As the air turns crisp and the leaves begin to fall, there’s nothing more comforting than a warm bowl of soup. This Butternut Squash & Apple Soup is the perfect balance of savory and sweet, with a rich, velvety texture that makes it the ultimate fall comfort food. Whether you’re looking for a cozy weeknight dinner or an elegant appetizer for your holiday gathering, this soup is an easy, healthy, and delicious choice.
Why You’ll Love This Recipe
This soup is not only bursting with autumn flavors, but it’s also:
- Easy to Make – With just a handful of ingredients, this soup comes together effortlessly.
- Nutritious – Butternut squash is packed with vitamins A and C, while apples add natural sweetness and fiber.
- Vegan-Friendly – Simply skip the Greek yogurt topping for a fully plant-based meal.
- Customizable – Adjust the seasonings to your taste, and experiment with different toppings for added texture.
Ingredients You’ll Need
Soup Base:
- 1 medium butternut squash, peeled and cubed
- 1 medium yellow or white onion, roughly chopped
- 1 green apple, peeled and cubed
- 2 tablespoons olive oil
- 4 cups vegetable stock
Spices:
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon cinnamon
- ½ teaspoon grated ginger
- ½ teaspoon nutmeg
- ⅛ teaspoon cayenne pepper (or just a dash)
Toppings:
- Slivered almonds
- Dried cranberries
- Greek yogurt or sour cream
Kitchen Equipment Needed
- Large pot or Dutch oven
- Cutting board and sharp knife
- Peeler
- Measuring spoons
- Wooden spoon
- Hand blender (or regular blender)
Step-by-Step Instructions
1. Sauté the Onion
Heat the olive oil in a large pot over medium-high heat. Add the roughly chopped onion and sauté for about 5-7 minutes until tender and slightly caramelized.
2. Add the Main Ingredients
Toss in the cubed butternut squash, apple, and all the spices. Stir well to coat everything evenly.
3. Simmer the Soup
Pour in the vegetable broth and bring the mixture to a boil. Reduce to a simmer, cover, and let it cook for about 40 minutes, or until the squash is completely soft.
4. Blend Until Smooth
Using a hand blender, blend the soup directly in the pot until smooth and creamy. If using a regular blender, let the soup cool slightly before transferring it in batches.
5. Garnish and Serve
Ladle the soup into bowls and top with slivered almonds, dried cranberries, and a dollop of Greek yogurt or sour cream. Enjoy with fresh bread!
Expert Tips & Variations
- Short on Time? Use pre-cut butternut squash to speed up prep.
- Like it Spicier? Increase the cayenne for extra heat.
- Want Extra Creaminess? Add a splash of coconut milk when blending.
- Prefer a Chunky Soup? Blend only half and leave some chunks for texture.
- Don’t Have a Green Apple? Substitute with a tart pear or another apple variety.
How to Store & Reheat Leftovers
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze in individual portions for up to 3 months.
- Reheating: Warm over low heat on the stove, adding a splash of broth if needed.
What to Serve With Butternut Squash & Apple Soup
- Breads: Crusty sourdough, garlic bread, or cornbread.
- Salads: A simple arugula and walnut salad with balsamic dressing.
- Drinks: A glass of white wine, apple cider, or a chai latte.
Frequently Asked Questions
Can I make this soup in advance?
Yes! This soup actually tastes even better the next day as the flavors have more time to develop.
Can I use chicken broth instead of vegetable stock?
Absolutely. If you’re not vegetarian, chicken broth works just as well.
How can I make this soup creamier without dairy?
Blend in some full-fat coconut milk or cashew cream for a luscious texture.
What can I use instead of almonds for garnish?
Try pumpkin seeds, sunflower seeds, or crispy croutons.
Try This Cozy Soup Today!
This Butternut Squash & Apple Soup is the ultimate fall comfort food, easy to make and packed with flavor. If you try this recipe, be sure to share it with friends and family and subscribe to our blog for more delicious seasonal recipes!
