20-Minutes Squash And Apple Soup Recipe – A Perfect Choice For Day

by Julia
No Comments
September 8, 2023

This post may contain affiliate links. See my disclosure policy.

Journey into autumn’s embrace with our squash and apple soup recipe. Golden squash, with its earthy warmth, pairs beautifully with crisp, orchard-fresh apples. This duet of flavors, accentuated by hints of sage and nutmeg, is a serenade to harvest festivals and cozy evenings. Dive into this silken potion, where rolling fields meet fragrant orchards, and every spoonful is a heartwarming waltz of nature’s most cherished bounties.

Autumn delivers a burst of vibrant colors and tastes. One of the season’s highlights? The blend of squash and apple. These two ingredients, when united, offer a delightful dance of textures and flavors.

Squash brings creaminess. Apple adds a hint of sweetness. Together, they craft a soup that warms the heart and soul—searching for a dish that captures the essence of fall? Look no further.

Dive into this recipe and let your taste buds embark on an unforgettable journey. Squash and apple soup isn’t just food; it’s an experience. Indulge and enjoy the seasonal splendor.

What Is Squash And Apple Soup?

Squash and Apple Soup is a savory blend that combines squash’s rich, creamy texture with the sweet and tangy notes of apples. It’s a popular autumn dish, drawing on the harvests of the season.

The soup is often spiced with ingredients like cinnamon and nutmeg, offering a comforting warmth.

With its balance of flavors and smooth consistency, Squash and Apple Soup is both a culinary delight and a cozy embrace in a bowl, perfect for chilly evenings.

Can You Vary The Recipe With Other Ingredients?

Keto Replace apples with a low-carb fruit like berries. Use a keto-friendly sweetener instead of brown sugar. Add heavy cream for a richer texture.
Paleo Avoid dairy by replacing yogurt with coconut milk. Exclude the potato and add more squash.
Gluten-Free This recipe is inherently gluten-free, but always check store-bought ingredients for hidden gluten.
Whole30 Skip the brown sugar and dairy. Use compliant apple cider and replace yogurt with coconut milk or almond milk.
Vegetarian The recipe is already vegetarian-friendly.
Vegan Substitute butter with olive oil or coconut oil. Replace yogurt with a dairy-free alternative like cashew or almond yogurt.

Recipe Directions

In a large saucepan, melt butter over medium heat. Add onion and cook until softened.
Incorporate squash, apples, potato, ginger, and pepper. Add water and bring to a boil. Simmer until potatoes are tender.
Puree soup in a blender until smooth. Return to the pan.
Add apple cider and brown sugar; boil.
Serve garnished with yogurt and pecans.

Variations, Add-Ons, And Toppings

Variations

Spices: Add nutmeg, cinnamon, or cloves for warmth.
Heat: A dash of cayenne pepper or chili flakes for a kick.

Add-Ons

Proteins: Roasted chicken pieces or tofu cubes for added substance.
Veggies: Roasted red peppers or carrots for depth and color.
Creaminess: Coconut milk or almond milk for a dairy-free alternative.

Toppings

Crunch: Croutons or pumpkin seeds for a contrasting texture.
Herbs: Chopped fresh parsley, rosemary, or sage for a touch of freshness.
Cheese: A sprinkle of feta or goat cheese for a tangy complement.
Fruits: Diced roasted apples or pomegranate arils for a sweet twist.
Drizzles: A swirl of olive oil or a drizzle of maple syrup for a luxurious finish.

Can I Make Squash And Apple Soup In A Slow Cooker Or Instant Pot?

Slow Cooker

Combine all ingredients except for apple cider, brown sugar, and yogurt in the slow cooker.
Cook on low for 6-8 hours or high for 3-4 hours.
Once the vegetables are tender, blend the mixture, then return it to the cooker.
Stir in apple cider and brown sugar, heating for an additional 20 minutes on high.
Serve with yogurt and pecans.

Instant Pot

Use the sauté function for the butter and onions.
Add the remaining ingredients, excluding apple cider, brown sugar, and yogurt. Pressure to cook on high for 15 minutes.
Quick release, blend, then stir in cider and sugar.
Warm using the sauté function, then serve garnished.

Can I Use Store Bought Broth, Or Should I Make My Own?

Store-Bought Broth

Convenience: Quick and easily accessible, it’s great for impromptu cooking.
Consistency: Offers a uniform taste and salt level each time.
Variety: Available in various flavors and dietary options, such as low-sodium, organic, or bone broth.

Homemade Broth

Flavor Control: You can customize the flavor, salt content, and richness.
No Additives: Free from preservatives, artificial flavors, and excessive salt.
Utilization: A great way to use leftover bones, vegetable scraps, and herbs.

How To Serve ?

Temperature: Ensure the soup is piping hot but not boiling. A pre-warmed bowl can help retain the heat.
Garnish: A dollop of yogurt and a sprinkle of toasted pecans add texture and visual appeal. Fresh herbs can add a color contrast.
Bread Pairing: Offer crusty whole grain or sourdough bread on the side to complement the soup’s creamy texture.
Texture: By thorough blending, ensure a smooth or consistently chunky texture, based on preference.
Dish Selection: Serve in deep, wide bowls, allowing the garnish to float on top.
Taste Test: Do a final taste test for seasoning adjustments before serving.

Perfect Side Dishes

Crusty Bread: Freshly baked or toasted sourdough or whole grain bread offers a chewy contrast.
Salads: A light arugula salad with goat cheese, cranberries, and vinaigrette complements the soup’s sweetness.
Grilled Cheese: A crispy, melty sandwich made with aged cheddar or Gruyère offers a savory counterpart.
Roasted Veggies: Brussel sprouts or asparagus roasted with garlic and olive oil add depth.
Savory Muffins: Herb-infused muffins or cornbread can be delightful accompaniments.
Quinoa Pilaf: A light, herbed quinoa pilaf can be a wholesome addition.

Storage And Make Ahead

Make Ahead: Prepare the soup base and cook the squash and apples in advance. Store them separately in the refrigerator.
Storage: Cool the soup base and ingredients completely before transferring them to airtight containers. Refrigerate for up to 3-4 days.
Reheating: Reheat the soup base gently on the stovetop over low heat. Add cooked squash and apples just before serving to maintain their texture.
Flavor Enhancement: Adjust seasoning with additional spices like cinnamon or nutmeg before serving.
Garnish Fresh: Top with a drizzle of maple syrup or a sprinkle of toasted pecans upon serving for added sweetness and crunch.

What Can We Do With Leftovers?

Sauce Base: Reduce until thick and use as a sauce for pasta, grilled chicken, or roasted vegetables.
Stir-ins: Add cooked grains like quinoa or barley and protein sources such as beans or shredded chicken to make a hearty stew.
Casserole Foundation: Layer with lasagna sheets or cooked grains and cheese, then bake.
Soup Bases: Mix with other soups like tomato or lentil to create a new flavor profile.
Fillings: Use in savory pies or turnovers.
Curries: Add coconut milk, spices, and vegetables to transform into a creamy curry.
Smoothie Boost: Blend with other vegetables and a protein source for a nutritious drink.
Grain Bowls: Use as a flavorful drizzle over grain and vegetable bowls.

TIPS

Perfect Pairing: Combine sweet butternut squash with tart apples for a balanced flavor profile.
Aromatics: Sauté onions, celery, and garlic for a flavorful base.
Seasonal Spices: Incorporate warm spices like cinnamon, nutmeg, and ginger for depth and warmth.
Creamy Texture: Puree the soup until smooth and add a splash of cream or coconut milk for richness.
Garnish with Crunch: Finish with toasted pumpkin seeds or chopped walnuts for a delightful texture contrast.