Add to Pinterest As the leaves turn and the air grows crisp, nothing warms the soul like a bowl of Butternut Squash and Apple Soup. This velvety, sweet autumn-inspired dish perfectly balances the earthy richness of roasted butternut squash with the subtle tartness of fresh apples, making it an ideal choice for cozy evenings or festive gatherings.
Add to Pinterest What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
With a total time of just 50 minutes, this recipe is as practical as it is delicious. By sautéing aromatic onions and garlic before simmering everything in a blend of vegetable broth and apple cider, you build layers of flavor that make this simple soup taste truly gourmet.
Ingredients
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
- Vegetables & Fruit: 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed; 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and chopped; 1 medium onion, diced; 2 cloves garlic, minced.
- Liquids: 4 cups vegetable broth; 1/2 cup apple cider or apple juice.
- Seasonings & Oils: 2 tbsp olive oil; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 tsp salt; 1/4 tsp black pepper.
- Optional Garnishes: 1/4 cup heavy cream or coconut cream; toasted pumpkin seeds; fresh thyme.
Instructions
- Step 1
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until translucent, about 3 minutes.
- Step 2
- Add the butternut squash and apples. Cook for another 5 minutes, stirring occasionally.
- Step 3
- Sprinkle in the cinnamon, nutmeg, salt, and pepper. Stir to coat the vegetables and apples evenly.
- Step 4
- Pour in the vegetable broth and apple cider. Bring to a boil, then reduce heat, cover, and simmer for 25–30 minutes until squash and apples are very tender.
- Step 5
- Remove from heat. Carefully blend the soup using an immersion blender directly in the pot, or transfer in batches to a blender. Purée until smooth and creamy.
- Step 6
- Taste and adjust seasoning as needed.
- Step 7
- Ladle into bowls and garnish with a swirl of cream and a sprinkle of toasted pumpkin seeds or fresh thyme, if desired.
Zusatztipps für die Zubereitung
To achieve the perfect consistency, ensure you have a large pot for simmering and either an immersion blender or a countertop blender ready. If using a countertop blender, remember to blend in small batches and leave the lid slightly ajar to allow steam to escape safely.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Varianten und Anpassungen
For a vegan version of this soup, simply use coconut cream as your garnish instead of heavy cream. If you prefer a bit more heat or depth, try adding a pinch of cayenne pepper or fresh ginger during the seasoning process to enhance the warmth of the dish.
Serviervorschläge
This soup is best served hot, garnished with a swirl of cream and crunchy toasted pumpkin seeds. For a complete meal, pair it with a side of crusty bread for dipping or a fresh green salad to balance the sweetness of the squash and apples.
Add to Pinterest 
Add to Pinterest 
Whether you are hosting a festive dinner or simply enjoying a quiet night in, this Butternut Squash and Apple Soup is a comforting reminder of the beauty of autumn ingredients. Its rich color and smooth texture make it a standout dish that is sure to please every palate.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Yes, this soup stores beautifully in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed to adjust consistency.
- → What type of apples work best?
Granny Smith apples add a pleasant tartness that balances the squash's sweetness, while Honeycrisp offers a milder, sweeter flavor. Both work wonderfully in this preparation.
- → Can I freeze butternut squash and apple soup?
Absolutely. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently, stirring occasionally.
- → How do I make this soup vegan?
The base is already vegan-friendly. Simply substitute coconut cream for heavy cream as garnish, or omit the cream entirely for a lighter finish.
- → What can I serve with this soup?
Crusty artisan bread, warm dinner rolls, or a fresh green salad with apple slices and walnuts complement this soup beautifully for a complete meal.
- → Can I add protein to this soup?
While delicious as-is, you can top with crispy bacon bits, grilled chicken pieces, or white beans stirred in just before serving for added protein.
