Butternut Squash Soup with Apple and Nutmeg

Butternut Squash Soup with Apple and Nutmeg is a silky, creamy, and perfectly balanced fall and winter soup that combines the earthy sweetness of roasted squash with the gentle tartness of apples and the warming spice of nutmeg. This soup delivers all the comforting flavors associated with colder seasons and has a velvety texture that feels luxurious while still being nutritious and wholesome.

This recipe is wonderfully versatile—it fits beautifully into an elegant holiday dinner menu, works as a cozy weeknight meal, and makes fantastic leftovers. Pair it with crusty bread, toasted nuts, or a grilled cheese sandwich and you have an unforgettable bowl of comfort.

Why I Love This Recipe

I love this soup because it strikes the ideal balance between sweet, savory, and spice-forward flavors. The apple adds brightness, the squash provides a smooth and creamy base, and the nutmeg adds a subtle warmth that makes every bite comforting and rich. It’s the kind of recipe that feels gourmet yet requires simple and accessible ingredients.

Additionally, it freezes wonderfully, is naturally vegetarian, and can easily be made vegan or gluten-free. The aroma that fills the kitchen during preparation—the roasted squash, sautéed onions, and spices—makes the entire cooking experience just as enjoyable as the final taste.

Why It’s a Must-Try

This soup is a must-try because it’s both wholesome and deeply flavorful. Whether you’re exploring healthier meals or looking to impress guests, this recipe checks every box. The flavor layers build into something memorable—the kind of soup you can’t help but revisit.

It’s also highly customizable, making it ideal for different diets and preferences without compromising taste or texture.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 35–45 minutes
• Total Time: 50–60 minutes
• Servings: 4–6 servings
• Calories: Approximately 220 calories per serving
• Course: Soup / Main or Starter
• Cuisine: American / Seasonal Comfort Food

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• 1 tablespoon olive oil (plus extra for roasting)
• 1 medium onion, chopped
• 2 medium apples (Honeycrisp or Granny Smith work well), peeled and diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• ½ teaspoon nutmeg
• ½ teaspoon cinnamon (optional but recommended)
• ½ teaspoon salt (plus more to taste)
• ¼ teaspoon black pepper
• ½ cup heavy cream or coconut milk (optional for creaminess)
• Fresh thyme or parsley for garnish (optional)

Cooking Directions (Overview)

1. Roast the squash or cook it directly.
2. Sauté the aromatics.
3. Add liquid, simmer, and blend until smooth.
4. Stir in cream, adjust seasoning, and serve hot.

Step-by-Step Preparation Method

1. Prepare the Butternut Squash
   • Preheat the oven to 400°F (200°C).
   • Spread cubed squash on a baking sheet, drizzle with olive oil, and season lightly with salt.
   • Roast for 20–25 minutes, or until soft and golden at the edges.
2. Sauté the Base Flavors
   • In a large pot, heat 1 tablespoon olive oil over medium heat.
   • Add onions and cook until soft, about 5 minutes.
   • Add garlic and apples; cook an additional 3 minutes.
3. Combine and Simmer
   • Add roasted squash, vegetable broth, nutmeg, cinnamon (if using), salt, and pepper.
   • Simmer uncovered for 10–15 minutes.
4. Blend the Soup
   • Use an immersion blender to puree until silky smooth.
   • If using a countertop blender, work in batches and return soup to the pot.
5. Finish and Serve
   • Stir in cream or coconut milk if desired.
   • Taste and adjust seasonings.
   • Simmer an additional 2–3 minutes to warm through.

How to Serve

Serve hot with:

• A drizzle of cream or olive oil
• A sprinkle of toasted pumpkin seeds or walnuts
• Crusty baguette, sourdough, or grilled cheese sandwich
• Fresh herbs such as thyme or sage

Recipe Tips

• Roasting the squash adds depth and caramelization—highly recommended.
• Use a high-power blender for an ultra-creamy texture.
• If soup becomes too thick, add more broth until desired consistency is reached.

Variations

• Vegan Version: Use coconut milk instead of cream.
• Spicy Twist: Add ¼ teaspoon cayenne or chili flakes.
• Smoky Version: Add ½ teaspoon smoked paprika.
• Protein Add-in: Stir in cooked white beans and blend.

Freezing and Storage

• Refrigerator: Store in an airtight container for 4–5 days.
• Freezer: Freeze for up to 3 months in freezer-safe containers.
  Thaw overnight and reheat gently over low heat.

Special Equipment Needed

• Immersion blender or high-speed blender
• Large soup pot or Dutch oven
• Baking sheet

Conclusion

This Butternut Squash Soup with Apple and Nutmeg is a warm, flavorful, and soothing dish perfect for cozy evenings and festive occasions. With its creamy texture, nutritious ingredients, and beautifully balanced flavors, it becomes a go-to recipe you’ll want to make again and again. Whether you enjoy it as a starter or a complete meal, this soup delivers comfort and elegance in every spoonful.