Apple butternut squash soup perfect for the Fall season with freshly picked apples, butternut squash, onions, garlic, cayenne pepper, cinnamon, and ginger. Super easy to make and comforting for those cold, crisp Autumn Evenings!
This soup is rich, balanced with sweet and savory notes with apples and succulent butternut squash. Thickened up a little with some heavy cream, giving it a kind of a velvety consistency. The cayenne pepper and squeeze of lemon juice add slight heat and acidity to an already perfect Fall soup.
The aromas of cinnamon, apples, and this soup simmering on the stovetop will fill your home with the fresh smells of Autumn.
HOW TO MAKE THIS APPLE BUTTERNUT SQUASH SOUP
This soup is made with household staple ingredients and seasonings. Perfect for using up all the pecks of apples you freshly picked from the orchards.
- Saute onion and garlic until fragrant and translucent.
- Add the butternut squash and apples.
- Add cinnamon powder and remaining seasonings.
- Slowly add broth until vegetables are just covered.
- Simmer until butternut squash is fork tender.
- Blend or puree to a velvety smooth consistency.
- Stir in cream or milk, salt and pepper to taste, and a squeeze of lemon juice.
- Enjoy each spoonful!
This recipe for Gruyere Croutons is the perfect vessel for dipping and soaking up each remaining drip of this delicousness!
Variations
This apple and butternut squash soup, by itself, is gluten-free!
- Curry powder can be used as a substitute for Cayenne Pepper. You can also adjust the amount to your heat tolerance level or completely omit for a more sweeter soup.
- We used Honeycrisp apples in this recipe because it brought just the right amount of sweet & tart and juiciness. Other varieties of apples, such as Gala, Cortland, and Fuji can also be used with similar results.
- Asian Pears are a nice addition to this soup as well!
- Feel free to omit the milk if you’re lactose intolerant.
Apple Butternut Squash Soup
- Total Time: 55 minutes
- Yield: 6 1x
Description
Apple butternut squash soup perfect for the Fall season with freshly picked apples, butternut squash, onions, garlic, cayenne pepper, cinnamon, and ginger. Super easy to make and comforting for those cold, crisp Autumn Evenings!
Ingredients
- 1 small Onion, diced
- 2 cloves of Garlic, finely minced
- 3 apples, diced with skin-on
- 1 large butternut squash, peeled, deseeded and diced into cubes
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- 6 cups vegetable stock, low-sodium
- salt and pepper to taste
- 1 cup heavy cream or milk
- 1 tablespoon lemon juice
Instructions
- Heat olive oil over medium-high heat in a large heavy saucepan. Add the onions and cook until tender and translucent, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute longer.
- Add the butternut squash and cook about 5 minutes, until it starts to soften. Add the apples and spices and cook until the spices are fragrant, about 2 minutes.
- Add the stock until it just covers the vegetables and bring to a boil.
- Lower heat to low and simmer until squash is fork tender, about 30 minutes.
- Remove pot from heat and puree soup in batches in a blender. Alternatively, use an immersion blender.
- Stir in the heavy cream or milk into soup. Add the lemon juice to brighten up the flavors and season with salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: butternut squash soup, apples, soup, Autumn, Fall
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