Spiced Butternut Squash and Apple Soup
Fall is the perfect time to cozy up with a bowl of warm, hearty soup, and this Spiced Butternut Squash and Apple Soup brings the season’s best flavors to your table.
Recipe Inspiration
The sweet, earthy combination of butternut squash and apple makes for a delightful contrast with fragrant spices like cumin, coriander, cinnamon, and turmeric. Toasting the spices before cooking your vegetables unlocks their full potential, giving this soup a deeper, more robust flavor. It's an easy, comforting meal that’s ideal for meal prep or a healthy weeknight dinner. Plus, it's naturally gluten-free and can easily be made dairy-free by using coconut
Star Ingredients
Butternut Squash: Rich in vitamins A and C, this fall favorite adds natural sweetness and creaminess.
Apples: Bring a sweet-tart balance to the soup, enhancing the squash with a subtle fruitiness. Apple can be swapped out for pears, sweet potatoes etc. Make it your own!
Cumin and Coriander: These ground spices add earthy warmth, perfectly complementing the natural sweetness of the vegetables.
Turmeric: Known for its anti-inflammatory properties, turmeric adds a slight bitterness and vibrant color to the soup.
Coconut Cream or Double Cream: Adds richness and a silky texture when swirled on top.
Meal Prep Tips
Storage: This soup stores well in the fridge for up to 4 days or can be frozen for up to 3 months. Reheat in a pot over low heat, stirring occasionally.
Make-Ahead: Prep all your vegetables in advance by peeling and dicing the squash, apple, and carrots. Store them in the fridge until ready to cook.
Batch Cooking: Double the recipe and freeze half for a quick, nutritious meal later in the week.
Video
Make Spiced Butternut Squash & Apple Soup With Me
Spiced Butternut Squash and Apple Soup Recipe
Serves: 6 | Prep Time: 15 Minutes | Cook Time: 30 Minutes
Ingredients
1 tbsp Olive or Cooking Oil
1 tsp Cinnamon, Ground
2 tsp Coriander, ground
2 tsp Cumin, Ground
1 tsp Turmeric, Ground
1/2 lb Apple, Peeled and Diced
1 Large Onion or 2 Medium Onions, Large Diced
2 Cloves Garlic, Crushed
2 lb butternut Squash, Large Diced
1 Cup Carrots, Diced
1 Qt Vegetable Or Chicken Stock
Water, As Needed
Salt and Pepper To Taste
Double Cream or Coconut Cream to Top (optional)
Directions
To a large heavy-bottomed sauce pot, Add olive oil and bring to medium low heat. Add spices (cinnamon, coriander, cumin, turmeric) to the pan and gently stir to allow the oils in the spices to release and become aromatic, about 2-3 minutes.
After, add onions, garlic and diced apple to the pot and gently fold into the oil mixture to coat with the spices. Cover and Allow the apples onions garlic to sweat until they become soft, about 5 minutes.
Uncover the pot, add butternut squash and carrots to the vegetable/spice mixture and gently fold to incorporate. Turn heat to medium-low. Allow to steam for about 2-3 minutes before moving to the next step.
Add broth and let the mixture come to a simmer. Cover and cook until all the vegetables are soft, about 15 minutes.
Remove from the eat and allow to cool slightly before transferring the soup to a blender. Do this is batches to not overfill the blender. Blend until smooth. And transfer back to the pot
Adjust seasoning and add cream (if desired)
Serve immediately with an extra serving of cream and/or flavored oil. Enjoy!
Chef's Note
Harissa is a popular North African chili paste that adds a smoky, spicy kick to various dishes. If you enjoy a bit more heat in your soup, feel free to add a teaspoon or two of harissa or red pepper flakes during the cooking process. It can be found in most international grocery stores. If you’re familiar with Harissa, then you’ll love it in my Moroccan Chickpea Stew recipe