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Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

Warm up with this creamy Butternut Squash and Apple Soup, a comforting and flavorful blend of sweet apples and nutty butternut squash. Perfect for cozy fall days, this naturally vibrant soup combines seasonal produce with gentle spices, making a nutritious and easy-to-make dish ideal for lunch or dinner starters.

  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash (peeled, seeded, and diced into cubes)
  • 2 tart apples, such as Granny Smith (cored and chopped)
  • 1 medium onion (finely chopped)
  • 2 cloves garlic (minced)
  • 4 cups vegetable or chicken broth
  • 2 tablespoons olive oil or butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste

Optional Ingredients

  • 1/2 cup cream or coconut milk (for finishing and added creaminess)
  • Pinch of cayenne pepper or red chili flakes (for a spicy kick)
  • Fresh thyme or sage leaves (for herbal aroma)
  • Cooked lentils or white beans (for protein boost)

Instructions

  1. Preparing the ingredients: Peel and dice the butternut squash into uniform cubes. Core and chop the apples—no need to peel if extra fiber is preferred. Finely chop the onion and garlic to evenly release their flavors.
  2. Sauté the base: Heat olive oil or butter in a large pot over medium heat. Add the onion and garlic, cooking gently until translucent and fragrant without browning, allowing their natural sweetness to develop.
  3. Add squash, apples, and spices: Stir in the diced butternut squash and apples, coating them with the onion and garlic mixture. Sprinkle in cinnamon and nutmeg, season lightly with salt and pepper, and cook for a few minutes to let the flavors marry.
  4. Simmer with broth: Pour in the vegetable or chicken broth just enough to cover the ingredients. Bring to a boil, then reduce heat and let simmer until the squash and apples are tender, about 20–25 minutes.
  5. Blend until smooth: Use an immersion blender to puree the soup directly in the pot until creamy and smooth. Alternatively, carefully transfer batches to a blender. Add more broth or water if you prefer a thinner consistency.
  6. Finish with cream or coconut milk: Stir in optional cream or coconut milk for added richness and to mellow the spices. Adjust salt and pepper to taste before serving.

Notes

  • Roasting the squash and apples beforehand amplifies sweetness and adds depth of flavor.
  • Use tart apples (like Granny Smith) for balanced sweetness.
  • Season gradually with salt to enhance all flavors.
  • Blend thoroughly to achieve a smooth, silky texture.
  • Garnish with fresh herbs, toasted nuts, or a drizzle of cream for added freshness and visual appeal.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Sautéing and Simmering
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup (approx.)
  • Calories: 150
  • Sugar: 8g
  • Sodium: 400mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 2g
  • Cholesterol: 5mg

Keywords: butternut squash soup, apple soup, fall soup recipe, creamy soup, autumn recipe, gluten free soup, vegetarian, vegan option