Butternut Squash and Apple Soup
This Butternut Squash and Apple Soup is a comforting dish perfect for a chilly autumn day. The sweetness of U-Pick apples beautifully complements the earthy butternut squash, creating a harmonious blend of flavors. It's a delightful way to enjoy the bounty of the harvest season.
Instructions
- 1
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- 2
Stir in the minced garlic, cubed butternut squash, and chopped apples. Cook for another 5 minutes, stirring occasionally.
- 3
Pour in the vegetable broth and water. Add the cinnamon, nutmeg, and ginger. Bring the mixture to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the squash is very tender.
- 4
Carefully transfer the soup in batches to a blender or use an immersion blender directly in the pot. Blend until smooth and creamy.
- 5
Return the soup to the pot if using a regular blender. Season with salt and pepper to taste. Heat through gently.
- 6
Ladle the soup into bowls. If desired, swirl in a tablespoon of heavy cream and sprinkle with fresh chopped sage before serving.
Baker's tips
For an extra touch of flavor, roast the butternut squash and apples before adding them to the soup. If you prefer a dairy-free option, coconut milk can be used instead of heavy cream, or simply omit it for a lighter soup.
Frequently asked questions
What are the best apples for Butternut Squash and Apple Soup?+
For butternut squash and apple soup, use a firm baking apple that holds its shape once cooked, Honeycrisp, Braeburn, Granny Smith, Jonagold, or a mix of two varieties gives the best flavor balance between sweet and tart.
Can I make Butternut Squash and Apple Soup ahead of time?+
Yes. Most baked apple desserts keep well for 2 days at room temperature covered loosely, or up to 5 days refrigerated. Reheat in a 325°F oven for 10 minutes to restore the crisp texture.
Can I freeze Butternut Squash and Apple Soup?+
Most apple bakes freeze well for up to 3 months. Cool completely, wrap tightly in foil and freezer-safe bags, and thaw overnight in the refrigerator before reheating.
Do I need to peel the apples?+
Peeling gives a smoother texture and is traditional for pies and butters. For rustic crisps, crumbles, and sauces the skin adds fiber, color, and flavor, leave it on if you prefer.
Where can I pick my own apples for this recipe?+
Fresh-picked apples make a real difference in baking. Use our directory to find a U-Pick orchard near you and check our ripening calendar to see which varieties are ready this week.
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