Spiced Apple and Butternut Squash Soup with Cinnamon and Nutmeg

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Taste and adjust seasoning with additional salt or pepper if needed. Serve hot, garnished with a light sprinkle of cinnamon if desired.

Frequently asked questions

How long does Spiced Apple and Butternut Squash Soup with Cinnamon and Nutmeg take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spiced Apple and Butternut Squash Soup with Cinnamon and Nutmeg?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep butternut squash from drying out.

Can I substitute ingredients in Spiced Apple and Butternut Squash Soup with Cinnamon and Nutmeg?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Apple and Butternut Squash Soup with Cinnamon and Nutmeg for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spiced Apple and Butternut Squash Soup with Cinnamon and Nutmeg vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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