Spiced Butternut Squash Apple Soup (So Easy!)
This Butternut Squash Apple Soup is full of wholesome ingredients and great when you need to warm up on winter nights! It is the perfect balance of sweet and savory thanks to the natural sweetness of the butternut squash and apple.
Making this Butternut Squash Apple Soup
It is cooooold today! It rained all night and this morning and there is a dusting of snow on our mountains. The heater even came on this morning.
I’m not quite ready for winter. I’ve been enjoying fall so much, can’t it stay a little longer? I do love that soup season is on its way here.
There are few experiences better than warming up to a bowl of hot soup after a long, cold day. And the flavor combinations that a bowl of soup can bring are unlimited: sweet, savory, hot, cold, spicy, mild, and everything in between.
This recipe for Spiced Butternut Squash Apple Soup is a little of both sweet and savory. It’s low in fat, full of veggies, but still filling. It’s warm and filling, a little bit sweet and savory. And it goes great with bread!
Tools Needed to Prepare this Butternut Squash Apple Soup Recipe
Here are my recommendations for useful kitchen tools to use when preparing this recipe:
- Vegetable Peeler – to peel the apple and carrot.
- Sharp Knife and Cutting Board – to chop the vegetables and the apple.
- Baking Sheet – to cook the butternut squash until tender.
- Measuring Cups and Spoons – to measure the ingredients in this easy soup recipe.
- Large Stockpot or Dutch Oven – to cook this roasted butternut squash apple soup
- Wooden Spoon – to stir the ingredients while cooking.
- Blender, Food Processor, or Immersion Blender – to blend the easy butternut squash soup recipe
Ingredients in this Recipe for Butternut Squash Apple Soup
Here’s a quick overview of the ingredients you’ll need to prepare this easy recipe:
- Butternut Squash
- Apple
- Carrot
- Celery
- Yellow Onion
- Fresh Garlic
- Chicken Stock or Bone Broth
- Fresh Pressed Apple Juice
- Half and Half
- Cinnamon
- Sea Salt
- Black Pepper
- Allspice
- Nutmeg
- Fresh Thyme Leaves
TIP: For a vegetarian soup, use veggie broth instead of chicken broth or stock.
For the complete ingredient list and detailed instructions to make this Butternut Squash Apple Soup, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Butternut Squash Apple Soup
- First, cook the squash in the oven until fork tender. While the squash cooks, chop all of the veggies, the onion, garlic, and apple.
- Then, cook the onions, apple, carrot, celery, and garlic until tender. After that, add in the spices and cook until fragrant.
- Next, add the broth, thyme, and bay leaf. Bring to a boil over medium heat, then reduce to low heat and simmer.
- Carefully scoop the hot butternut squash out of the skin and add to blender with the rest of the stockpot contents. Puree soup until smooth.
- Then, transfer ingredients back into the pot. Add apple juice and half and half. Season to taste and simmer.
The above is simply a quick summary of this Butternut Apple Soup recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for Making Soup with Butternut Squash and Apples
Recipe Tips
- To save time, you may purchase pre-peeled and chopped squash, available in many supermarkets. Just toss the cubes with olive oil, sprinkle with salt, and roast as directed for the whole squash in the recipe below, though it will take less time.
- For a richer flavor use homemade broth or stock. Try making homemade broth or homemade vegetable stock (or use it if you have it on hand in your freezer).
Butternut Squash Apple Soup FAQs
Got questions about how to make this recipe for butternut squash soup with apples? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can I make this vegetarian?
Yes, simply substitute vegetable stock in place of the chicken broth when you prepare the butternut apple soup.
What are the best apples to use?
I like honeycrisp apples, but if you can’t find them in your grocery store, you can use fuji, jonagold, autumn glory, ambrosia, or gala apples to make this butternut squash apple soup.
I think sweeter apples work best in this recipe, so I don’t recommend granny smith apples.
What is the best way to store leftovers butternut apple soup?
Leftover butternut squash apple soup can be stored in the refrigerator or in the freezer. It all depends on how soon you want to enjoy your leftovers. Here’s how to store each way:
How long does leftover soup last in the fridge?
When stored in the refrigerator, leftovers should be eaten within about 3-5 days.
Leftovers of this recipe for butternut squash soup with apple should be stored in an airtight container when stored in the refrigerator.
Make sure to cool the soup to room temperature before adding it to the container, otherwise condensation will develop and water down the soup.
How to Freeze This Recipe for Butternut Squash Apple Soup
Yes, this easy recipe freezes incredibly well.
To freeze the soup:
- Let the soup cool completely.
- Seal inside a freezer bag(s) or freezer-safe container.
- Label and store up to three months.
- Let the soup thaw overnight in the fridge when ready to use. Reheat gently in a saucepan.
If you need more details on how to freeze this soup, head over to my tutorial on How to Freeze Soup for all my tips and suggestions! I always think it is such a good idea to make extra soup and freeze some for later.
What to Serve with this Butternut Squash Apple Soup
We like to serve this soup recipe with a slice of crusty bread and a salad. This recipe for Rustic White Bread is great for dipping in the soup For a salad, we think this Pear Spinach Salad goes nicely!
If you’re serving the soup as a side dish instead of an entree, the following recipes pair well as a main dish:
Try this Easy Butternut Squash Apple Soup Recipe!
Next time you’re looking for a great way to use up some of the fresh butternut squash you’re seeing all over the grocery store, give this apple butternut squash soup a try!
Did you think a bowl of this hot soup was the perfect way to warm up on a cold day? Leave a comment below and give it a review for others to see what you thought of this creamy soup.
On Instagram? Share your photo and tag @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this homemade butternut squash apple soup!
More Delicious Recipes for Soup
Looking for more soups to keep warm with? Here are some of my best fall soup recipes:
Celebrate fall with this recipe for Pumpkin Soup with Toasted Walnuts. You’ll love the added soup toppings of toasted walnuts and blue cheese!
Homemade Chicken Tortilla Soup is warm and spicy. Plus, you likely have all the ingredients on hand! A quick and easy dinner for cold nights! It has hearty black beans, sweet corn, tender chicken, and a little kick of heat topped off with homemade tortilla strips for that extra crunch.
Pumpkin Black Bean Turkey Chili is made with a whole can of pumpkin, which makes it ultra thick and almost stew-like. Serve it over cornbread for a truly fantastic meal.
Italian Sausage and Kale Soup is another hearty soup recipe my family absolutely loves. It’s packed with veggies and is a cinch to prep.
This Vietnamese Rice Noodle Soup with Beef comes together quickly and is a great soup to make in the winter.
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Have you ever made butternut squash soup with apples?
Butternut Squash Apple Soup
This Butternut Squash Apple Soup is full of wholesome ingredients and great when you need to warm up on winter nights! It is the perfect balance of sweet and savory thanks to the natural sweetness of the butternut squash and apple.
Ingredients
- 1 medium-sized Butternut Squash
- 1 tablespoon Olive Oil, plus extra for brushing the butternut squash with
- 1 Carrot
- 1 rib Celery
- 1 Yellow Onion
- 2 cloves Fresh Garlic, minced
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Allspice
- 1/8 teaspoon Ground Nutmeg
- 2 sprigs Fresh Thyme
- 3/4 teaspoon Salt
- 1 Bay Leaf
- 1 Honey Crisp Apple
- 4 cups Chicken Stock
- 6 ounces Fresh Pressed Apple Juice
- 1/2 cup Half and Half
Optional Garnishes
- Fresh Thyme sprigs or leaves
- Thin Apple Slices
- Half and Half
Instructions
Cooking the Squash for the Soup
- Preheat the oven to 400 degrees F.
- Cut the squash in half, then again lengthwise. Scrape out the seeds and discard.
- Drizzle the inside of the squash with olive oil, season with salt and pepper according to preference, and place with the flesh side up in a baking pan.
- Cover with foil and bake for 30 minutes. Then, remove the foil and continue to cook for 30-45 more minutes, or until fork tender.
- TIP: You may also choose to peel and chop the squash, add it to the broth and boil till tender.
Saute the Aromatics and Spices
- While the butternut squash cooks, finely chop the carrot, celery, and onion. Peel and chop the apple. Mince the garlic. Set aside.
- Add the olive oil to a large stock pot or dutch oven. Heat over medium heat until the oil is hot and pan is warmed through.
- Add the chopped onion and sauté until tender and golden, about 5 minutes. Add the apple, carrot and celery. Sauté for another 5 minutes.
- Add the garlic, salt, cinnamon, allspice, and nutmeg. Sauté until fragrant, about 1 minute.
Cooking the Butternut Squash Apple Soup
- Add the bay leaf. Pour in the broth and add the thyme leaves, making sure to scrape up any browned bits from the pan.
- Bring to a boil, cover the pot, and reduce the heat to low. Simmer until the squash is done roasting. Remove and discard the bay leaf.
Pureeing the Soup
- Wearing an oven mitt, hold the squash and scoop out the flesh. Place it in a blender.
- Add the contents of the stock pot to a blender or food processor — you may need to do this in multiple batches, depending on the size of your blender or food processor.
Process until very smooth and until no chunks of vegetables remain.
- TIP: Alternatively, transfer the cooked squash to the stock pot and use an immersion blender to blend all of the ingredients that are in the pot.
Finishing the Soup
- Transfer the butternut squash apple soup back into the pot. Pour in the apple juice and half and half.
- Salt and pepper to taste, if desired. Simmer for 10 minutes.
- Serve. Garnish with a few thyme leaves just before eating.
Notes
For a vegetarian soup, use veggie broth instead of chicken broth or stock.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 174Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 12mgSodium: 521mgCarbohydrates: 25gFiber: 4gSugar: 12gProtein: 6g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Jeff says
I am always looking for new ways to eat squash and butternut is one of my favorites. Thanks for the post.
Dana says
I just love butternut squash soup. I think it's just perfect but I only like it at this time of year. I will try this out soon!
Mixing Bowl Mama says
MMM…I love soup. Hands down one of my most favourite foods. Thanks for sharing.
sourcreamandjam says
Looks beautiful, and I've got a butternut squash just waiting for me in the pantry!
Heidi V says
That looks good and it's cold so it's a great time to start collect good soup recipes! Thanks…
Amy J in SC says
I can't believe I've never had butternut squash soup – I've had pumpkin soup but not butternut squash. This combo looks wonderful.And snow? I'm jealous.
We Are Not Martha says
Mmm I've been looking for a good soup to make. I love butternut squash soup, but the addition of apple sounds awesome.Sues