Okay, so you’re craving something that screams fall, but you’re not about to spend your whole evening playing chef, huh? Same. This spiced apple cider soup with butternut squash is like autumn threw a party in your bowl—sweet, savory, and just the right amount of cozy. It’s so easy you’ll feel like you cheated, and it tastes like you spent hours perfecting it. Ready to make your kitchen smell like a cider mill? Let’s do this!
Why This Recipe is Awesome?
This soup is basically fall in liquid form—think apple cider’s warm, spicy vibes mixed with creamy butternut squash. It’s so foolproof, even my cat could probably make it (if she cared about cooking). It’s got that sweet-savory balance that makes your taste buds sing, plus it’s healthy-ish without tasting like a punishment. And the best part? One pot, minimal mess, and ready in under an hour. You’re basically a culinary genius already.
Ingredients You’ll Need
Here’s the lineup for this autumnal masterpiece. Nothing too fancy, just stuff that’ll make your kitchen smell like a cozy orchard.
- 1 medium butternut squash: Peeled, seeded, and cubed. Or buy pre-cubed to save your sanity.
- 2 cups apple cider: The good stuff, not that watery nonsense.
- 1 small onion: Diced. Prepare for some therapeutic crying.
- 2 cloves garlic: Minced, because garlic is life’s greatest gift.
- 1 tbsp olive oil: For sautéing, not for chugging (tempting, I know).
- 4 cups vegetable broth: Chicken broth works too if you’re not veggie.
- 1 tsp ground cinnamon: For that warm, fall spice vibe.
- 1/2 tsp ground nutmeg: A little goes a long way, so don’t go wild.
- 1/2 tsp ground ginger: For a subtle zing. Fresh ginger works too.
- Salt and pepper: To taste, because you’re the flavor boss.
- Optional: 1/2 cup heavy cream: For extra creaminess, if you’re feeling decadent.
- Optional: fresh thyme: For garnish, because we’re classy like that.
Step-by-Step Instructions
Let’s whip up this soup and make your house smell like fall heaven. Grab a pot and follow these super chill steps. No stress, just vibes.
- Heat the oil. In a large pot over medium heat, warm 1 tbsp olive oil. Add the diced onion and cook for 5 minutes until soft and slightly golden. Toss in the minced garlic and cook for another minute. Don’t burn it—bitter garlic ruins the mood.
- Add the squash. Throw in the cubed butternut squash and stir it around for a minute to coat it in that oniony goodness.
- Pour in the liquids. Add the apple cider, vegetable broth, cinnamon, nutmeg, ginger, a pinch of salt, and a dash of pepper. Bring it to a boil, then lower to a simmer. Cover and cook for 20–25 minutes until the squash is soft enough to squish.
- Blend it smooth. Use an immersion blender to puree the soup until it’s velvety. No immersion blender? Blend in batches in a regular blender, but cool it slightly first. Pro tip: Hot soup in a blender can turn your kitchen into a crime scene, so be careful.
- Add cream (if using). Stir in the heavy cream for extra richness, if you’re going that route. Warm through for 2–3 minutes, but don’t boil. Taste and tweak salt or pepper as needed.
- Serve it hot. Ladle into bowls, sprinkle with fresh thyme if you’re feeling extra, and dig in. Pair with a warm roll for peak coziness.
Common Mistakes to Avoid
Let’s save you from some classic soup slip-ups. I’ve been there, done that, and I’m here to keep your soup game strong.
- Using cheap apple cider. That watery, overly sweet stuff? Nope. Go for real, cloudy apple cider for max flavor.
- Overdoing the spices. Cinnamon and nutmeg are powerful—too much, and your soup tastes like a candle. Measure carefully.
- Not cooking the squash long enough. Hard squash chunks are a vibe-killer. Make sure it’s fork-tender before blending.
- Blending hot soup unsafely. If you’re using a countertop blender, cool it slightly and blend in small batches. Unless you want a soup shower.
- Skipping the taste test. Seasoning’s not a one-and-done deal. Taste before serving, or you’ll end up with bland soup. Snore.
Alternatives & Substitutions
Missing an ingredient? No biggie—here are some swaps to keep the fall vibes flowing. I’ve got opinions, but you do you.
- No butternut squash? Try pumpkin or acorn squash. They’re sweet and creamy, but pumpkin’s a bit denser, FYI.
- No apple cider? Apple juice can work, but it’s sweeter, so cut back on spices. Or use half juice, half broth to balance it.
- Want it vegan? Skip the heavy cream or swap it for coconut milk. Coconut adds a tropical twist, which I’m low-key into.
- No fresh thyme? Skip the garnish or use a pinch of dried thyme. It’s not make-or-break, but it looks cute.
- Spice it up. Add a pinch of cayenne or chili powder for a little heat. Not traditional, but who’s judging?
FAQs
Can I use pre-cut squash?
Heck yeah! Pre-cut butternut squash saves time and your fingers. Just check it’s fresh, not slimy.
How do I store leftovers?
Pop it in an airtight container in the fridge for up to 5 days. Reheat gently on the stove. Freezes like a dream for 3 months—just add cream after thawing.
Can I make this vegan?
Totally! Use veggie broth and skip the cream or swap it for coconut milk. Still cozy, still delicious.
What if I don’t have a blender?
Mash it with a potato masher for a chunkier texture. It won’t be as smooth, but it’ll still taste like fall magic.
Can I add protein?
Sure thing! Stir in cooked chicken or white beans at the end. Beans keep it veggie and add some heft.
Is this soup sweet or savory?
It’s a perfect balance—sweet from the squash and cider, savory from the spices and broth. Want it less sweet? Use less cider and more broth.
Can I make it in a slow cooker?
Yup! Sauté the onion and garlic first, then toss everything (except cream) in the slow cooker. Cook on low for 6–8 hours, blend, then add cream if using.
Final Thoughts
And there you have it—a spiced apple cider soup that’s basically fall in a bowl. It’s warm, comforting, and so easy you’ll wonder why you ever bothered with boring recipes. Whether you’re cozying up solo or serving it to wow your crew, this soup’s got all the autumn feels. So grab a spoon, maybe a blanket, and bask in your soup-making glory. You’re officially the coolest cook on the block!
