Imagine cozying up with a steaming bowl of Butternut Squash and Apple Soup, where the warmth of the squash mingles beautifully with the sweet, tangy notes of apple. This delightful dish wraps around you like a soft blanket, filling your home with its inviting aroma. Its creamy texture and vibrant color make each spoonful not just a meal, but an experience to savor.
Whether it’s a chilly afternoon or a festive gathering, this soup brings comfort and joy to the table. It’s the perfect way to showcase fall’s bounty, making it a go-to recipe for anyone looking to impress family and friends. Best of all, it comes together quickly and easily, allowing you to spend more time enjoying the moment rather than slaving away in the kitchen.
In this article, you’ll discover step-by-step instructions to create this heartwarming soup, including tips to enhance its flavor and presentation. Get ready to fall in love with a dish that’s as nourishing as it is delicious!
Why You’ll Love This Butternut Squash and Apple Soup
This cozy soup is a delightful blend of flavors that will warm your heart and soul!
- Quick to make — Whip this up in under 30 minutes, making it an ideal option for busy weeknights.
- Healthy and nourishing — Packed with vitamins and minerals from fresh butternut squash and apples for a nutritional boost.
- Kid-approved — Its naturally sweet flavor makes it a hit with even the pickiest eaters.
- One-pot meal — Enjoy minimal cleanup with this simple recipe that uses just one pot!
- Versatile meal prep — Make a big batch to enjoy for lunch or dinner throughout the week.
- Impressive for guests — Serve it as a starter for gatherings and watch your guests marvel at your culinary skills.
- Vegan and gluten-free — A delicious choice for those with dietary restrictions without compromising on flavor.
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 medium butternut squash (peeled, seeded, and cubed, about 4 cups)
- 2 medium apples (peeled, cored, and diced, about 2 cups, such as Honeycrisp or Granny Smith)
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1/2 cup coconut milk (optional, for creaminess)
- Fresh parsley (for garnish, optional)
Equipment Needed
- Sharp kitchen knife for chopping vegetables
- Cutting board for safe preparation
- Large pot (4-6 quarts) for cooking soup
- Immersion blender or countertop blender for pureeing
- Measuring cups and spoons for precise ingredient quantities
- Wooden spoon for stirring
- Fine mesh strainer (optional but helpful for a smoother texture)
How to Make Butternut Squash and Apple Soup
Prepare the Vegetables
- Peel and chop the butternut squash. Cut the squash in half lengthwise, scoop out the seeds, and peel the skin. Then, chop it into 1-inch cubes for even cooking.
- Dice the onion and apple. Chop 1 medium onion and core 1 large apple, cutting both into small pieces to enhance flavor during cooking.
- Minimize browning. To prevent the chopped apple from browning, toss it with a little lemon juice if you won’t be using it immediately.
Cook the Mixture
- Heat the oil. In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering, about 2 minutes.
- Add the onion. Sauté the diced onion for 5 minutes, stirring occasionally until it becomes translucent.
- Add the butternut squash and apple. Stir in the chopped squash and apple, cooking for another 5–7 minutes until they start to soften.
- Season the mixture. Sprinkle in 1 teaspoon of salt, ½ teaspoon of black pepper, and a pinch of nutmeg. Stir to combine and release the flavors.
Simmer the Soup
- Add the broth and spices. Pour in 4 cups (960 ml) of vegetable or chicken broth and add 1 teaspoon of cinnamon for extra flavor.
- Bring to a boil. Increase the heat and bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes until the vegetables are tender.
Puree the Soup
- Blend the soup. Use an immersion blender to puree the soup until smooth. If using a traditional blender, blend in batches, and return to the pot after.
- Taste and adjust. Check for seasoning, adding more salt or pepper as desired. If the soup is too thick, stir in a little water or broth to reach your preferred consistency.
Serve and Enjoy
- Serve hot. Ladle the soup into bowls and garnish with a swirl of cream or a sprinkle of fresh herbs if desired.
- Store leftovers. Allow the soup to cool, then store in an airtight container in the refrigerator for up to 5 days.
Tips for the Best Butternut Squash and Apple Soup
- Choose the right squash — Look for a firm, heavy butternut squash with smooth skin. Make sure it’s well-ripened for maximum sweetness and flavor.
- Balance flavors — Use both tart and sweet apples, like Granny Smith and Honeycrisp, to create a well-rounded taste profile. Adjust the amount of each based on your preference.
- Avoid overcooking — Cook the squash and apples until just tender. Overcooking can result in a mushy texture and loss of vibrant flavor.
- Experiment with spices — Try adding a pinch of nutmeg, ginger, or cayenne for an extra layer of warmth and complexity. Each spice can elevate the flavor differently!
- Make it creamy without dairy — For a creamy texture, blend in a can of coconut milk or some soaked cashews instead of heavy cream. This also adds a nice hint of sweetness.
- Make-ahead friendly — The soup can be made up to three days in advance and stored in the fridge. Flavors deepen over time, making it even tastier when reheated.
Variations to Try
- Curried version — Add 1-2 tablespoons of curry powder during cooking for an exotic twist.
- Smoky flavor — Incorporate a few drops of liquid smoke or smoked paprika for a depth of flavor.
- Herb-infused — Stir in fresh herbs like thyme or sage at the end for a fresh, aromatic finish.
- Nutty crunch — Top the soup with roasted pepitas or hazelnuts for added texture and nutty flavor.
How to Store Butternut Squash and Apple Soup
Room Temperature: It’s best not to store soup at room temperature for more than 2 hours to prevent bacterial growth.
Refrigerator: Transfer the soup to an airtight container and store in the refrigerator for up to 5 days. Allow it to cool completely before sealing.
Freezer: Butternut squash and apple soup freezes well. Portion it into freezer-safe containers or freezer bags, making sure to leave some space for expansion. It can be frozen for up to 3 months.
How to Reheat
For the microwave, heat in 1-minute intervals, stirring in between, until heated through. On the stovetop, warm over medium heat, stirring occasionally, for about 5-7 minutes. If using the oven, place in a covered dish at 350°F for 15-20 minutes.
Make-Ahead Tips
You can prepare and store the soup base (sautéed onions, butternut squash, and apples) in advance. Simply blend and season before serving for maximum freshness.
Nutrition Information
Estimated values per serving. Nutrition may vary based on ingredients used.
| Serving Size | 1 cup |
| Calories | 140 kcal |
| Total Fat | 3g |
| Saturated Fat | 0.5g |
| Carbohydrates | 30g |
| Fiber | 5g |
| Sugar | 8g |
| Protein | 2g |
| Sodium | 200mg |
Frequently Asked Questions
Can I use sweet potatoes instead of butternut squash?
Yes, sweet potatoes can be used in place of butternut squash. They will impart a different flavor and slightly change the texture, but the soup will still be delicious.
Is this soup vegan-friendly?
Absolutely! This butternut squash and apple soup is naturally vegan as long as you use vegetable broth. Feel free to add coconut milk for extra creaminess.
How should I store any leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze it for up to 3 months.
Can I double this recipe?
Yes, you can easily double the recipe. Just make sure to use a larger pot to accommodate the increased volume and adjust seasoning to taste.
What should I do if my soup is too thick?
If the soup turns out too thick, simply add more vegetable broth or water until it reaches your desired consistency. Stir well and let it heat through.
What toppings go well with this soup?
Drizzle with a bit of olive oil or coconut milk, and garnish with roasted pumpkin seeds or fresh herbs like thyme or parsley for added flavor and texture.
Can I make this soup ahead of time?
Absolutely! The flavors actually deepen when made a day in advance. Simply reheat gently on the stove before serving.
Final Thoughts
This Butternut Squash and Apple Soup is not only a delightful blend of flavors but also an easy-to-make dish perfect for cozy gatherings, crisp autumn days, or a nourishing weekday dinner. With its creamy texture and the natural sweetness of apples, it offers a comforting experience that warms both the heart and the soul.
We encourage you to give this recipe a try! After you savor each spoonful, we’d love to hear your thoughts — drop a comment below with your rating. Don’t forget to share this heartwarming dish with friends and family, or bookmark it for a quick, nutritious meal when you need it most. Happy cooking!