Apple Cider Butternut Squash Soup (Sweet Autumn Twist)

Welcome the crisp, golden days of fall with a bowl of Apple Cider Butternut Squash Soup — a sweet, cozy twist on a classic favorite. This silky, creamy soup blends roasted butternut squash with fresh apple cider, warm autumn spices, and a hint of natural sweetness for a comforting, nourishing dish perfect for chilly evenings, Thanksgiving starters, or anytime you crave cozy.

This version skips the traditional savory additions like bacon, alcohol, or heavy cream, focusing instead on natural plant-based ingredients and wholesome autumn flavors.

Why You’ll Love This Apple Cider Butternut Squash Soup

• 🌱 Naturally vegetarian & vegan-friendly

• 🍎 Sweetened naturally with apple cider and a touch of maple syrup

• 🍂 Full of warm fall spices like cinnamon, nutmeg, and ginger

• 🥣 Creamy without needing dairy or alcohol

• 🧄 Easy to make ahead and perfect for meal prep

• 🎃 A beautiful, vibrant dish for fall gatherings or holiday tables

🛒 Ingredients

🔸 For Roasting:

• 1 medium butternut squash (about 3 pounds), halved and seeded

• 1 tablespoon olive oil

• Salt & pepper to taste

🔸 For the Soup:

• 1 tablespoon olive oil

• 1 medium yellow onion, chopped

• 3 garlic cloves, minced

• 2 medium carrots, peeled and chopped

• 1 medium apple (preferably Honeycrisp or Fuji), chopped

• 3 cups low-sodium vegetable broth

• 1 ½ cups fresh apple cider (not apple juice)

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ½ teaspoon ground ginger

• ½ teaspoon turmeric (optional, for color and anti-inflammatory boost)

• 1 tablespoon pure maple syrup (optional, to taste)

• Salt and pepper to taste

• ½ cup coconut milk or oat milk (for extra creaminess, optional)

🔸 For Garnish:

• Roasted pumpkin seeds (pepitas)

• Swirl of coconut cream or non-dairy yogurt

• Sprinkle of cinnamon or smoked paprika

• Fresh thyme or rosemary sprigs

🍲 How to Make Apple Cider Butternut Squash Soup

🔪 Step 1: Roast the Butternut Squash

Roasting butternut squash intensifies its natural sweetness and gives the soup a richer flavor.

1. Preheat your oven to 400°F (200°C).

2. Slice the squash in half lengthwise and scoop out the seeds.

3. Rub the inside with olive oil, season with salt and pepper, and place cut-side down on a lined baking sheet.

4. Roast for 35–45 minutes until the flesh is fork-tender and caramelized.

5. Let it cool slightly, then scoop the flesh out and set aside.

💡 Tip: You can roast the squash a day ahead and refrigerate it until ready to use.

🧅 Step 2: Sauté Aromatics

1. In a large pot or Dutch oven, heat olive oil over medium heat.

2. Add chopped onion and sauté for 4–5 minutes until translucent.

3. Stir in garlic, chopped carrots, and apple. Cook for another 5–7 minutes until softened.

🍲 Step 3: Simmer the Soup

1. Add the roasted butternut squash, vegetable broth, and apple cider to the pot.

2. Stir in the cinnamon, nutmeg, ginger, turmeric (if using), and maple syrup.

3. Bring everything to a simmer and cook for 15–20 minutes to let the flavors blend.

🌀 Step 4: Blend Until Smooth

1. Use an immersion blender to purée the soup right in the pot until smooth.

   • Alternatively, transfer in batches to a blender, but be careful with the hot liquid.

2. Return to the pot and stir in coconut milk (or oat milk) for extra creaminess.

3. Taste and adjust seasoning—add salt, pepper, or an extra splash of cider as needed.

🌿 Step 5: Serve & Garnish

Ladle the soup into bowls and garnish with:

• A swirl of coconut cream

• Roasted pumpkin seeds for crunch

• A pinch of cinnamon or smoked paprika

• Fresh thyme sprigs for an earthy finish

Serve with crusty bread, a fall salad, or grilled cheese for a full meal.

🥖 Serving Suggestions

🧊 Storage & Reheating

• Refrigerator: Store in airtight containers for up to 5 days.

• Freezer: Freeze in portioned containers or zip bags for up to 3 months.

• Reheat: Gently reheat on the stove over medium heat or microwave in 1-minute intervals.

✅ Meal Prep Tip: Make a double batch and freeze individual servings for easy weeknight dinners.

📝 Variations & Substitutions

🌿 Make it Vegan

It already is! Just ensure your broth and milk alternatives are plant-based.

🥛 Make it Creamier

Use a blend of coconut cream and oat milk for a silky texture.

🧅 Want More Savory Depth?

Sauté a bit of celery and leeks with the onion and carrots.

🧄 Spice It Up

Add a pinch of cayenne or a few chili flakes for heat.

🍠 Swap the Squash

Try pumpkin or sweet potato for a variation on the flavor.

🌱 Nutritional Highlights (Per Serving)

• Calories: ~180

• Fat: 7g

• Carbs: 29g

• Fiber: 4g

• Sugar: 11g (from apple cider & squash)

• Protein: 2g

Note: Nutrition varies depending on milk choice and added sweeteners.

❓ Frequently Asked Questions (FAQs)

🔹 Can I use store-bought apple cider?

Yes! Just ensure it’s fresh, unfiltered apple cider and not apple juice. The richer the flavor, the better.

🔹 Is this soup vegan?

Absolutely. It contains no animal products and uses plant-based broth and milk.

🔹 Can I use canned butternut squash?

Yes, in a pinch, you can use canned puree. About 3 cups equals one roasted medium squash.

🔹 How do I thicken the soup more?

Let it simmer uncovered a bit longer, or add an extra scoop of pureed squash.

🔹 Is this soup freezer-friendly?

Very! It freezes well for up to 3 months. Thaw in the fridge overnight for best results.

🔹 What’s the difference between apple cider and apple juice?

Apple cider is unfiltered, often unpasteurized, and has a deeper, richer apple flavor—perfect for cooking.

🔁 Reader Tips & Add-Ons

🧡 From Nora: “I added roasted garlic and used cashew cream instead of coconut milk—SO creamy and rich!”

🍁 From Jenna: “I served this at my Friendsgiving, and it was a total hit. Everyone asked for the recipe!”

🥕 From Tyler: “I added a little sweet potato and extra nutmeg—super comforting on a rainy night.”

💬 Final Thoughts

This Apple Cider Butternut Squash Soup is fall in a bowl — sweet, spiced, comforting, and healthy. Whether you’re curled up with a book, serving guests at a dinner party, or just need something warm and nourishing after a long day, this soup delivers.

And best of all? It’s as easy to make as it is impressive.

🍂 Try it once, and it’ll become your go-to fall soup recipe every year.