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Butternut Squash Apple Soup Recipe
Ash Tyrrell

Butternut Squash Apple Soup Recipe

I made this butternut squash apple soup on the first cold Saturday of the season and I have not stopped thinking about it since. The squash goes soft and sweet while it simmers, and the apple sneaks in just enough tang to keep every spoonful interesting.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil – helps soften the onion without burning it
  • 1 cup diced sweet onion – yellow onion gives a mellow balanced base flavor
  • 1 tablespoon minced garlic – fresh garlic beats the jarred kind for real depth
  • 4 cups cubed butternut squash – buy pre-cut squash if you want to skip the peeling
  • 2 Granny Smith apples peeled and chopped – the tartness balances the sweetness of the squash
  • 4 cups chicken stock – swap in vegetable stock to keep the soup vegetarian
  • 1 teaspoon ground cinnamon – adds warmth without turning the soup into dessert
  • 1/2 teaspoon ground nutmeg – use freshly grated nutmeg if you have it the flavor is stronger
  • 1/2 teaspoon ground ginger – gives the soup a gentle kick that pairs well with the apple
  • 1/2 teaspoon kosher salt – season to taste since stock brands vary in saltiness
  • 1/2 teaspoon black pepper – freshly cracked works best here
  • 1/4 cup half and half – stir it in at the end so the soup stays silky not grainy

Method
 

  1. Heat olive oil in a large stock pot over medium heat. Add the diced onion and cook until it turns soft and translucent, about five minutes. Stir in the garlic and cook for one more minute so it doesn't burn.
  2. Add the cubed butternut squash and chopped apples to the pot. Cook for four to five minutes, stirring occasionally so nothing sticks. The apple starts to soften and releases a little of its natural juice.
  3. Pour in the chicken stock and bring the pot to a boil. Lower the heat and let everything simmer for fifteen to twenty minutes. The squash is ready once a fork slides through it with no resistance.
  4. Transfer the mixture to a blender in batches, holding the lid down with a towel to avoid burns. Blend until completely smooth, then pour the puree back into the pot. An immersion blender works too and saves you a step.
  5. Stir the cinnamon, nutmeg, ginger, salt, and pepper into the pureed soup. Simmer for five more minutes so the spices bloom. Slowly stir in the half and half until the soup turns a shade lighter.
  6. Ladle the soup into bowls right away while it's steaming. Top with a swirl of cream, a few diced apple pieces, or a pinch of fresh nutmeg. Serve alongside crusty bread for a full meal.

Notes

  • I always toast the spices in the pot for thirty seconds before adding liquid, it makes the whole soup taste deeper.
  • I like to use two apple varieties, one tart and one sweet, for more complexity in the flavor.
  • I roast the squash cubes at 400°F for twenty minutes before adding them if I have extra time, the caramelization adds so much flavor.
  • I keep a splash of extra stock on hand in case the soup turns out thicker than I want after blending.
  • I never skip tasting before serving, the salt level changes a lot depending on which stock I use.