apple butternut squash soup recipe

Written ByJenny Smyth Posted on
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The Best apple butternut squash soup recipe

I’m so excited to share this recipe for Apple Butternut Squash Soup with you all! This soup has been a staple in our household for years, and it’s perfect for any occasion.

It’s a great way to warm up on a chilly fall or winter day, and the flavors are just incredible. The sweetness of the apples and the nuttiness of the squash are a match made in heaven.

I love making this soup for my family because it’s so easy to customize to their tastes. My kids love helping me peel and chop the squash, and they’re always eager to taste-test the finished product.

As for me, I adore the comforting feeling of sipping on a warm bowl of this delicious soup after a long day. It’s one of those dishes that just feels like home, you know?

And the best part is that it’s incredibly healthy too – packed with vitamins and minerals from the squash and apples. Plus, it’s a great way to get in some extra fiber from the whole grain bread we like to serve it with.

So go ahead and give this recipe a try – I promise you won’t be disappointed! The combination of flavors is just magical, and it’s sure to become a new favorite in your household too.

Apple Butternut Squash Soup

4.9 from 973 votes

A comforting and flavorful soup combining the sweetness of apples with the earthy notes of butternut squash, perfect for a cozy meal. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 tablespoons butter
1 medium onion, diced
2 cloves garlic, minced
2 medium apples, peeled and diced
2 cups butternut squash, peeled and cubed
4 cups vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper

👨‍🍳Directions

1In a large pot, melt the butter over medium heat.
2Add the diced onion and cook until translucent, about 5 minutes.
3Add the garlic and cook for an additional 1 minute until fragrant.
4Add the diced apples and cubed butternut squash to the pot.
5Stir to combine with the onion and garlic.
6Cook for 5 minutes, stirring occasionally, until the apples and squash begin to soften.
7Pour in the vegetable broth.
8Stir in the salt, black pepper, nutmeg, cinnamon, and cayenne pepper.
9Bring the soup to a boil over high heat.
10Reduce the heat to medium-low.
11Let the soup simmer, partially covered, for 20-25 minutes, until the squash is tender and easily pierced with a fork.
12Using an immersion blender or a regular blender, blend the soup until smooth.
13Be careful when blending hot liquids.
14Taste and adjust seasoning if necessary.
15Ladle the soup into bowls and serve warm.
16Enjoy the comforting flavors of apple and butternut squash.

🔧Equipment

Large pot
Wooden spoon
Immersion blender or blender
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a creamier soup, stir in 1/2 cup of heavy cream before serving. Garnish with chopped parsley or a swirl of cream for added flavor.

This Apple Butternut Squash Soup is truly one of my go-to recipes for any occasion – whether we’re having company over or just need something comforting after a long day. The best part is that it’s incredibly easy to customize to our tastes, whether we’re using different types of squash or adding in some extra spices for flavor.

One thing I love about this recipe is that it freezes beautifully too – making it perfect for meal prep or saving leftovers for later. Plus, with its impressive list of health benefits from both the squash and apples, you can feel good about what you’re putting into your body.

❓ Frequently Asked Questions About Apple Butternut Squash Soup

Q: What type of squash should I use for this recipe?

For this recipe, you’ll want to use a butternut squash that’s about 2-3 pounds in size. You can also use other types of winter squash like hubbard or kabocha if you prefer.

Q: Can I make this soup ahead of time?

Yes, you can definitely make this soup ahead of time! Simply cook the squash and apple mixture as directed, then let it cool completely before refrigerating or freezing it for later use.

Q: Do I need to peel the squash before cooking it?

No, you don’t need to peel the squash before cooking it. In fact, leaving the skin on will help retain more nutrients in the soup.

Q: Can I substitute other types of sweet potatoes or carrots for the apples?

While you can definitely use other types of sweet potatoes or carrots in place of the apples, keep in mind that they’ll change the flavor profile slightly.

Q: How long does this soup keep in the fridge?

This soup will keep in the fridge for up to 5 days when stored properly in an airtight container.

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