apple butternut soup recipe

Written ByJenny Smyth Posted on
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The Best apple butternut soup recipe

I’ve been making this apple butternut soup recipe for years, and it’s always a hit with my family. I first discovered it while browsing through a cookbook from South Africa, where it’s a popular dish during the winter months.

The combination of sweet apples and nutty butternut squash is a match made in heaven, and the best part is that it’s incredibly easy to make. I love that it’s a one-pot wonder, requiring minimal prep work and cleanup.

My kids are always excited to help me chop up the vegetables and stir in the spices, making it a fun family activity. As for the taste, it’s warm and comforting, with just the right amount of sweetness from the apples.

It’s perfect for a chilly fall evening or a cozy winter night in. The health benefits are also a bonus – butternut squash is packed with vitamins and minerals, and apples are high in fiber and antioxidants.

We love serving this soup as a side dish or even as a main course with some crusty bread for dipping.

Apple Butternut Soup

4.7 from 1898 votes

A comforting and flavorful soup combining the sweetness of apples with the earthy taste of butternut squash. Perfect for a cozy meal on a chilly day.

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

🥘Ingredients

Ingredients

2 tbsp butter
1 onion, diced
2 cloves garlic, minced
1 medium butternut squash, peeled and cubed
2 apples, peeled, cored and cubed
4 cups vegetable broth
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground ginger
2 tbsp maple syrup

👨‍🍳Directions

1In a large pot, melt the butter over medium heat.
2Add the diced onion and cook until softened and translucent, about 5 minutes.
3Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
4Add the cubed butternut squash and apples to the pot.
5Pour in the vegetable broth and stir to combine.
6Bring the mixture to a boil.
7Reduce the heat to medium-low, cover the pot, and let it simmer for 20-25 minutes, or until the butternut squash is tender and easily pierced with a fork.
8Stir occasionally to prevent sticking.
9Once the vegetables are tender, remove the pot from the heat.
10Using a blender or immersion blender, puree the soup until smooth.
11Be careful when blending hot liquids.
12Return the soup to the pot if using a blender.
13Stir in the salt, black pepper, nutmeg, cinnamon, ginger, and maple syrup.
14Taste and adjust the seasoning if necessary.
15Add a bit more maple syrup if you prefer a sweeter soup.
16Heat the soup over medium heat until warmed through, about 5 minutes.
17Serve hot and enjoy the comforting flavors of apple and butternut squash.

🔧Equipment

Large pot
Wooden spoon
Blender or immersion blender

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 20mg🧂Sodium: 1200mg🌾Total Carbs: 60g🥦Dietary Fiber: 8g🍬Sugars: 20g🥩Protein: 4g

📝Notes

You can garnish the soup with a dollop of Greek yogurt or a sprinkle of chopped fresh parsley for added flavor and presentation.

Apple butternut soup is a versatile and delicious dish that’s perfect for any occasion. It’s a great option for family gatherings, as it’s a crowd-pleaser that everyone can enjoy. This soup is also a great way to use up fall produce.

It’s a healthy and comforting dish that’s perfect for chilly days. Plus, it’s easy to make in large batches and freeze for later. I hope you enjoy making and eating this soup as much as I do.

It’s a recipe that I know you’ll come back to time and time again. This soup is a great way to incorporate more vegetables into your diet. The combination of apples, butternut squash, and spices creates a delicious and comforting dish that’s perfect for any occasion.

It’s a recipe that I know you’ll love.

❓ Frequently Asked Questions About Apple Butternut Soup

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

For this recipe, you’ll want to use sweet apples such as Gala or Fuji. Avoid using tart apples like Granny Smith, as they’ll give the soup an unbalanced flavor.

Q: Can I use canned butternut squash instead of fresh?

While canned butternut squash can be a convenient option, I highly recommend using fresh butternut squash for this recipe. It has a much better texture and flavor than canned.

Q: How long can I store this soup in the fridge?

This soup will keep in the fridge for up to 5 days. Just be sure to let it cool completely before refrigerating it.

Q: Can I freeze this soup for later use?

Yes, you can freeze this soup for up to 3 months. Simply thaw it overnight in the fridge or reheat it in the microwave or on the stovetop.

Q: What if I don’t have any nutmeg? Can I omit it or substitute it with something else?

Nutmeg is an essential spice in this recipe, so I wouldn’t recommend omitting it entirely. However, if you don’t have any nutmeg on hand, you can try substituting it with a pinch of cinnamon or cardamom powder.

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