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Savory Elegance: Butternut Squash and Apple Soup

45 minutes. Cook
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The crisp winds of autumn signal the arrival of a season filled with comforting and heartwarming flavors. One dish that perfectly encapsulates the essence of fall is the Butternut Squash and Apple Soup. This delightful concoction marries the earthy sweetness of butternut squash with the tartness of apples, resulting in a harmonious blend that warms both body and soul. In this culinary adventure, we’ll dive into the origins of this soup, explore its historical significance, and then, step-by-step, create a pot of this savory elegance.

Historical Context: The origins of Butternut Squash and Apple Soup can be traced back to the heart of American cuisine. As early as the 17th century, Native American tribes were cultivating squash, and the colonists quickly adopted it as a staple crop. Apples, too, were readily available and featured prominently in colonial kitchens. Over time, creative cooks found ways to combine these ingredients to create hearty, flavorful soups that would warm them during the chilly New England winters.


1. Prepare the Butternut Squash:

  • Preheat your oven to 400°F (200°C).
  • Cut the butternut squash in half lengthwise and scoop out the seeds.
  • Place the squash halves on a baking sheet, drizzle with a tablespoon of olive oil, and season with salt and pepper.
  • Roast in the preheated oven for 45 minutes or until the flesh is tender and can be easily pierced with a fork.

2. Sauté the Aromatics:

  • While the squash is roasting, heat the remaining tablespoon of olive oil in your soup pot over medium heat.
  • Add the chopped onion and garlic, sautéing until they become translucent and fragrant, about 5 minutes.

3. Combine the Ingredients:

  • Once the roasted squash is done, remove it from the oven and let it cool slightly.
  • Scoop out the roasted flesh and add it to the pot with the sautéed onion and garlic.
  • Stir in the chopped apples, ground cinnamon, ground nutmeg, and a pinch of salt and pepper.

4. Simmer and Blend:

  • Pour in the vegetable broth, ensuring that the ingredients are fully submerged.
  • Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the apples and squash are tender.

5. Blend to Smooth Perfection:

  • Using an immersion blender, carefully puree the soup until it’s smooth and velvety. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches, then return it to the pot.

6. Add Cream (Optional):

  • If you desire a creamier texture, stir in the heavy cream at this stage, heating the soup over low heat until warmed through.

7. Taste and Adjust:

  • Taste the soup and adjust the seasoning with salt, pepper, cinnamon, or nutmeg as needed to achieve your desired flavor profile.

8. Serve and Garnish:

  • Ladle the Butternut Squash and Apple Soup into bowls.
  • Garnish with a drizzle of crème fraîche, a sprinkle of fresh chives, or a pinch of ground nutmeg for an added touch of elegance.

Conclusion: As you savor each spoonful of this Butternut Squash and Apple Soup, you’ll find yourself transported to a bygone era when resourceful cooks in colonial America first combined these humble ingredients to create a culinary masterpiece. This soup not only pays homage to history but also serves as a reminder of the enduring appeal of simple yet delicious flavors. Whether enjoyed as a starter, a light meal, or a comforting side dish, this soup captures the essence of autumn in a bowl and is sure to become a cherished addition to your seasonal repertoire.


prep time
1 hour 5 minutes.
cooking time
45 minutes.
4 servings.
total time
1 hour 5 minutes.


  • Large chef's knife

  • Cutting board

  • Baking sheet

  • Soup pot or Dutch oven

  • Wooden spoon

  • Immersion blender or regular blender

  • Ladle

  • Soup bowls


  • Sauté onion and garlic.

  • 1 medium-sized butternut squash (about 2 pounds)

  • 2 apples (such as Granny Smith or Honeycrisp), peeled, cored, and chopped

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 2 tablespoons olive oil

  • 4 cups vegetable broth

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • Salt and pepper to taste

  • 1/2 cup heavy cream (optional)

  • Chopped fresh chives or a drizzle of crème fraîche for garnish (optional)


Combine ingredients and simmer.
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