This Spiced Apple and Butternut Squash Soup is velvety, gently sweet, and warmly spiced—perfect for chilly nights or a holiday starter. I’ve tested this twice on the stovetop (once with Honeycrisp, once with Granny Smith) and tuned the spice blend so it tastes savory with a hint of apple brightness, not like dessert. You’ll make it in one pot, blend until silky, and finish with coconut milk or half-and-half—your call.
If you love a cozy bowl that feels special but cooks fast, this recipe is for you. My approach leans on a balanced spice mix (cinnamon, ginger, nutmeg, a touch of cumin) and a splash of acid to wake up flavors at the end. I prefer an immersion blender for ease, but a countertop blender makes it ultra-smooth. Below you’ll find clear swaps (dairy-free, gluten-free, no alcohol/pork), pro tips, and storage notes you can trust.
At a Glance
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Difficulty: Easy
- Estimated Cost: $10–$12 (US)
Ingredients
- 2 Tbsp olive oil
- 1 medium yellow onion, chopped
- 1 medium carrot, chopped (about 100 g)
- 1 celery rib, chopped (about 50 g)
- 3 garlic cloves, minced
- 1 Tbsp fresh ginger, minced (or 1 tsp ground)
- 1 large butternut squash, peeled & cubed (about 8 cups / 1.1 kg)
- 2 apples, peeled & chopped (about 14 oz / 400 g; Honeycrisp for sweeter, Granny Smith for tangier)
- 1 tsp ground cinnamon
- ½ tsp ground cumin
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice (or clove)
- Pinch cayenne (optional)
- 1 bay leaf
- 4 cups (946 ml) low-sodium vegetable broth
- 1 tsp kosher salt, plus more to taste
- Black pepper, to taste
- 1 cup (240 ml) coconut milk (full-fat) or half-and-half (see swaps)
- 1 Tbsp maple syrup (optional, balances tart apples)
- 1–2 tsp apple cider vinegar or lemon juice (to finish)
Garnishes (choose a few): toasted pepitas, crispy sage leaves, thin apple matchsticks, swirl of coconut milk or yogurt, microgreens.
Swaps & Notes (diet-friendly)
| Need | Swap/Tip |
|---|---|
| Dairy-free | Use full-fat coconut milk (our default) or almond/cashew milk. Avoid half-and-half. |
| Gluten-free | Recipe is naturally GF. Check broth label. |
| No alcohol/pork | None used. For “smoky” depth without bacon, add ¼ tsp smoked paprika. |
| Lower sodium | Use low-sodium broth; finish with lemon instead of extra salt. |
| Sweeter or tangier | Honeycrisp = sweeter; Granny Smith = tangier. Mix 1:1 for balance. |
| Extra protein | Stir in 1 cup cooked white beans when blending; it stays silky. |
| Extra creamy | Add 2 Tbsp unsalted butter (or vegan butter) before blending. |
Step-by-Step Instructions
- Sauté aromatics. Warm olive oil in a large pot over medium heat. Add onion, carrot, and celery; cook 5–6 minutes until translucent. Stir in garlic and ginger; cook 30–60 seconds until fragrant.
- Add squash, apples & spices. Stir in squash and apples. Sprinkle in cinnamon, cumin, nutmeg, allspice, and cayenne (if using). Cook 1–2 minutes to bloom spices.
- Simmer. Add bay leaf, broth, salt, and a few grinds of pepper. Bring to a boil, then reduce to a gentle simmer. Cover and cook 15–18 minutes, until squash is very tender.
- Blend. Remove bay leaf. Blend with an immersion blender until smooth (or carefully in batches in a countertop blender).
- Finish & serve. Stir in coconut milk or half-and-half and maple syrup (if using). Warm gently (don’t boil). Taste and brighten with 1–2 tsp apple cider vinegar or lemon. Adjust salt/pepper. Ladle into bowls and garnish.
Pro Tips & Variations
- Spice balance check: After blending, taste first. If it needs warmth, add a pinch more cinnamon; if it needs lift, add vinegar/lemon; if it feels flat, add a small pinch of salt.
- Ultra-smooth texture: Countertop blender yields the silkiest result. Vent the lid and cover with a towel; hot liquids expand.
- Roasted flavor (optional): Roast squash and apples at 400°F (200°C) for 25–30 minutes (olive oil + salt) before simmering. This adds caramelized depth without extra steps later.
- Curry twist: Swap spices for 1–1½ tsp mild curry powder plus ½ tsp grated turmeric. Finish with lime instead of vinegar.
- Instant Pot note: Sauté aromatics on Sauté, add remaining ingredients (reserve milk), Pressure Cook 8 minutes, quick release, blend, then stir in milk and finish as above.
- Kid-friendly: Skip cayenne; finish with a bit more coconut milk for mellow sweetness.
- Make it a meal: Add crispy roasted chickpeas or a scoop of cooked quinoa to bowls.
Serving Suggestions
- Pair with warm crusty bread, grilled cheese, or garlic crostini.
- Add a fresh side like shaved Brussels sprouts salad with maple-dijon vinaigrette.
- For a holiday starter, serve in small mugs with a drizzle of coconut milk and a sage leaf.
Storage & Reheating
| Storage | How | Time |
|---|---|---|
| Fridge | Cool, then store in airtight container. | 4 days |
| Freezer | Freeze flat in bags or in containers, leaving headspace. | 3 months |
| Reheat | Stovetop on low, stirring; or microwave in 60–90 sec bursts. | Until hot (165°F / 74°C) |
| Food safety: Chill within 2 hours; reheat only what you’ll eat. Avoid multiple reheats for best texture. |
Troubleshooting
- Too thick? Whisk in warm broth or water, ¼ cup at a time.
- Too thin? Simmer uncovered 5–10 minutes to reduce, or blend in ½ cup drained white beans.
- Too sweet? Add ½–1 tsp vinegar/lemon and an extra pinch of salt.
- Too spicy/warm? Stir in more coconut milk or plain yogurt to soften.
FAQs
Q1: Can I make Spiced Apple and Butternut Squash Soup ahead?
A1: Yes—flavors deepen by day 2. Refrigerate up to 4 days or freeze up to 3 months.
Q2: Which apples work best?
A2: Honeycrisp for sweeter; Granny Smith for tangier. A 50/50 mix gives balance.
Q3: Do I have to peel the squash?
A3: Yes for the smoothest texture. Pre-cut squash saves time.
Q4: Can I skip coconut milk?
A4: Use half-and-half or unsweetened cashew/almond milk. For ultra-light, use more broth and 1 Tbsp olive oil.
Q5: How do I make it vegan?
A5: Use vegetable broth and coconut (or other plant) milk; all other ingredients are already vegan.
Nutrition (per serving)
Calories: ~210; Protein: 4g; Carbs: 30g; Fat: 9g