Spiced Apple and Butternut Squash Soup with Cinnamon and Nutmeg

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A warm, velvety soup blending roasted butternut squash and apples, seasoned with warming cinnamon and nutmeg, perfect for autumn evenings. This American-inspired Halloween recipe (vegetarian), ready in about 60 minutes, pairs butternut squash, apples, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 6 American cuisine 180 cal/serving

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Ingredients

1 medium (about 2 lbs), peeled and cubed butternut squash
2 medium, peeled and chopped apples
1 large, chopped yellow onion
4 cups vegetable broth
2 tbsp olive oil
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp salt
1/2 tsp black pepper
1/2 cup heavy cream

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Instructions

Step 1: Preheat oven to 400°F. Toss 1 medium peeled and cubed butternut squash and 2 peeled, chopped apples with 2 tbsp olive oil and 1 tsp salt on a baking sheet. Roast for 25-30 minutes until tender and caramelized at edges.
Step 2: Meanwhile, heat a large pot over medium heat. Add 1 large chopped yellow onion and sauté for 6-7 minutes until soft and lightly golden.
Step 3: Add the roasted squash and apples to the pot along with 4 cups vegetable broth, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp black pepper. Simmer for 10 minutes to meld flavors.
Step 4: Use an immersion blender to puree the soup until smooth and creamy. Stir in 1/2 cup heavy cream and heat through for 2 minutes without boiling.
Step 5: Taste and adjust seasoning with additional salt or pepper if needed. Serve hot, garnished with a light sprinkle of cinnamon if desired.