Apple & Autumn Squash Soup Recipe for Two
This small-batch autumn squash soup with apples is the perfect fall meal for two — rich, velvety, and bursting with seasonal flavor. Butternut squash, crisp apples, and leeks simmer in apple cider (not stock!) for a bright, naturally sweet base. A touch of bacon adds savory depth, while caraway-infused cream gives the soup its silky finish. Make it ahead — the flavors only get better by tomorrow. Serve with a few buttery apple slices on top and a loaf of good bread for dipping.
Servings: 6 cups
Ingredients
- 4 oz bacon partially frozen for easier slicing
- 1 Tablespoon vegetable oil optional
- 1 cup leeks white parts only (about 1 large leek), sliced
- 2 lbs butternut squash peeled, seeded, and cut into 1-inch cubes (about 4 cups) Substitutes: acorn, kabocha, or delicata squash
- ½ lb apples Honeycrisp or Granny Smith, peeled, cored, and chopped (about 2 medium apples)
- 3 cups good-quality apple cider (cloudy apple juice)
- 1 Tablespoon caraway seeds
- 1 cup heavy cream substitutes: half & half, coconut milk (for a dairy-free version), or lactose-free cream
- 1 Tablespoon maple syrup
- 1 Tablespoon unsalted butter
- Salt and freshly ground pepper to taste
Garnish
- 3 tablespoons Honeycrisp or Granny Smith apple, julienned
Instructions
- Prep the ingredients: Cut the squash in half lengthwise and scoop out seeds. Peel and cut into 1-inch cubes (about 4 cups). Dice the bacon into ¼-inch pieces.
- Sauté the base: In a heavy Dutch oven, cook the bacon over medium-high heat until lightly browned. Add a drizzle of oil if it starts to stick. Stir in leeks and butternut squash; cook 3–4 minutes, stirring to coat the vegetables in the bacon fat. Add the apples and cook another 3 minutes.
- Simmer: Pour in the apple cider. Bring to a gentle simmer and cook uncovered for 30–40 minutes, or until the squash and apples are soft and tender.
- Blend: Working carefully in batches, blend the soup in a high-powered blender (like a Vitamix) until silky smooth. Return to the pot. If it’s already perfectly smooth, you can skip straining — but for a truly velvety finish, pass it through a fine sieve.
- Infuse the cream: In a small saucepan, bring the cream and caraway seeds to a boil. Reduce until thickened and reduced by half (about 5 minutes). Strain and stir the infused cream into the soup.
- Finishing Touches: Stir in maple syrup, taste, and adjust with salt and pepper. Add more apple cider if needed to reach your desired consistency. Melt butter in a skillet over medium heat. Add julienned apple and sauté 2 minutes until lightly golden. Ladle soup into bowls, garnish with apples, and serve warm.