Apple Butternut Squash Soup Recipe

This Apple Butternut Squash Soup is a creamy, comforting, and slightly sweet soup that brings together the earthy flavors of roasted butternut squash and the bright, tart notes of apples. Blended until silky smooth and finished with a touch of warming spices, this cozy fall soup is perfect for chilly days, holiday gatherings, or as a light but satisfying meal.

Why You’ll Love This Recipe

• Creamy and flavorful – Naturally smooth texture without the need for heavy cream.
• Sweet and savory balance – Apples add a subtle sweetness that perfectly complements the squash.
• Healthy and nourishing – Packed with fiber, vitamins, and antioxidants.
• Make-ahead friendly – Great for meal prep and freezer-friendly.
• Vegan-friendly – Easily adaptable for plant-based diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 large butternut squash (peeled, seeded, and cubed)
• 2 apples (peeled, cored, and diced—Granny Smith or Honeycrisp work best)
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 4 cups vegetable broth (or chicken broth)
• 2 tablespoons olive oil or butter
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger (optional)
• Salt and black pepper (to taste)
• ½ cup coconut milk (optional for creaminess)
• Fresh thyme or sage leaves (optional for garnish)

Directions

1. Prepare the vegetables:

• Preheat your oven to 400°F (200°C).
• Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and lightly caramelized.

2. Cook the aromatics:

• In a large pot, heat the remaining olive oil over medium heat.
• Sauté the onion and garlic until fragrant and softened, about 5 minutes.

3. Add apples and squash:

• Stir in the diced apples, roasted butternut squash, cinnamon, nutmeg, and ginger (if using). Cook for 2–3 minutes, allowing the flavors to meld.

4. Add broth and simmer:

• Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 15–20 minutes until everything is soft and well-cooked.

5. Blend the soup:

• Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches (be careful with hot liquids).
• Stir in coconut milk if using for added creaminess.

6. Season and serve:

• Adjust salt and pepper to taste.
• Garnish with fresh thyme, sage, or a drizzle of coconut milk before serving.

Servings and Timing

• Servings: 6 servings
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Variations

• Spicy Apple Butternut Squash Soup: Add a pinch of cayenne pepper or a diced jalapeño for some heat.
• Carrot and Squash Soup: Add 2 chopped carrots for extra sweetness and color.
• Maple-Glazed Squash Soup: Drizzle with maple syrup before serving for a sweet, autumn-inspired finish.
• Curried Butternut Squash Soup: Add 1 tablespoon of curry powder for a warm, spicy twist.
• Ginger-Turmeric Boost: Add 1 teaspoon of fresh grated turmeric and ginger for an immune-boosting version.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze in portions in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm on the stovetop over low heat, stirring occasionally, or microwave in 30-second intervals until heated through.

FAQs

What’s the best type of apple for this soup?

Granny Smith apples add a nice tartness, while Honeycrisp or Fuji apples provide a sweeter flavor.

Can I use frozen butternut squash?

Yes, frozen squash works well—just skip the roasting step and add it directly to the pot with the apples and broth.

How do I make this soup vegan?

Use vegetable broth and coconut milk or any plant-based milk to keep it vegan-friendly.

Can I use a slow cooker?

Yes, add all ingredients (except coconut milk) to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Blend before serving.

How thick should the soup be?

It should be thick but pourable. If it’s too thick, add extra broth to thin it out to your desired consistency.

What’s the best way to blend hot soup?

Use an immersion blender for convenience, or blend in small batches in a high-speed blender with the lid slightly ajar to release steam.

Can I add protein to this soup?

Yes, add cooked shredded chicken or top with crispy chickpeas for extra protein.

What herbs pair best with this soup?

Thyme, sage, rosemary, and parsley complement the earthy flavors of the squash and apples.

Can I serve this soup cold?

Yes, though it’s traditionally served warm, this soup can also be enjoyed chilled as a refreshing dish in warmer months.

Why is my soup too sweet?

Balance the sweetness with a squeeze of lemon juice or a splash of apple cider vinegar to add brightness.

Conclusion

This Apple Butternut Squash Soup is the perfect cozy, comforting dish for fall and winter. It’s creamy, slightly sweet, and loaded with warm spices that make every spoonful taste like autumn in a bowl. Whether you serve it as a starter for holiday dinners or enjoy it as a nourishing lunch, this versatile, healthy soup is sure to become a seasonal favorite!

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