Print

Creamy Cozy Butternut Squash Soup Recipe Easy Homemade Apple Cider Soup

creamy cozy butternut squash and apple cider soup - featured image
Print Recipe

A warm, velvety butternut squash and apple cider soup with subtle sweetness and cozy spices, perfect for autumn evenings and easy weeknight meals.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 2 ½ pounds), peeled and cubed
  • 2 cups fresh, unsweetened apple cider
  • 2 medium apples (Fuji or Honeycrisp), peeled and chopped
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 3 cups vegetable broth (or chicken broth)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)
  • Optional garnish: cream or coconut milk, toasted pumpkin seeds, fresh chopped parsley

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Peel, seed, and cube the butternut squash into roughly 1-inch pieces. Toss the cubes with 1 tablespoon olive oil and a pinch of salt. Spread them out on the baking sheet in a single layer.
  3. Roast the squash for 25-30 minutes, turning halfway through, until tender and lightly caramelized.
  4. While the squash roasts, dice the onion and mince the garlic. Chop the apples into roughly 1-inch pieces.
  5. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion and sauté for 5-7 minutes until soft and translucent.
  6. Add the garlic, cinnamon, and nutmeg; cook for 1-2 minutes until fragrant.
  7. Add the chopped apples and cook for about 3 minutes to soften slightly.
  8. Add the roasted butternut squash to the pot, then pour in the apple cider and vegetable broth. Add the fresh thyme and stir.
  9. Bring the soup to a gentle boil, then reduce heat and simmer for 15 minutes until apples and squash are tender.
  10. Use an immersion blender to puree the soup until smooth. If using a regular blender, puree in batches carefully.
  11. Season with salt and freshly ground black pepper to taste. Adjust flavors with extra cider or a pinch of sugar if needed.
  12. Optional: Stir in a splash of cream or coconut milk, or top with toasted pumpkin seeds or fresh parsley before serving.

Notes

Roasting the butternut squash is key for flavor and sweetness. Use firm, sweet apples like Fuji or Honeycrisp for best texture. Blend carefully to avoid splatters. Adjust thickness by adding broth or cider or simmering longer. For dairy-free, skip cream garnish or use coconut milk. Soup stores well refrigerated for 3-4 days or frozen up to 3 months.

Nutrition

Keywords: butternut squash soup, apple cider soup, autumn soup, creamy soup, easy soup recipe, cozy soup, fall recipe, dairy-free soup, gluten-free soup, vegan soup

Find it online: https://blixfood.com/creamy-cozy-butternut-squash-soup-recipe-easy-homemade-apple-cider-soup/