Butternut Squash and Apple Soup

by
Bowl of creamy butternut squash and apple soup garnished with herbs

Butternut Squash and Apple Soup is the perfect cozy dish to warm your soul on a chilly day. With its delightful balance of savory butternut squash and sweet apples, this soup is not only comforting but also a nutritious choice. It embodies the essence of fall, inviting family and friends to gather around the table to enjoy a bowl of deliciousness. Creamy, smooth, and bursting with flavor, this recipe will soon become a go-to in your kitchen!

Ingredients

  • 1 medium butternut squash (about 2 ½ lbs), peeled and diced into 1-inch cubes
  • 1 Granny Smith apple (about 6 ounces), peeled and diced into 1-inch cubes
  • 1 Honeycrisp or Fuji apple (about 6 ounces), peeled and diced into 1-inch cubes
  • 1 medium yellow onion, peeled and quartered
  • 2 tablespoons plus 2 teaspoons olive oil, divided
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon rubbed sage
  • 1/4 teaspoon nutmeg
  • Pinch allspice
  • 1/4 teaspoon red chili flakes (optional)
  • 4 cloves garlic, minced
  • 3 1/2-4 cups chicken broth, plus more as needed to thin
  • 2 teaspoons chicken-flavored Better Than Bouillon
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons honey
  • 1/3 cup heavy whipping cream (optional garnish)
  • Optional garnishes: croutons, toasted pumpkin seeds, or crispy sage leaves

Directions

  1. Roast the vegetables: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the diced squash, apples, and quartered onion evenly on the sheet. Drizzle with 2 tablespoons of olive oil and toss to coat. Season with salt, black pepper, sage, nutmeg, allspice, and chili flakes if using. Toss again to ensure even distribution of spices. Roast for 40–45 minutes, or until the squash and apples are caramelized and fork-tender.

  2. Sauté the garlic: In a large soup pot, warm the remaining 2 teaspoons of olive oil over medium heat. Add the minced garlic and sauté for 30–45 seconds, until fragrant.

  3. Blend the base: Add the roasted vegetables to the pot with the sautéed garlic. Pour in 3 ½ cups of chicken broth and the Better Than Bouillon. If using an immersion blender, blend directly in the pot until smooth. For a countertop blender, work in batches, filling the blender no more than halfway. Vent the lid slightly to allow steam to escape. Hold the lid firmly before blending. Return the soup to the pot and add more broth as needed to achieve your desired consistency.

  4. Simmer and season: If desired, add a bay leaf and a sprig of thyme to the pot. Bring the soup to a gentle simmer for 20 minutes. Remove the bay leaf and thyme before finishing.

  5. Balance the flavor: Stir in fresh lemon juice. Taste the soup and add honey for sweetness, along with any additional salt and pepper if needed.

  6. Finish and serve: For a creamy texture, stir in the heavy cream just before serving. Ladle the soup into bowls and top with optional garnishes like croutons, toasted pumpkin seeds, crispy sage leaves, or a gentle drizzle of cream or olive oil. Serve warm.

Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Servings: 6-8
Nutrition info: Approx. 180 calories per serving (without cream), rich in vitamins A, C, and fiber.

How to serve

Butternut Squash and Apple Soup shines as a standalone meal or can be paired with a crusty bread for an even more satisfying dish. For a delightful dining experience, consider serving it alongside a fresh arugula salad or a cheese board featuring sharp cheddar or goat cheese to contrast the smoothness of the soup. Garnish each bowl with crunchy toppings like croutons, toasted pumpkin seeds, or crispy sage leaves for added texture and flavor that compliments the creamy base.

FAQs

1. Can I make this soup vegan?
Yes! Simply replace the chicken broth with vegetable broth and omit the honey or replace it with maple syrup.

2. How can I store leftover soup?
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months—just be sure to leave a little space in the containers to allow the soup to expand as it freezes.

3. Can I use other types of squash?
Absolutely! You can substitute butternut squash with other varieties like acorn or pumpkin, but keep in mind that the flavor and texture may slightly differ.

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