Velvety autumn soup combining butternut squash and apples with warm spices. Vegetarian, gluten-free, ready in 50 minutes.
# What You’ll Need:
→ Vegetables & Fruit
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and chopped
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth (gluten-free if needed)
06 - 1/2 cup apple cider or apple juice
→ Seasonings & Oils
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon black pepper
→ Optional Garnishes
12 - 1/4 cup heavy cream or coconut cream (optional, for swirling)
13 - Toasted pumpkin seeds or fresh thyme (optional)
# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until translucent, about 3 minutes.
02 - Add the butternut squash and apples. Cook for another 5 minutes, stirring occasionally.
03 - Sprinkle in the cinnamon, nutmeg, salt, and pepper. Stir to coat the vegetables and apples evenly.
04 - Pour in the vegetable broth and apple cider. Bring to a boil, then reduce heat, cover, and simmer for 25–30 minutes until squash and apples are very tender.
05 - Remove from heat. Carefully blend the soup using an immersion blender directly in the pot, or transfer in batches to a blender. Purée until smooth and creamy.
06 - Taste and adjust seasoning as needed.
07 - Ladle into bowls and garnish with a swirl of cream and a sprinkle of toasted pumpkin seeds or fresh thyme, if desired.
