Winter Squash Apple and Walnut Soup
Cozy up with a bowl of velvety Winter Squash Apple and Walnut Soup, the ultimate cold-weather comfort food brimming with seasonal flavors. This nourishing recipe combines the natural sweetness of roasted butternut squash and tart apples with a fragrant hint of cinnamon and nutmeg, creating a silky-smooth soup that’s equal parts savory and mildly sweet. A final swirl of heavy cream elevates its creamy texture, while a sprinkle of toasted walnuts adds an irresistible crunch. Perfect for both weeknight dinners and holiday gatherings, this wholesome soup is as easy to make as it is satisfying, coming together in just about an hour. Serve it with crusty bread for a hearty, crowd-pleasing meal that highlights the best of fall and winter produce. Search-friendly keywords: butternut squash soup, squash apple soup, winter soup recipe, seasonal comfort food, creamy soup recipe.
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Recipe Information
Ingredients
- 1 medium-sized (about 2-3 lbs) butternut squash
- 2 medium-sized apple (preferably Granny Smith or Honeycrisp)
- 2 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 4 cups vegetable stock
- 1 cup, toasted and chopped walnuts
- 0.5 cup heavy cream
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 1 tablespoon (for roasting the squash) olive oil
- 1 cup (if needed to thin soup) water
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the flesh with olive oil, place cut-side down on a baking sheet, and roast in the preheated oven for 25-30 minutes, or until the flesh is tender and easily pierced with a fork.
While the squash is roasting, peel, core, and dice the apples. Set them aside.
In a large pot, melt the butter over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to let it burn.
When the squash is done roasting, let it cool slightly, then scoop the roasted flesh out of the skin and add it to the pot with the onion and garlic.
Add the diced apples, vegetable stock, cinnamon, nutmeg, salt, and black pepper to the pot. Stir well, then bring the mixture to a boil. Lower the heat to a simmer, cover, and let cook for 15-20 minutes, or until the apples are tender.
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the mixture to a blender in batches and blend until smooth, then return to the pot.
Stir in the heavy cream and adjust the consistency of the soup with water if it's too thick. Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the soup warm, garnished with a sprinkle of toasted walnuts on top for added texture and flavor.
Nutrition Facts
Calories |
2592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.3 g | 213% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 60.8 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 4706 mg | 205% | |
| Total Carbohydrate | 263.1 g | 96% | |
| Dietary Fiber | 68.0 g | 243% | |
| Total Sugars | 88.2 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 802 mg | 62% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 6071 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
