Warm Squash & Apple Soup

Butternut squash and tart apple have long shared the American autumn table, their sweet-savory balance defining many harvest soups. This warm bowl simmers the pair with onion, thyme, and a whisper of cinnamon before a cool swirl of Greek yogurt.

Serves 4 · 20 min prep · 30 min cook

Estimate for one serving

• 245 cal
• 7g protein
• 38g carbs
• 9g fat
• 3g fiber

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Ingredients

• 1 medium (about 2.5 lb) butternut squash
• 2 medium tart apples (Granny Smith)
• 1 large yellow onion
• 2 stalks celery
• 3 cloves garlic
• 4 cups low-sodium vegetable broth
• 4 fresh thyme sprigs
• 2 tbsp extra-virgin olive oil
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp ground cinnamon
• 1/2 cup plain Greek yogurt
• 1/4 cup toasted pumpkin seeds
• 2 tbsp chopped fresh chives

Instructions

1. 1Peel and seed the squash, then cut the flesh into 1-inch cubes; core and roughly chop the apples, leaving the skins on for extra flavor and color.
2. 2Dice the onion and celery; smash and peel the garlic cloves.
3. 3Warm the olive oil in a heavy 4- or 5-quart pot over medium heat; add the onion and celery and cook, stirring often, until the onion turns translucent and soft, about 6 minutes.
4. 4Stir in the garlic, thyme sprigs, salt, pepper, and cinnamon; cook just until fragrant, about 45 seconds.
5. 5Add the squash cubes and chopped apples; toss to coat in the aromatics for 2 minutes.
6. 6Pour in the vegetable broth, bring to a lively simmer, then reduce heat to medium-low, cover, and cook until the squash is completely tender when pierced, 18–22 minutes.
7. 7Remove the thyme stems; carefully blend the soup with an immersion blender until completely smooth and silky (or work in batches in a countertop blender, venting the lid).
8. 8Return the pot to low heat; taste and adjust salt. If the soup feels too thick, loosen with a splash of water or extra broth.
9. 9Ladle into four bowls, swirl a spoonful of Greek yogurt on each, and finish with toasted pumpkin seeds and snipped chives. Serve warm.