The whisper of autumn brings with it a craving for warmth and comfort, a desire to envelop oneself in the coziness of seasonal flavors. Butternut Squash Apple Soup is the embodiment of this sentiment, a velvety concoction that marries the earthy sweetness of butternut squash with the tartness of crisp apples. On an evening when the leaves outside are ablaze with color and the air carries a chill, the kitchen becomes a sanctuary where the act of soup-making feels like a gentle respite from the brisk world outside.
There’s a certain solace found in the rhythmic peeling and chopping, a quiet joy in watching the ingredients simmer together, their colors melding into a golden hue that seems to capture the essence of fall. The decision to make this soup often stems from the longing for simplicity and nourishment, a need to create something that not only warms the body but also soothes the soul.
As the soup bubbles on the stove, its fragrance fills the home, reminding us of the power of food to comfort and to heal. It’s not just about the end product; it’s about the process—the slow build-up of flavors, the anticipation of the first spoonful, and the deep satisfaction that comes from creating a dish that is both wholesome and heartening.
So let us embrace the bounty of the season and pour our hearts into a pot of Butternut Squash Apple Soup, ready to be ladled into bowls and shared around the table, offering warmth and comfort with every spoonful.
Butternut Squash Apple Soup Recipe
Butternut Squash Apple Soup
- 1 Oven
- The soup
- 1 medium Butternut Squash
- 1 T coconut oil
- 1/4 tsp garam masala
- 1/2 tsp smoked paprika
- 1/4 tsp ground cinnamon
- 1/2 T coconut sugar
- 1/3 tsp sea salt
- 1/2 tsp cracked black pepper
- 1/2 garlic bulb
- 1-1/2 T olive oil
- 1 medium yellow onion chopped
- 1 tsp sea salt
- 3/4 T coconut oil
- 1/2 large sweet potato peeled & chopped
- 1 sweet apple chopped (Fuji, Gala, Pink Lady, Braeburn)
- 3/4 tsp apple cider vinegar
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 5 cups basic soup stock
- Apple Reduction
- 1-1/2 cups unfiltered organic apple juice
- Chipotle Apple Reduction
- 1 T blended chipotle peppers in adobo sauce blend contents of a can of chipotles with the sauce, and pull 1T from there
- 1-2 tsp ancho chili powder
- 1/2 cup apple reduction above
- Coconut Sour Cream
- 7 oz. organic coconut milk I like full fat, [url href=”https://www.edwardandsons.com/native_shop_coconut.itml” target=”_blank”]Native Forest[/url] brand
- 1/2 T lemon juice
- 1/2 tsp apple cider vinegar
- 1/2 T organic tahini roasted (I like the [url href=”https://www.adzingafood.com/kerala-organic-gluten-free-sesame-tahini/” target=”_blank”]Kerala[/url] brand)
- ¼ tsp sea salt
- 3/4 tsp brown rice syrup
- 1 T plain coconut yogurt (I like the [url href=”https://www.sodeliciousdairyfree.com/products/cultured-coconut-milk/plain-greek-cultured-coconut-milk” target=”_blank” title=”So Delicious Greek Coconut Yogurt”]So Delicious[/url] brand)
- Roasted Squash Seeds
- 1/2 cup squash seeds reserved from squash or 1/2 cup raw pumpkin seeds if the squash didn’t have enough
- 1/2 tsp coconut oil
- 1/4 tsp salt
- 1/4 tsp smoked paprika
- Preheat Oven to 400-degrees
- In a small bowl, mix together spices (garam masala, smoked paprika, cinnamon, coconut sugar, salt & pepper) and set aside.
- With a large knife, cut off the stalk and bottom of the squash. Cut squash in half, lengthwise. With a spoon, scoop out seeds and set aside.
- On a baking dish with at least a ½ inch lip, place squash face up. Rub coconut oil evenly on both halves. Then sprinkle the spice mixture on both sides of the squash.
- Fill the pan with about ½ inch of water.
- Bake for 20-25 minutes.
- Carefully turn the squash in the water, then bake another 20-25 minutes, until soft.
- Set aside to cool.
- Simultaneously, slice top off garlic bulb to expose cloves. Place in aluminum foil and fold foil to form a small bowl.
- Pour 3T olive oil over top of exposed garlic then fold foil at top to create a sealed packet.
- Set garlic in a small oven-proof bown and bake simultaneously with the squash for 40 minutes. When done, let the garlic cool.
- Meanwhile, in a large soup pot, heat coconut oil on medium-high. Add onions and salt, and sauté until onions are translucent.
- Add chopped sweet potato, apple, cider vinegar, cayenne, and black pepper. Cook another 3-5 minutes.
- Add stock and bring to a boil, then reduce heat to a simmer.
- When squash is cool enough to handle, remove skin with a knife and discard. Roughly chop the squash. Add squash and water to soup.
- Add the oil.
- And ensuring the roasted garlic has cooled, squeeze it from its skin and add it to the soup.
- Simmer about 10 minutes, until sweet potato is soft.
- In a high speed blender, puree soup until smooth. (You will have to do this in batches.)
- Pour juice into a small pot and bring to a boil over medium-high heat.
- Reduce heat and simmer for 40 minutes, until juice has reduces down to 1 cup. (It’s supposed to get syrupy but mine never does, so don’t worry if it’s just reduced. Try putting a lid on for a bit and see how that works.)
- Remove from heat and cool.
Chipotle Apple Reduction
- I like to take the ingredients, put them in a jar and shake it up. You can also just whisk them in a bowl. This will keep indefinitely in the refrigerator.
Coconut Sour Cream
- In a food processor, blend all ingredients until smooth.
- Refrigerate overnight to thicken.
Roasted Squash Seeds
- Preheat oven to 350 degrees
- In a small bowl, coat seeds with coconut oil, salt and paprika.
- Spread seeds evenly on a small baking pan and bake for 10 minutes.
- Stir and turn seeds and bake for another 3-5 minutes, until dry and slightly golden.
- Roast the butternut squash before adding it to the soup. This step deepens the squash’s natural sweetness and adds a layer of caramelized flavor that can’t be achieved through boiling alone.
- Balance the sweetness of the apples and squash with the right amount of savory seasoning. A pinch of salt, a crack of black pepper, and even a hint of cayenne or curry powder can add complexity to the soup’s flavor profile.
- Use a blend of vegetable or chicken stock and a splash of cream or coconut milk to achieve a creamy texture without overpowering the delicate flavors of the main ingredients.
- Take the time to purée the soup until it’s completely smooth. The velvety consistency elevates the eating experience, making each spoonful a luxurious treat.
- Garnish thoughtfully. A sprinkle of toasted pumpkin seeds, a swirl of cream, or a few fresh sage leaves can add visual appeal and a textural contrast to your soup, enhancing the overall sensory enjoyment.
Serving Butternut Squash Apple Soup is an invitation to savor the essence of autumn in a bowl. The presentation is key to enhancing the dining experience; I recommend using deep, individual bowls that cradle the soup and accentuate its vibrant, golden color. A drizzle of high-quality olive oil or a dollop of crème fraîche can add a luxurious finish, while a sprinkle of toasted pumpkin seeds or chopped fresh herbs like sage or thyme provides a delightful crunch and burst of flavor.
To elevate the meal further, consider serving the soup with a side of crusty bread for dipping, or a warm, grainy roll that complements the soup’s smooth texture. For those who enjoy a contrast of tastes, a sharp, aged cheese grated on top can introduce a savory note that balances the soup’s natural sweetness.
Offering this soup to guests or family is more than just providing nourishment; it’s about sharing the warmth and comfort that comes with every spoonful. It’s a dish best enjoyed slowly, allowing the flavors to unfold and the warmth to spread, creating an atmosphere of relaxation and contentment around the table.
Top 5 FAQs about Butternut Squash Apple Soup
- What type of apples work best in Butternut Squash Apple Soup? The choice of apple can influence the soup’s sweetness and tartness. Generally, a crisp, tart variety like Granny Smith is recommended as it balances the natural sweetness of the butternut squash while holding its shape during cooking.
- Can I make this soup vegan or dairy-free? Absolutely. To make Butternut Squash Apple Soup vegan or dairy-free, substitute the cream or butter typically used with coconut milk, almond milk, or a plant-based butter alternative. This not only caters to dietary preferences but can also add a new dimension to the flavor profile.
- How can I achieve a smooth texture for my soup? For a velvety-smooth soup, use a high-powered blender or an immersion blender to purée the soup thoroughly after cooking. Straining the soup through a fine-mesh sieve can also remove any remaining chunks for an even silkier consistency.
- What are some ways to add depth to the soup’s flavor? Roasting the butternut squash before adding it to the soup can enhance its sweetness and add a smoky note. Additionally, incorporating aromatics like garlic, onions, and fresh herbs, or spices such as nutmeg, cinnamon, or ginger, can deepen the flavor complexity.
- How should I store leftover Butternut Squash Apple Soup, and how long will it last? Leftover soup can be stored in an airtight container in the refrigerator for up to 4-5 days. For longer storage, the soup can be frozen for several months. When reheating, gently warm the soup on the stove or in a microwave, adding a little water or stock if it has thickened.
In conclusion, Butternut Squash Apple Soup stands as a culinary emblem of the fall season, capturing its essence in every spoonful. The process of creating this soup is a soothing ritual, from the careful peeling of the squash to the gentle simmering of the pot. It’s a dish that celebrates the harvest, bringing together the earthy depth of butternut squash with the bright notes of autumn apples.