This velvety soup balances the natural sweetness of butternut squash with tart apples and warming spices like cinnamon and nutmeg.

Perfect for crisp autumn evenings or cozy holiday starters, it’s a comforting bowl with layers of flavor—smooth, earthy, and gently spiced with a touch of brightness from apple cider vinegar.

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Sweet & Spiced Butternut Squash and Apple Soup Ingredients

• 1 tablespoon olive oil (or avocado oil for a milder taste)
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 ½ pounds butternut squash, peeled and cubed
• 2 medium apples (like Honeycrisp or Granny Smith), peeled, cored, and chopped
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon cayenne pepper (optional, for subtle heat)
• 4 cups vegetable broth
• 1 tablespoon apple cider vinegar (or lemon juice)
• Salt and black pepper, to taste
• Optional garnish: coconut cream, toasted pepitas, or fresh thyme

Kitchen Tool Tips

• A high-speed blender or immersion blender gives the soup its silky finish with minimal mess.
• Use a large Dutch oven or heavy-bottomed pot for even heat distribution while simmering.
• A sharp vegetable peeler speeds up squash prep and reduces wrist strain.

How to Make Sweet & Spiced Butternut Squash and Apple Soup

1. In a large pot, heat olive oil over medium heat. Add onion and sauté for 5–6 minutes until soft and translucent.
2. Stir in garlic, cinnamon, nutmeg, and cayenne (if using); cook for 30 seconds until fragrant.
3. Add cubed squash, apples, and broth. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until squash and apples are fork-tender.
4. Remove from heat. Blend soup until smooth using an immersion blender or transfer in batches to a high-speed blender.
5. Stir in apple cider vinegar. Season with salt and pepper to taste.
6. Reheat gently if needed and serve warm, garnished with coconut cream, pepitas, or fresh thyme.

Nutritional Information

Per serving:

• Calories: 190
• Fat: 5g
• Carbohydrates: 34g
• Protein: 2g
• Fiber: 6g
• Sodium: 540mg

How to Serve

Ladle into warm bowls and top with a swirl of coconut cream or a dollop of Greek yogurt. For texture, add toasted pepitas or crushed roasted almonds. Serve alongside crusty bread or a grilled cheese sandwich for a satisfying fall meal.

Ingredient Spotlight: Honeycrisp vs. Granny Smith Apples

When it comes to butternut squash soup, apples play a key role in balancing sweetness and acidity. Two popular choices—Honeycrisp and Granny Smith—each bring something unique:

Honeycrisp:

• Flavor: Juicy, mildly tart, and very sweet
• Texture: Crisp and fleshy, blends smoothly when cooked
• Best for: A naturally sweeter soup with a mellow apple presence

Granny Smith:

• Flavor: Sharp, tangy, and less sweet
• Texture: Firm and tart, holds up well in simmering
• Best for: A brighter, more tart flavor that cuts through the richness of the squash

Which should you use?
If you want a sweeter, more comforting soup, go with Honeycrisp.
If you prefer a tangier, fresher contrast, Granny Smith is your best bet.
Or, blend the two for the best of both worlds!

FAQ

Can I use frozen butternut squash?

Yes! Frozen pre-cubed squash saves prep time and works just as well.

What apples work best?

Tart-sweet varieties like Honeycrisp, Fuji, or Granny Smith give the best balance.

Can I make it creamier?

Blend in ½ cup canned coconut milk or heavy cream at the end for a richer texture.

Is this soup good for meal prep?

Absolutely—it stores and freezes well, making it ideal for batching ahead.