Creamy Apple Butternut Squash Soup
This Apple Butternut Squash 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, and just a splash of half and half adds so much creaminess!
Adding an Apple to Butternut Squash Soup Makes It 10x Better!
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 roasted butternut squash and apple soup is 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 or a green side salad!
Here’s why I think you should make it too:
✔ Basic Ingredients: You need just a handful of fresh veggies, a few dried herbs and spices, chicken broth, and half and half to make this easy soup recipe.
✔ Warming Flavor: Using apple in butternut squash soup enhances its natural sweetness, while a pinch of cinnamon, nutmeg, and allspice adds depth and warmth.
✔ Freezes Well: You can make a big batch of this soup to reheat throughout the week, and it’s great for stocking the freezer for grab-and-go meals later.
Enjoy!
-Katie
Ingredient Notes
Keep scrolling to find the full list of ingredients in the recipe card below. I just want to quickly highlight the key items you’ll need.
- Butternut Squash — You can either roast the butternut squash halves until tender, or peel and dice the squash and boil it right in the soup. I prefer the flavor of roasted butternut squash soup, but adding it right to the pot is saves me some time on busy nights.
- Apple — I suggest using a Honeycrisp apple since it’s so sweet and juicy, but any variety of apple may be used. Be sure to peel the apple before chopping since the peel is hard to blend.
- Fresh Pressed Apple Juice — My secret ingredient! Unsweetened apple juice amps up the sweetness and deepens the flavor.
- Aromatics — Carrot, celery, onion, and garlic build the flavor of the soup.
- Chicken Stock —I make my chicken stock in the Instant Pot, but you can sub in your favorite store brand. Vegetable stock may be used if you need to keep this recipe vegetarian.
- Half and Half — Optional but recommend for making the soup super creamy.
- Spices — To play up the sweet and savory flavor, I used a blend of ground cinnamon, nutmeg, allspice, and thyme.
⭐️ Time Saving Tip: 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.
How to Make Apple Butternut Squash Soup
- Roast the squash. Cook the squash in the oven until fork tender. While the squash cooks, chop all of the veggies, the onion, garlic, and apple.
- Sauté the aromatics. Cook the onions, apple, carrot, celery, and garlic until tender. After that, add in the spices and cook until fragrant.
- Simmer until tender. Add the broth, thyme, and bay leaf. Bring to a boil over medium heat, then reduce to low heat and simmer.
- Blend until smooth. 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.
- Add the apple juice and half and half. 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 recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
What to Serve with This Soup
We like to serve this soup 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:
More Dinners Using Butternut Squash
I have tons of butternut squash recipes on my site, but here are my favorite to make for dinner.
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Butternut Squash Apple Soup Recipe
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
- Preheat the oven to 400ºF.
- Prep the squash. 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.
- Roast the squash. 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. (You may also choose to peel and chop the squash, add it to the broth and boil till tender.)
- Prep the other ingredients. While the butternut squash cooks, finely chop the carrot, celery, and onion. Peel and chop the apple. Mince the garlic. Set aside.
- Saute the aromatics. 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.
- Simmer. 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.
- Puree until smooth. 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. (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.)
- Add the juice and half and half. Transfer the 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
Storage: When stored in the refrigerator, leftovers should be eaten within about 3-5 days. To freeze, let the soup cool before sealing inside a freezer bag 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.
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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.
bj88 says
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https://www.avlita.com
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