Introduction
Apple and Butternut Squash Soup with Cinnamon is the perfect blend of sweet and savory flavors, with the natural creaminess of butternut squash and the bright tartness of apples. Infused with warm cinnamon, it creates a silky, fragrant soup that embodies the cozy flavors of autumn. This comforting dish is not only nourishing but also elegant enough to serve as a starter for dinner parties or holiday feasts.
It’s a soup that feels like fall in a bowl — warming, wholesome, and deeply satisfying.
Why I Love This Recipe
I love this recipe because it feels like a warm hug in a bowl. The natural sweetness of butternut squash pairs beautifully with the gentle tartness of apples, and when combined with cinnamon, it creates a flavor that is both comforting and uplifting. It’s not just a soup — it’s a seasonal celebration of autumn’s best produce.
Another reason I adore this recipe is its versatility. It can be served as a cozy weeknight dinner with some rustic bread or presented as an elegant starter for holiday gatherings. It’s creamy without being heavy, healthy without tasting bland, and simple to make yet impressive enough for guests.
Why It’s a Must-Try Dish
- Nutrient-rich: Packed with vitamins A and C, fiber, and antioxidants.
- Seasonal flavors: Makes the most of fall harvest ingredients.
- Customizable: Can be made creamy, spicy, or vegan with simple swaps.
- Comfort food made elegant: Perfect for everyday meals or entertaining.
Recipe Information
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 servings
- Calories per Serving: ~180–200 kcal
- Cuisine: American / Modern Comfort Food
- Course: Soup, Starter, Main
Ingredients
For the Soup
- 2 tablespoons olive oil (or butter)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and chopped
- 4 cups vegetable broth (or chicken broth)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- Salt and black pepper, to taste
- ½ cup heavy cream or coconut milk (optional, for creaminess)
For Serving (Optional)
- Drizzle of cream or coconut milk
- Toasted pumpkin seeds (pepitas)
- Crusty bread or garlic toast
Simple Cooking Directions
- Sauté onion and garlic.
- Add squash, apples, spices, and broth.
- Simmer until tender.
- Blend until smooth.
- Stir in cream, season, and serve.
Step-by-Step Preparation
Step 1: Prepare the Base
- Heat olive oil in a large pot over medium heat.
- Add onion and sauté for 3–4 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
Step 2: Add Vegetables and Spices
- Add cubed butternut squash and apples.
- Sprinkle with cinnamon, nutmeg, salt, and pepper.
- Stir well to coat.
Step 3: Simmer the Soup
- Pour in the vegetable broth.
- Bring to a boil, then reduce to a simmer.
- Cook for 20–25 minutes, until squash and apples are tender.
Step 4: Blend Until Creamy
- Remove from heat.
- Use an immersion blender to puree until silky smooth (or carefully blend in batches in a regular blender).
Step 5: Finish and Serve
- Stir in cream or coconut milk if using.
- Adjust seasoning.
- Ladle into bowls and garnish with toppings of choice.
How to Serve
- Serve hot with crusty bread for dipping.
- As a starter for Thanksgiving or fall dinners.
- Garnish with pumpkin seeds, herbs, or a swirl of cream for a restaurant-worthy finish.
Additional Recipe Tips
- Roast the squash and apples before blending for extra caramelized flavor.
- Thin it out with extra broth if it’s too thick.
- Balance sweetness with a squeeze of lemon juice if desired.
- Meal prep by doubling the recipe and freezing in portions.
Variations
- Spicy Twist: Add cayenne pepper, curry powder, or ginger.
- Vegan Version: Use coconut milk instead of cream.
- Savory Herb Version: Add thyme, rosemary, or sage.
- Apple-Forward: Use tart apples (like Granny Smith) for a sharper flavor.
Freezing and Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw in the fridge and reheat gently.
Special Equipment Needed
- Large soup pot
- Immersion blender (or countertop blender)
- Ladle
Conclusion
Apple and Butternut Squash Soup with Cinnamon is a heartwarming, flavor-packed dish that celebrates the essence of autumn. With its natural sweetness, cozy spices, and velvety texture, it’s both nourishing and indulgent. Whether served as a simple family dinner or a festive appetizer, this soup is a must-have recipe for the fall season.
Apple and Butternut Squash Soup with Cinnamon
Description
Apple and Butternut Squash Soup with Cinnamon is the perfect blend of sweet and savory flavors, with the natural creaminess of butternut squash and the bright tartness of apples. Infused with warm cinnamon, it creates a silky, fragrant soup that embodies the cozy flavors of autumn.
Ingredients
For the Soup
For Serving (Optional)
Instructions
-
Step 1: Prepare the Base : Heat olive oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
-
Step 2: Add Vegetables and Spices : Add cubed butternut squash and apples. Sprinkle with cinnamon, nutmeg, salt, and pepper. Stir well to coat.
-
Step 3: Simmer the Soup : Pour in the vegetable broth. Bring to a boil, then reduce to a simmer. Cook for 20–25 minutes, until squash and apples are tender.
-
Step 4: Blend Until Creamy : Remove from heat. Use an immersion blender to puree until silky smooth (or carefully blend in batches in a regular blender).
-
Step 5: Finish and Serve : Stir in cream or coconut milk if using. Adjust seasoning. Ladle into bowls and garnish with toppings of choice.
