If you are searching for a cozy, soul-warming dish that perfectly combines seasonal flavors, this Butternut Squash Apple Soup Recipe is an absolute must-try. It’s a beautifully creamy and naturally sweet soup that blends the velvety richness of butternut squash with the subtle tartness of apples, all enhanced by aromatic spices like cinnamon and ginger. Trust me, once you make this soup, it’ll become your go-to comfort food for chilly days, guaranteed to brighten your table with its vibrant hues and delightful taste.
Ingredients You’ll Need
Getting ready to whip up the Butternut Squash Apple Soup Recipe is wonderfully simple because the ingredients are straightforward but bring so much to the bowl. Each component contributes layers of flavor, texture, and warmth that make this soup truly special.
- Clarified butter or vegetable frying oil: Adds a gentle richness and helps sauté the aromatics to deepen the flavor.
- Medium onion: Provides a mild sweetness and essential base flavor that blends beautifully with the squash.
- Garlic cloves: Imparts a subtle savory bite that balances the natural sweetness in the soup.
- Fresh ginger piece: Offers a hint of warming spice and brightness that lifts the entire dish.
- Ground cinnamon: Adds an inviting, fragrant note that complements the squash and apples.
- Butternut squash: The star ingredient, offering creaminess and sweetness, perfect for autumnal cooking.
- Sweet apples: Contribute freshness and natural sugar, enhancing the soup’s complexity.
- Vegetable broth: Creates the flavorful liquid base, bringing everything together.
- Heavy cream: Delivers the soup’s velvety texture and a touch of indulgence.
- Salt and pepper: Essential for seasoning and bringing all the flavors into harmony.
- Plain yogurt, crushed pretzels, pecans (for serving): Optional garnishes that add creaminess, crunch, and a taste contrast to every spoonful.
How to Make Butternut Squash Apple Soup Recipe
Step 1: Prepare Your Ingredients
Start by peeling the butternut squash, removing the seeds, and cutting it into manageable 1-inch cubes. Do the same for the apples, peeling, coring, and chopping them into cubes as well. Dice the onion finely, and mince the garlic and ginger so they release their full fragrance during cooking. This prep sets the stage for a soup that’s bursting with layers of flavor.
Step 2: Sauté the Aromatics
Heat the clarified butter or oil in a large pot over medium-low heat. Toss in the onion and cook it slowly until it becomes soft and translucent, which usually takes about 5 minutes. Add in the garlic, ginger, and a dusting of cinnamon, stirring constantly to bring out those beautiful aromas but being careful not to let them burn. This step infuses deep warmth and subtle sweetness right from the start.
Step 3: Cook Butternut Squash and Apples
Increase the heat to high and add the cubed butternut squash and apples to the pot. Stir them around for 1 to 2 minutes, letting the squash get a little color on the edges. This light browning adds a wonderful caramelized note that enhances the soup’s richness.
Step 4: Add the Broth and Simmer
Pour in the vegetable broth and bring everything up to a boil. Once boiling, reduce the heat to low and simmer for about 15 minutes, or until the butternut squash is tender enough to be pierced easily with a fork. This simmering melds all the flavors together and softens the squash perfectly for blending.
Step 5: Puree and Finish
Using an immersion blender or a regular blender in batches, puree the soup until it’s silky smooth. Be cautious with the blending, and go slow to avoid splattering. Remove the pot from heat, then stir in the heavy cream and season with salt and pepper to taste. The cream adds a luscious mouthfeel and rounds out the flavors beautifully.
How to Serve Butternut Squash Apple Soup Recipe
Garnishes
The finishing touches make your Butternut Squash Apple Soup Recipe not only taste incredible but look irresistible. A dollop of plain yogurt brings a cool, tangy contrast that highlights the soup’s sweetness. Sprinkle crushed pretzels for a surprise salty crunch, or toss some toasted pecans on top to add a lovely nutty texture that complements the smoothness perfectly.
Side Dishes
This soup plays nicely with lots of sides. A warm crusty bread or a soft, buttery roll is ideal for dipping, soaking up every last drop. You might also enjoy it alongside a fresh green salad or a simple roasted vegetable medley for a wholesome, balanced meal that’s as satisfying as it is delicious.
Creative Ways to Present
Want to impress guests? Serve your soup in rustic bread bowls for a charming, edible container. Or swirl a bit of cinnamon cream on the surface for an artful touch. Layering textures is key—try garnishing with a drizzle of spiced honey or a sprinkle of finely chopped fresh herbs like sage or thyme to add color and depth of flavor that celebrations crave.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to four days. Store it in an airtight container to preserve the fresh flavors and creamy texture. When you’re ready to enjoy, give it a gentle stir to reincorporate any settled cream for the best eating experience.
Freezing
You can freeze Butternut Squash Apple Soup Recipe easily, but it’s best to do so without the cream to prevent any separation. If you do freeze it with cream, simply blend the soup again once thawed to restore its creamy consistency. This makes it an excellent make-ahead option for busy days when you want a quick, nourishing meal.
Reheating
Reheat gently over low to medium heat on the stove until warmed through, stirring often to keep it smooth and prevent scorching. Avoid microwaving at high power to maintain the soup’s mellow texture and warmth—take your time so every spoonful stays delicious.
FAQs
Can I use a different type of squash in this Butternut Squash Apple Soup Recipe?
Absolutely! Pumpkin, especially sugar pumpkin or Hokkaido pumpkin, works wonderfully as a substitute. The key is to prepare and cook it the same way as you would butternut squash to achieve that lovely texture and sweetness.
What type of apples are best for this soup?
Sweet apples like Gala are my personal favorite because they lend a natural sweetness that complements the squash. However, if you prefer a tangier soup, using sour apples like Granny Smith or adding a squeeze of lemon juice will add a refreshing tartness.
Is it necessary to peel the butternut squash?
Yes, peeling the butternut squash is recommended. The skin is tough and doesn’t soften well during cooking, so removing it ensures your soup remains silky smooth and easy to enjoy.
Can I make this soup vegan?
Definitely! Substitute the clarified butter for a plant-based oil like olive or coconut oil, and replace the heavy cream with full-fat coconut milk or a creamy nut milk. It will still be rich and flavorful with a slight twist.
How can I make this soup spicier if I like heat?
For a spicy kick, add a pinch of cayenne pepper or a small amount of freshly grated chili along with the ginger and garlic during the sauté step. You can also garnish with crushed red pepper flakes for an extra burst of heat.
Final Thoughts
I hope you feel inspired to bring this Butternut Squash Apple Soup Recipe into your kitchen soon. It’s one of those magical dishes that feels like a warm hug in a bowl, perfect for cozy nights or when you want to impress friends with a homemade fall favorite. Give it a try—you’ll love how its vibrant, comforting flavors make every meal feel just a little bit more special.
Print
Butternut Squash Apple Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and comforting Butternut Squash Apple Soup that combines the natural sweetness of butternut squash and apples with the warm flavors of cinnamon, garlic, and ginger. This easy-to-make soup is perfect for autumn or winter, served topped with plain yogurt, crushed pretzels, and pecans for texture and extra flavor.
Ingredients
For the Soup:
- 2 tablespoons clarified butter or vegetable frying oil
- 1 medium onion, diced
- 2 cloves garlic, finely chopped
- 1-inch (3 cm) piece of ginger, finely chopped
- 1/3 teaspoon ground cinnamon
- 4 lbs (1.8 kg) butternut squash, peeled, seeded, and cut into 1-inch (3 cm) cubes
- 2 small sweet apples (e.g., Gala), peeled, cored and cut into cubes
- 4 cups vegetable broth
- 1/3 cup (80 ml) heavy cream (30-36% fat)
- Salt and pepper to taste
To Serve:
- Plain yogurt
- Crushed pretzel
- Pecans
Instructions
- Prepare the ingredients: Peel the butternut squash, scoop out the seeds, and cut into 1-inch cubes. Peel and core the apples, then cut into cubes. Dice the onion and finely chop the garlic and ginger.
- Sauté the aromatics: Heat the oil in a large pot over medium-low heat. Add the diced onion and cook for about 5 minutes until soft and translucent. Add the ginger, garlic, and ground cinnamon, stirring and cooking for about 1 minute to release their aromas.
- Cook the squash and apples: Add the chopped butternut squash and apples to the pot. Increase the heat to high and cook for 1-2 minutes, stirring occasionally, until the squash is lightly browned.
- Add broth and simmer: Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Simmer for about 15 minutes until the butternut squash is fork tender.
- Puree the soup: Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or carefully transfer batches to a stand blender and blend until creamy.
- Finish with cream and seasoning: Stir in the heavy cream. Season the soup with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with plain yogurt, crushed pretzels, and pecans for a crunchy texture and creamy contrast.
Notes
- An alternative preparation method includes roasting the butternut squash instead of cooking it raw. Cut the squash in half, scoop out the seeds, place skin-side down on a baking sheet, and roast in a 400°F (200°C) oven for 30-50 minutes until fork tender. Scoop out the flesh and add it to the pot with apples and broth, then proceed as directed.
- You can substitute butternut squash with pumpkin varieties such as sugar pumpkin or Hokkaido pumpkin, prepared the same way.
- Sweet apples like Gala are preferred for their natural sweetness, but if you prefer a sweet-sour flavor, use a tart variety like Granny Smith or add lemon juice at the end.
- Store leftover soup in the refrigerator for up to 4 days. It reheats well.
- The soup can be frozen, preferably without cream to avoid splitting. If frozen with cream and it splits upon reheating, simply re-puree to restore silky texture.
- Calories are estimated per 1/6th of the recipe (1 serving).
