This butternut squash apple soup combines autumn’s sweetest flavors in one warming bowl. The natural sweetness of roasted butternut squash pairs beautifully with tart apples, creating a velvety butternut squash apple soup that’s both comforting and elegant enough for company.
Recipe Info Bar
SERVES: 4 | PREP: 20 MIN | COOK: 35 MIN | TOTAL: 55 MIN
Ingredients
Vegetables & Aromatics
| Ingredients | Amount |
|---|---|
| Butternut squash, peeled and cubed | 3 lbs |
| Yellow onion, diced | 1 medium |
| Carrots, chopped | 2 medium |
| Celery stalks, chopped | 2 stalks |
| Fresh ginger, minced | 1 tablespoon |
| Garlic cloves, minced | 3 cloves |
Fruits & Liquids
| Ingredients | Amount |
|---|---|
| Granny Smith apples, peeled and diced | 2 large |
| Vegetable broth | 4 cups |
| Apple cider | 1 cup |
| Heavy cream | ½ cup |
Seasonings & Fats
| Ingredients | Amount |
|---|---|
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Ground cinnamon | ½ teaspoon |
| Ground nutmeg | ¼ teaspoon |
| Fresh thyme leaves | 1 tablespoon |
Step-by-Step Instructions
Phase 1: Prep Work (10 minutes)
1. Preheat your oven to 425°F. This high heat will caramelize the squash edges for deeper flavor.
2. Cut the butternut squash into 1-inch cubes. Keep pieces uniform so they cook evenly. Pat dry with paper towels to remove excess moisture.
3. Dice the onion, chop carrots and celery into ½-inch pieces. Mince the ginger and garlic finely. Small pieces cook faster and blend smoother.
Phase 2: Roasting (25 minutes)
4. Toss cubed butternut squash with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper on a large baking sheet.
5. Roast for 20-25 minutes until edges are golden and pieces pierce easily with a fork. The caramelization adds incredible depth to your soup.
6. Remove from oven and let cool slightly. The squash should be tender but not mushy.
Phase 3: Building the Base (10 minutes)
7. Heat remaining 1 tablespoon olive oil in a large Dutch oven over medium heat. The pot should be big enough to hold all ingredients comfortably.
8. Add diced onion, carrots, and celery. Cook for 5-6 minutes until onions become translucent. Stir occasionally to prevent browning.
9. Add minced garlic and ginger. Cook for 30 seconds until fragrant. Don’t let garlic burn or it becomes bitter.
10. Add diced apples, cinnamon, nutmeg, and thyme. Cook for 2-3 minutes until apples start to soften slightly.
Phase 4: Simmering (15 minutes)
11. Add roasted butternut squash to the pot. Stir gently to combine all ingredients.
12. Pour in vegetable broth and apple cider. The liquid should cover vegetables by about 1 inch. Add more broth if needed.
13. Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 15 minutes until all vegetables are very tender.
Phase 5: Blending & Finishing (5 minutes)
14. Remove from heat and let cool for 5 minutes. Hot soup can splatter dangerously when blending.
15. Using an immersion blender, puree until completely smooth. For ultra-smooth texture, blend in batches using a regular blender (cool first!).
16. Stir in heavy cream and remaining salt and pepper. Taste and adjust seasonings as needed.
17. If soup is too thick, add broth gradually. If too thin, simmer uncovered for 5 more minutes to reduce.
Chef’s Notes
Squash Selection: Choose butternut squash that feels heavy for its size with no soft spots. The longer neck portion has less seeds and more usable flesh.
Apple Balance: Granny Smith apples provide the perfect tart contrast to sweet squash. Avoid Red Delicious as they become too mushy and overly sweet in this butternut squash apple soup recipe.
Consistency Control: For restaurant-quality smoothness, strain the blended soup through a fine-mesh sieve. This extra step removes any remaining fibrous bits.
Make-Ahead Magic: This butternut squash apple soup tastes even better the next day as flavors meld together. Cool completely before refrigerating.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 245 |
| Protein | 4g |
| Carbohydrates | 42g |
| Fat | 8g |
| Fiber | 6g |
| Sugar | 18g |
| Sodium | 580mg |
Creative Variations
Spiced Moroccan Style
Add 1 teaspoon ground cumin and ½ teaspoon smoked paprika with the other spices. Garnish with toasted pumpkin seeds and a drizzle of olive oil.
Coconut Curry Twist
Replace heavy cream with coconut milk and add 1 tablespoon red curry paste during the simmering phase. The exotic flavors complement the sweet squash beautifully.
Protein-Packed Version
Stir in 1 cup cooked white beans or shredded rotisserie chicken after blending. This transforms your soup into a complete meal, similar to heartier options like Jamaican chicken soup.
Vegan Dairy-Free
Skip the heavy cream and blend in ½ cup cashew cream or coconut cream instead. The result is just as rich and satisfying as traditional versions.
Storage & Reheating
Refrigerator Storage
Store cooled soup in airtight containers for up to 5 days. The flavors actually improve overnight as ingredients meld together.
Freezer Storage
Freeze in portions for up to 3 months. Leave some headspace in containers as soup expands when frozen. Thaw overnight in refrigerator before reheating.
Reheating Instructions
Reheat gently over medium-low heat, stirring frequently. Add splash of broth if soup thickens too much. Microwave individual portions on 50% power to prevent splattering.
Troubleshooting Guide
Problem: Soup is Too Watery
Solution: Simmer uncovered for 10-15 more minutes to reduce liquid. Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into simmering soup.
Problem: Not Sweet Enough
Solution: Add 1-2 tablespoons maple syrup or brown sugar gradually. Taste after each addition since sweetness builds quickly.
Problem: Soup is Gritty or Lumpy
Solution: Strain through fine-mesh sieve or blend longer with immersion blender. For ultra-smooth results, use regular blender in small batches.
Problem: Too Thick
Solution: Thin with warm vegetable broth, ¼ cup at a time, until desired consistency. Avoid adding cold liquid which can break the smooth texture.
Problem: Lacks Depth of Flavor
Solution: Add 1 teaspoon apple cider vinegar to brighten flavors, or stir in 1 tablespoon butter for richness. Sometimes a pinch more salt is all you need.
Equipment Essentials
- Large Dutch oven or heavy-bottomed pot (6-quart minimum)
- Large rimmed baking sheet for roasting
- Immersion blender or regular blender
- Sharp chef’s knife for efficient prep work
- Cutting board (preferably two – one for vegetables, one for aromatics)
- Measuring cups and spoons
- Fine-mesh strainer (optional, for ultra-smooth texture)
Shopping List by Store Section
Produce Section
- 3 lbs butternut squash (pre-cut saves time)
- 2 large Granny Smith apples
- 1 medium yellow onion
- 2 medium carrots
- 2 celery stalks
- 1 piece fresh ginger
- 1 head garlic
- Fresh thyme
Pantry Aisle
- Vegetable broth (32 oz container)
- Apple cider (not vinegar!)
- Olive oil
- Ground cinnamon
- Ground nutmeg
- Salt and black pepper
Dairy Section
- Heavy cream (small container)
Success Secrets
1. Roast Don’t Boil: Always roast the butternut squash first. This caramelization step creates complex flavors that can’t be achieved by simply boiling everything together.
2. Cool Before Blending: Let soup cool for at least 5 minutes before using an immersion blender. Hot soup can splatter and cause burns.
3. Layer Your Seasonings: Add spices at different stages. Some go with the roasting squash, others during sautéing, and final adjustments at the end.
4. Quality Broth Matters: Use good vegetable broth as it forms the flavor foundation. Low-sodium versions give you better control over final seasoning.
5. Don’t Rush the Simmer: That 15-minute simmer isn’t just for tenderness – it’s when all the flavors marry together. Much like the slow development of flavors in Paula Deen’s crockpot potato soup, patience creates the best results.
This butternut squash apple soup recipe delivers restaurant-quality results in your own kitchen. The combination of roasted squash and tart apples creates a perfectly balanced soup that’s elegant enough for entertaining yet simple enough for weeknight dinners.
