Spiced Squash and Apple Soup

Warm up with a bowl of Spiced Squash and Apple Soup, a velvety blend of roasted butternut squash and sweet-tart apples, fragrant with cinnamon, nutmeg, and ginger. This autumn-inspired recipe is delicately balanced, offering the perfect harmony of savory and subtly sweet flavors. Finished with a splash of creamy coconut milk and topped with crunchy pumpkin seeds and fresh thyme, this soup is as nourishing as it is comforting. Ideal for cozy dinners or festive gatherings, it’s simple to prepare with just 20 minutes of prep time. Serve it as a starter or pair it with crusty bread for a hearty meal bursting with seasonal goodness. Perfect keywords: comforting soups, fall recipes, healthy squash soup, vegan autumn meals.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 large (about 2 lbs) Butternut squash
• 2 medium (such as Granny Smith or Honeycrisp) Apples
• 2 tablespoons Olive oil
• 1 medium, diced Yellow onion
• 2 minced Garlic cloves
• 0.5 teaspoons Ground cinnamon
• 0.25 teaspoons Ground nutmeg
• 0.25 teaspoons Ground ginger
• 4 cups Vegetable broth
• 0.5 cups (optional, for creaminess) Coconut milk
• 1 teaspoon, or to taste Salt
• 0.5 teaspoons, or to taste Black pepper
• 0.25 cups (optional, for garnish) Pumpkin seeds
• 1 teaspoon (optional, for garnish) Fresh thyme

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Carefully cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side up on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast for 40 minutes or until the flesh is tender and easily pierced with a fork.

Step 3

While the squash roasts, peel, core, and dice the apples into small chunks. Set them aside.

Step 4

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, or until soft and translucent.

Step 5

Add the minced garlic, ground cinnamon, nutmeg, and ginger to the pot. Stir and cook for an additional 1-2 minutes to release the aromas of the spices.

Step 6

Scoop the roasted butternut squash flesh into the pot, discarding the skins. Add the diced apples and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes, or until the apples are soft.

Step 7

Using an immersion blender (or by transferring the soup in batches to a countertop blender), blend the soup until smooth and velvety. If you prefer a thinner consistency, add additional vegetable broth.

Step 8

Stir in the coconut milk (if using) for added creaminess. Season the soup with salt and black pepper to taste.

Step 9

Serve the soup hot, garnished with pumpkin seeds and fresh thyme if desired.

Nutrition Facts

Serving size	(2890.4g)

Amount per serving	% Daily Value*
Calories	1608.1

Total Fat 56.4g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 12.7g
Cholesterol 0mg	0%
Sodium 2370.5mg	0%
Total Carbohydrate 266.9g	0%
Dietary Fiber 54.6g	0%
Total Sugars 110.1g
Protein 38.4g	0%

Vitamin D 0IU	0%
Calcium 627.5mg	0%
Iron 14.2mg	0%
Potassium 5593.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.4%

Protein: 8.9%

Carbs: 61.8%