Apple And Squash Soup Recipe

Soup season is here, and if you’re looking for a comforting, creamy, and hearty dish that will warm you from the inside out, you’ve come to the right place. Apple and squash soup is the perfect combination of savory and sweet, with the vibrant orange color of squash and the subtle sweetness of apples, creating a dish that’s ideal for fall or anytime you want to indulge in something nourishing. Whether you’re looking for a healthy meal that satisfies your taste buds or just something to fill the kitchen with delicious aromas, this soup checks all the boxes.

This apple and squash soup recipe blends the natural sweetness of apples with the rich, earthy flavors of squash. It’s incredibly simple to make, with just a few ingredients, but it delivers a depth of flavor that feels indulgent. Pair it with some crusty bread and a drizzle of cream, and you’ve got yourself a cozy meal that feels like a hug in a bowl.

Here’s a step-by-step guide to making a velvety smooth apple and squash soup that’s packed with flavor and nutrients. You’ll be amazed at how easy it is to put together!

Ingredients Needed

2 cups of peeled and cubed squash (Butternut or Acorn are great options)
2 large apples (Granny Smith or Honeycrisp work well for their balance of sweetness and tartness)
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon olive oil (for sautéing)
4 cups vegetable or chicken broth (depending on dietary preferences)
1 teaspoon ground ginger (for a bit of warmth)
1/2 teaspoon ground cinnamon (adds a cozy, spicy note)
Salt and pepper to taste
1/2 cup coconut milk (or heavy cream for a richer texture)
Fresh thyme or sage (optional, for garnish)
A drizzle of honey (optional, for extra sweetness)

Cooking Instructions

Prepare your vegetables and apples: Peel and chop the squash into cubes. Core and chop the apples. Dice the onion and mince the garlic, setting them aside for the sautéing step.
Sauté the aromatics: Heat the olive oil over medium heat in a large pot. Add the diced onion and sauté until it becomes soft and translucent, about 4-5 minutes. Then, add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the squash and apples: Stir in the cubed squash and apples to the pot. Let everything cook together for about 5 minutes, allowing the flavors to meld and the squash to soften.
Season the mixture: Sprinkle in the ground ginger and cinnamon. Stir well to coat the vegetables and apples with the spices, letting them toast slightly in the pan for 1-2 minutes.
Add broth: Pour in the vegetable or chicken broth and bring the soup to a simmer. Reduce the heat and let it simmer for 20-25 minutes, or until the squash and apples are completely tender.
Blend the soup: Once everything is cooked, use an immersion blender to puree the soup right in the pot. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Puree until smooth and velvety.
Add the creamy touch: Stir in the coconut milk (or heavy cream if preferred) for extra creaminess. Taste and adjust seasoning with salt and pepper. If you want the soup a bit sweeter, this is a good point to add a little drizzle of honey.
Serve: Ladle the soup into bowls and garnish with fresh thyme or sage. Serve hot with crusty bread for dipping.

Ingredient Insights

Squash: The star of this soup, squash adds not only a natural sweetness but also a rich texture when pureed. Butternut squash is most commonly used for its smooth texture and slightly nutty flavor, though you can easily swap it out for other varieties like acorn squash or pumpkin.
Apples: The addition of apples brings an unexpected but delightful sweetness that contrasts beautifully with the savory squash. Granny Smith apples are a great choice for their tartness, while Honeycrisp adds a mild sweetness. Don’t be afraid to experiment with different types of apples based on your taste preferences.
Spices (Ginger & Cinnamon): These warm spices contribute to the autumnal vibe of the soup. Ginger provides a subtle heat that enhances the soup’s depth of flavor, while cinnamon offers a comforting, familiar note.
Coconut Milk: This ingredient doesn’t just add creaminess-it also imparts a mild, tropical flavor that complements the sweetness of the squash and apples. If you’re not keen on coconut, you can substitute with heavy cream or even almond milk for a lighter version.

Expert Tips

Roast the squash for extra flavor: For an even deeper, caramelized flavor, you can roast the squash before adding it to the soup. Toss cubed squash with a little olive oil, salt, and pepper, then roast at 400°F (200°C) for 25-30 minutes until golden and tender. This step enhances the natural sweetness and richness of the squash.
Use fresh herbs for garnish: Fresh herbs like thyme or sage really elevate the presentation of the soup. If you have fresh sage, try crisping a few leaves in olive oil to add a little crunch and extra flavor.
Adjust consistency: If you prefer a thicker soup, simply reduce the broth a little during the cooking process. If you like it more fluid, add extra broth or coconut milk after blending.
Blend in small batches: If you don’t have an immersion blender, use a regular blender to puree the soup in batches. But be cautious about overfilling your blender, as hot soup can splatter.
Taste as you go: The sweetness of the apples and squash can vary based on the variety you use. Taste the soup before serving and adjust the sweetness with a little honey or maple syrup, or balance the flavors with a squeeze of fresh lemon juice for acidity.

Recipe Variations

Add protein: You can easily turn this soup into a more filling meal by adding some cooked chicken or turkey. Shredded rotisserie chicken would work wonderfully.
Spicy Kick: If you’re into a little heat, consider adding a chopped jalapeño or red pepper flakes along with the garlic to give the soup a spicy contrast to the sweetness.
Apple Cider Vinegar: Add a splash of apple cider vinegar at the end for an extra layer of flavor. It brightens the soup and enhances the tartness of the apples.
Vegan-Friendly: For a vegan version, swap the cream for coconut milk (as listed) and ensure your broth is vegetable-based. You can also top with roasted pumpkin seeds instead of cream for crunch and protein.

Final Words

Apple and squash soup is a versatile, flavorful dish that balances savory and sweet, making it the perfect addition to any meal rotation. It’s hearty enough to stand alone or can be paired with a variety of sides. Plus, with a few simple ingredients, you can craft a meal that’s as nourishing as it is comforting.

Whether you’re cooking for yourself on a chilly evening or impressing guests at a dinner party, this recipe is guaranteed to satisfy. The ingredients are easy to find, and the process is straightforward-perfect for both novice cooks and experienced chefs looking for a quick and delicious meal.

Apple And Squash Soup Recipe