- Add Stock and Simmer: Pour in 4 cups of chicken stock and bring the mixture to a boil. Once boiling, reduce heat to low and let it simmer for 15–20 minutes, or until the butternut squash is fork-tender and easily pierced.
- Blend Until Smooth: Carefully transfer the soup mixture to a blender in batches. Cover with a lid, holding it with a kitchen towel to prevent burns, and blend until silky smooth. Pour the puree back into the stock pot.
- Season and Simmer: Stir in 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground ginger, ½ teaspoon salt, and ½ teaspoon black pepper. Simmer for an additional 5 minutes to allow the spices to infuse fully.
- Add Cream for Richness: Pour in ¼ cup half-and-half and stir gently to combine. Let the soup warm through for a couple of minutes without boiling to maintain a creamy texture.
- Serve with Optional Garnishes: Ladle the soup into bowls and garnish with a pinch of fresh grated nutmeg, diced apples, or a swirl of sour cream if desired. Serve immediately for best flavor and texture.
Notes
- Use firm butternut squash for a smooth texture when pureed.
- Granny Smith apples add a tart balance, but Honeycrisp or Fuji can be substituted for sweetness.
- Blend soup in batches to avoid overfilling the blender and prevent burns.
- Hold the blender lid with a kitchen towel to safely vent steam.
- Adjust spices (cinnamon, nutmeg, ginger) to taste for desired warmth and flavor depth.
