Warm up your kitchen and soul with rich, creamy Butternut Squash and Apple Soup recipes that capture the essence of fall perfectly. This comforting dish blends the natural sweetness of roasted squash and crisp apples, creating a smooth and flavorful experience that’s both simple to make and deeply satisfying. Whether you’re new to autumn cooking or a seasonal chef, this soup is bound to become a fast favorite on chilly evenings.

Why You’ll Love This Recipe

Seasonal Perfection: Combines the best fall produce for a deeply nourishing and flavorful soup.
Easy Preparation: Simple ingredients and straightforward steps make this soup accessible for all skill levels.
Versatile Flavor: Balance of sweet apples and savory squash allows for delicious customization.
Comfort in a Bowl: Creamy texture warms you up from the inside out, perfect for cozy nights.
Nutrition Boost: Loaded with vitamins, fiber, and antioxidants to support a healthy diet.

Ingredients You’ll Need

These simple yet essential ingredients create the heart of the Butternut Squash and Apple Soup. Each plays a role in building the soup’s inviting color, smooth texture, and rich flavor.

Butternut Squash: Adds a naturally sweet and creamy base, rich in vitamins A and C.
Crisp Apples: Bring a bright, fruity sweetness that balances the savory notes.
Onion and Garlic: Create depth and aromatic richness for a savory foundation.
Vegetable Broth: Provides the liquid base without overpowering the delicate flavors.
Fresh Thyme or Sage: Infuses earthy, warm herbal notes for extra fall appeal.
Cream or Coconut Milk: Enhances texture and adds a luscious creaminess (optional for dairy-free).
Olive Oil or Butter: Helps soften vegetables and intensify flavor while sautéing.
Salt and Pepper: Simple seasonings to enhance and balance all flavors perfectly.

Variations for Butternut Squash and Apple Soup

Making this soup your own is easy and fun. These variations allow you to tweak the flavors and ingredients to suit your dietary needs and personal taste.

Spicy Kick: Add a pinch of cayenne or crushed red pepper flakes for warming heat.
Dairy-Free Option: Swap cream for coconut milk or almond milk for a rich vegan soup.
Nutty Twist: Garnish with toasted pumpkin seeds or a swirl of almond butter for texture.
Herbal Boost: Experiment with rosemary, parsley, or bay leaves to play up herbal flavors.
Ginger Infusion: Stir in fresh grated ginger for a zesty touch that complements sweetness.

Cozy Butternut Squash and Apple Soup Recipes

How to Make Butternut Squash and Apple Soup

Step 1: Prepare Your Ingredients

Peel, seed, and cube the butternut squash into even pieces to ensure uniform cooking. Core and chop the apples, leaving the skin on for added texture and nutrients. Dice the onion and mince garlic for a fragrant base.

Step 2: Sauté the Aromatics

Heat olive oil or butter in a large pot over medium heat. Add onions and garlic, cooking gently until softened and fragrant, about 5 minutes, which builds the flavor foundation for the soup.

Step 3: Roast or Sauté Butternut Squash and Apples

For richer flavor, roast cubed squash and apples in the oven until tender and caramelized. Alternatively, add them directly to the pot to sauté briefly, softening before simmering.

Step 4: Simmer with Broth and Herbs

Add vegetable broth along with fresh thyme or sage sprigs, then bring the mixture to a boil. Reduce heat and simmer until squash and apples are completely tender, about 20-25 minutes.

Step 5: Blend Until Smooth

Use an immersion blender or transfer the soup in batches to a regular blender. Puree until smooth and creamy, ensuring there are no chunks for that velvety texture.

Step 6: Stir in Cream and Season

Return the soup to the pot, stir in cream or coconut milk if desired, and add salt and pepper to taste. Warm through gently before serving.

Pro Tips for Making Butternut Squash and Apple Soup

Choose the Right Squash: Look for firm, heavy butternut squash with no soft spots for the best taste and texture.
Use Tart Apples: Granny Smith or Braeburn add brightness that balances sweet squash perfectly.
Roast for Depth: Roasting the squash and apples enhances natural sugars and adds complexity.
Don’t Overdo the Liquid: Start with less broth and add more if needed to avoid watery soup.
Season Gradually: Season in stages to avoid over-salting, especially before blending.

How to Serve Butternut Squash and Apple Soup

Garnishes

Top your soup with crunchy toasted pumpkin seeds, a drizzle of extra cream, or a sprinkle of fresh herbs like chives or parsley to add color and texture that delight every bite.

Side Dishes

Pair this soup with warm, crusty bread, a fresh green salad, or roasted root vegetables for a complete and cozy meal that feels nourishing and special.

Creative Ways to Present

Serve the soup in hollowed-out mini pumpkins or in rustic bread bowls to impress guests and heighten the seasonal experience at your table.

Make Ahead and Storage

Storing Leftovers

Keep leftover soup in an airtight container in the refrigerator for up to 4 days, making it easy to enjoy reheated comfort whenever you want.

Freezing

This soup freezes beautifully. Store in freezer-safe containers or bags for up to 3 months — just thaw overnight in the fridge before reheating.

Reheating

Gently reheat on the stovetop over low-medium heat, stirring frequently to maintain the smooth texture and avoid scorching, or warm in a microwave in short intervals.

FAQs

Can I use other types of squash?

Absolutely! While butternut squash offers a naturally sweet and creamy base, you can substitute with pumpkin or acorn squash, although the flavor and texture may vary slightly.

Do I need to peel the apples?

Peeling is optional. Leaving the skin on adds fiber and color, but for a smoother soup, peeling the apples can reduce texture and bitterness from the skins.

Is this soup suitable for vegans?

Yes! Simply skip the cream or replace it with coconut milk or another plant-based alternative to keep the soup rich and dairy-free.

How can I make this soup thicker?

To thicken, use less broth or simmer the soup uncovered for a bit longer to reduce liquid before blending, or add a cooked potato or some cooked lentils for extra body.

Can I prepare this soup in advance for a dinner party?

Definitely! It actually tastes better the next day as the flavors meld. Prepare ahead and reheat gently just before serving for a stress-free gathering.

Final Thoughts

This Butternut Squash and Apple Soup is a heartwarming embrace on chilly days, combining silky texture and vibrant flavors that are easy to love. It’s a comforting, approachable recipe that welcomes you to enjoy the best of fall’s bounty in every spoonful. Give it a try and discover your new seasonal obsession!

Butternut Squash and Apple Soup

Print Recipe

Warm up your kitchen and soul with this rich, creamy Butternut Squash and Apple Soup that perfectly captures the essence of fall. This comforting soup blends the natural sweetness of roasted butternut squash and crisp apples with aromatic onions, garlic, and fresh herbs to create a smooth, flavorful dish that’s easy to make and deeply satisfying. Ideal for cozy evenings, this soup is nourishing, versatile, and a seasonal favorite.

Author: Julia
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Category: Appetizers
Method: Roasting and Simmering
Cuisine: American
Diet: Gluten Free, Vegetarian

Ingredients

Scale

Main Ingredients

1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cubed
2 crisp apples (such as Granny Smith or Braeburn), cored and chopped (skin on or peeled as preferred)
1 medium onion, diced
2–3 cloves garlic, minced
4 cups vegetable broth
2–3 sprigs fresh thyme or 2 fresh sage leaves
2 tablespoons olive oil or butter
1/2 cup cream or coconut milk (optional, for creaminess)
Salt and pepper, to taste

Optional Variations & Garnishes

Pinch of cayenne pepper or crushed red pepper flakes (for spicy kick)
Toasted pumpkin seeds or a swirl of almond butter (for texture)
Additional fresh herbs such as rosemary, parsley, or bay leaves
Fresh grated ginger (about 1 teaspoon) for ginger infusion

Instructions

Prepare Your Ingredients: Peel, seed, and cube the butternut squash into even pieces for uniform cooking. Core and chop the apples, leaving the skin on for extra texture and nutrients or peeling them for a smoother soup. Dice the onion and mince the garlic to create a fragrant base.
Sauté the Aromatics: Heat olive oil or butter in a large pot over medium heat. Add the diced onions and minced garlic, cooking gently until softened and fragrant, about 5 minutes, to build a flavorful foundation for your soup.
Roast or Sauté Butternut Squash and Apples: For deeper flavor, roast the cubed squash and apples in the oven at 400°F (200°C) for 20-25 minutes until tender and caramelized. Alternatively, add the squash and apples directly into the pot to sauté briefly until slightly softened before simmering.
Simmer with Broth and Herbs: Add the vegetable broth along with fresh thyme or sage sprigs to the pot. Bring the mixture to a boil, then reduce the heat and simmer uncovered until the squash and apples are completely tender, about 20-25 minutes.
Blend Until Smooth: Use an immersion blender directly in the pot or carefully transfer the soup in batches to a countertop blender. Puree until the soup is smooth and creamy, with no chunks remaining, for a velvety texture.
Stir in Cream and Season: Return the blended soup to low heat, stir in cream or coconut milk if using, and season with salt and pepper to taste. Warm gently through, stirring occasionally, before serving.

Notes

Choose firm, heavy butternut squash with no soft spots for the best taste and texture.
Use tart apples like Granny Smith or Braeburn to balance the sweet squash perfectly.
Roasting the squash and apples enhances natural sugars and adds complexity to the flavor.
Start with less broth and add more as needed to avoid a watery soup.
Season gradually, especially salt, to avoid over-salting before blending.
Peeling apples is optional depending on desired texture.
Dairy-free options include swapping cream for coconut or almond milk.
The soup freezes well for up to 3 months; thaw overnight before reheating.
Gently reheat on stovetop or microwave to maintain texture and flavor.

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 8g
Sodium: 350mg
Fat: 9g
Saturated Fat: 3.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 3g
Cholesterol: 15mg

Keywords: butternut squash soup, apple soup, fall recipes, creamy soup, vegetarian soup, gluten free, autumn dishes