Warm Apple Squash Soup

Across American harvest kitchens, apples and squash meet in cozy one-pot soups that celebrate the season. Here, butternut and tart apple simmer with cinnamon and a splash of cider until the blend turns silky and fragrant.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 210 cal
• 5g protein
• 36g carbs
• 7g fat
• 3g fiber

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Ingredients

• 4 cups butternut or kabocha squash, peeled and cubed
• 2 medium tart-sweet apple (Granny Smith or Honeycrisp), peeled and chopped
• 1 medium yellow onion, diced
• 3 garlic cloves, smashed
• 4 fresh thyme sprigs
• 2 tbsp extra-virgin olive oil
• 4 cups low-sodium vegetable broth
• ½ cup fresh apple cider or unsweetened apple juice
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ tsp ground cinnamon
• 1 tbsp fresh lemon juice
• ¼ cup plain Greek yogurt or coconut yogurt, for swirl
• 3 tbsp toasted pumpkin seeds
• 2 tbsp fresh chives or parsley, chopped

Instructions

1. 1Heat the olive oil in a large Dutch oven or heavy soup pot over medium heat. Add the diced onion and cook, stirring occasionally, for 4–5 minutes until translucent and fragrant.
2. 2Add the smashed garlic and thyme sprigs; cook 1 minute more until the garlic is aromatic but not browned.
3. 3Stir in the cubed squash and chopped apple. Season with salt, pepper, and cinnamon. Cook for 3–4 minutes, stirring, to lightly caramelize the edges.
4. 4Pour in the broth and apple cider. Bring the mixture to a lively simmer over medium-high heat.
5. 5Reduce heat to medium-low, cover partially, and cook for 18–20 minutes until the squash and apple are completely soft when pierced with a fork.
6. 6Remove and discard the thyme sprigs. Let the soup cool for 2–3 minutes off the heat.
7. 7Using an immersion blender, puree the soup directly in the pot until completely smooth and velvety. (Alternatively, carefully transfer in batches to a countertop blender.)
8. 8Stir in the fresh lemon juice. Taste and adjust salt or pepper. If the soup is too thick, loosen with a splash of warm broth or water.
9. 9Ladle into four warm bowls. Swirl a spoonful of Greek yogurt into each serving.
10. 10Top with toasted pumpkin seeds and a sprinkle of fresh chives or parsley. Serve immediately while hot.
11. 11The soup reheats beautifully for next-day lunches; store in airtight containers up to 4 days.