butternut squash and apple soup recipe

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

I’m so excited to share with you one of my favorite fall recipes: butternut squash and apple soup. This creamy, comforting soup is a staple in our household, and I’m sure it will become a favorite in yours too.

The combination of roasted butternut squash and sweet apples is pure magic, and the best part is that it’s incredibly easy to make. My kids love helping me in the kitchen, and this recipe is perfect for them to get involved.

They can help with mashing the squash, adding the apples, and stirring in the spices. It’s a great way to get them involved in cooking without feeling overwhelmed by complicated instructions.

Plus, it’s a great way to warm up on a chilly fall day or as a comforting meal for any occasion. The best part about this recipe is that it’s packed with nutrients from the butternut squash and apples, making it a healthy addition to our meal rotation.

I like to serve it with a swirl of cream or some crusty bread for dipping – it’s the perfect way to round out this delicious soup.

Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

4.6 from 1712 votes

A velvety, naturally sweet soup that combines roasted butternut squash with tart apples and warming spices. This comforting bowl is perfect for chilly days and can be made entirely in one pot.

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

🥘Ingredients

For the Soup

1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and chopped
1 medium yellow onion, chopped
2 tablespoons unsalted butter
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups vegetable broth (or chicken broth)
1/2 cup heavy cream (optional, for richness)
Salt and freshly ground black pepper to taste

For Garnish (optional)

2 tablespoons toasted pumpkin seeds
1 tablespoon chopped fresh parsley or chives
A drizzle of apple cider or cream

👨‍🍳Directions

1Melt the butter in a large soup pot over medium heat.
2Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3Add the minced garlic and grated ginger, and cook for 1 minute until fragrant.
4Add the cubed butternut squash, chopped apples, cinnamon, and nutmeg to the pot.
5Stir well to coat the vegetables with the spices.
6Pour in the vegetable broth and bring the mixture to a boil over high heat.
7Reduce the heat to low, cover the pot, and let the soup simmer for 20 to 25 minutes, until the squash and apples are very tender when pierced with a fork.
8Remove the pot from the heat.
9Using an immersion blender, puree the soup directly in the pot until completely smooth and velvety.
10If using a countertop blender, work in batches, filling the blender no more than halfway, and blend until smooth, then return the puree to the pot.
11Stir in the heavy cream if using, and season the soup with salt and pepper to taste.
12Warm the soup over low heat for 2 to 3 minutes, stirring occasionally, until heated through.
13Ladle into bowls and garnish with pumpkin seeds and fresh herbs if desired.

🔧Equipment

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

📊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

For a vegan version, substitute the butter with olive oil and omit the heavy cream or use a splash of coconut milk. The soup can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.

Watch Video Of How Butternut Squash and Apple Soup Works

This butternut squash and apple soup is always a good idea for any occasion – whether you’re looking for a comforting meal after a long day or something special to serve at a family gathering.

It’s easy to reheat in individual portions or serve as a big batch in the slow cooker.

You can also store leftovers in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

❓ Frequently Asked Questions About Butternut Squash and Apple Soup

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

For this recipe, you’ll want to use a butternut squash – they’re usually available at most grocery stores during the fall season. If you can’t find one, you can also use other types of winter squash like acorn or kabocha.

Q: Can I make this recipe without cream?

You can make this recipe without cream if you prefer – just omit it and add more chicken or vegetable broth instead. You can also substitute the cream with Greek yogurt or coconut milk for a dairy-free option.

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 it on a baking sheet lined with parchment paper and roast for about 30-40 minutes, or until tender.

Q: Can I make this recipe ahead of time?

You can make this recipe ahead of time and store it in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Q: What are some variations on this recipe?

You can customize this recipe to your liking by adding different spices or herbs – try adding some cumin for an Indian twist or some nutmeg for an Italian flavor. You can also add some chopped kale or spinach for an extra nutritional boost.

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