butternut apple soup recipe

Written ByJenny Smyth Posted on
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The Best butternut apple soup recipe

I’ve been making this butternut apple soup recipe for years, and it’s still a favorite in my household. The combination of the sweet and nutty flavors of butternut squash and apples is a perfect blend that never gets old.

My kids love it when I serve it with a swirl of cream or a sprinkle of crispy bacon bits on top. It’s also a great way to get them to eat their veggies – who doesn’t love a good soup?

The best part is that it’s incredibly easy to make and requires minimal prep time, making it perfect for a weeknight dinner or a quick lunch. I like to serve it with some crusty bread or a side salad for a satisfying meal.

The health benefits of this soup are numerous, too – the butternut squash is packed with vitamins A and C, potassium, and fiber, while the apples add natural sweetness and antioxidants. It’s a win-win for everyone involved!

The technique for making this soup is straightforward: simply roast the butternut squash until it’s tender, then blend it with some onions, garlic, and apples until smooth. You can also add in some stock or cream for added richness.

I like to serve it hot, garnished with some fresh herbs or a sprinkle of paprika for added color and flavor.

Butternut Apple Soup

Butternut Apple Soup

4.5 from 562 votes

A velvety, comforting soup that combines the natural sweetness of butternut squash with crisp apples and warm spices. Perfect for chilly autumn days, this soup is both nourishing and satisfying.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 6Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Soup

1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
2 medium apples (such as Honeycrisp or Gala), peeled, cored, and chopped
1 medium yellow onion, chopped
2 tablespoons unsalted butter
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups vegetable broth
1/2 cup heavy cream (optional)
Salt and freshly ground black pepper to taste

👨‍🍳Directions

1In a large soup pot or Dutch oven over medium heat, melt the butter.
2Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3Add the cubed butternut squash, chopped apples, ground ginger, cinnamon, and nutmeg, and stir to coat the vegetables and fruit with the spices.
4Pour in the vegetable broth and bring the mixture to a boil over high heat.
5Reduce the heat to low, cover the pot, and let it simmer until the squash and apples are very tender when pierced with a fork, about 20 to 25 minutes.
6The liquid should be gently bubbling throughout.
7Remove the pot from the heat and use an immersion blender to puree the soup until completely smooth and velvety.
8If using a countertop blender, work in batches, filling the pitcher no more than halfway and blending on low speed with the lid slightly ajar to release steam.
9Stir in the heavy cream if using, and season generously with salt and freshly ground black pepper to taste.
10Return the pot to low heat and warm the soup gently for 2 to 3 minutes, stirring occasionally, until heated through.
11Do not let it boil after adding the cream.
12Ladle the soup into bowls and garnish with a swirl of extra cream, a sprinkle of cinnamon, or a few toasted pumpkin seeds if desired.
13Serve hot with crusty bread or a side salad for a complete meal.

🔧Equipment

Large soup pot or Dutch oven
Immersion blender or countertop blender
Chef’s knife
Cutting board
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 35mg🧂Sodium: 720mg🌾Total Carbs: 42g🥦Dietary Fiber: 7g🍬Sugars: 16g🥩Protein: 4g

📝Notes

For a vegan version, substitute the butter with olive oil and use full-fat coconut milk instead of heavy cream. The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Watch Video Of How Butternut Apple Soup Works

This butternut apple soup recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a comforting meal after a long day. It’s easy to make ahead of time and reheats beautifully.

Plus, the leftovers are just as delicious as the first batch. I like to serve it chilled or at room temperature with some crusty bread on the side for dipping.

❓ Frequently Asked Questions About Butternut Apple Soup

Q: What type of apples should I use in this recipe?

I like to use Granny Smith apples for this recipe because they hold their shape well and add a nice tartness to the soup.

Q: Can I make this recipe in advance?

Yes, you can make this recipe up to 24 hours in advance – simply store it in an airtight container in the fridge until ready to reheat.

Q: How do I roast the butternut squash?

To roast the butternut squash, preheat your oven to 400°F (200°C). Cut the squash in half lengthwise and scoop out the seeds. Place the squash on a baking sheet lined with parchment paper and roast for about 30-40 minutes, or until tender.

Q: Can I substitute other types of squash in this recipe?

Yes, you can substitute other types of squash such as acorn or hubbard squash if you prefer. However, keep in mind that they may have slightly different flavor profiles.

Q: How do I store leftover soup?

You can store leftover soup in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months.

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