Why You’ll Love This Recipe

Apple Butternut Squash Soup is a velvety, nourishing blend of sweet and savory flavors that’s perfect for fall or anytime you’re craving something cozy. The natural sweetness of apples pairs beautifully with the rich, earthy taste of butternut squash, while warm spices bring everything together in a comforting bowl. It’s easy to make, healthy, and ideal for lunch, dinner, or entertaining.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

butternut squash (peeled, seeded, and cubed)apples (peeled, cored, and chopped)yellow oniongarlic clovesvegetable brotholive oilground cinnamonnutmegground ginger (optional)saltblack pepperheavy cream or coconut milk (optional, for creaminess)fresh thyme or parsley (optional, for garnish)

directions

In a large pot, heat olive oil over medium heat.

Add chopped onions and cook for 5–7 minutes until soft and translucent.

Add garlic and cook for 1 minute until fragrant.

Stir in cubed butternut squash and apples.

Season with cinnamon, nutmeg, ginger (if using), salt, and pepper.

Pour in vegetable broth until the squash and apples are just covered.

Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes until squash and apples are very tender.

Remove from heat and use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer to a blender in batches.

Stir in cream or coconut milk if using, and adjust seasoning to taste.

Return to low heat to warm through if needed.

Garnish with fresh herbs and serve hot.

Servings and timing

This recipe serves 4–6 people.Preparation time: 10 minutesCooking time: 25 minutesTotal time: 35 minutes

Variations

Add carrots or sweet potatoes for extra depth.

Use tart apples like Granny Smith for more contrast.

Swap vegetable broth with chicken broth for a richer flavor.

Add a pinch of cayenne or curry powder for subtle heat.

Top with toasted pumpkin seeds or a swirl of yogurt for texture and flavor.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop over medium-low heat or in the microwave until warmed through.Soup can be frozen for up to 2 months—thaw in the fridge and reheat gently before serving.

FAQs

What type of apples work best?

Sweet-tart varieties like Honeycrisp or Gala work well. Granny Smith adds a nice tang.

Can I make this soup vegan?

Yes, just use vegetable broth and coconut milk or skip the cream entirely.

Is this soup thick?

Yes, it’s naturally thick and creamy, especially when blended well.

Can I roast the squash first?

Roasting adds a caramelized flavor—just adjust cooking time accordingly.

Do I have to peel the apples?

Peeling is recommended for a smooth texture, but not required.

Can I use frozen squash?

Yes, frozen cubed butternut squash works great and saves prep time.

What goes well with this soup?

Crusty bread, grilled cheese, or a fresh green salad make perfect pairings.

Is it gluten-free?

Yes, it’s naturally gluten-free—just double-check broth and cream labels.

How do I make it spicier?

Add a dash of cayenne, red pepper flakes, or a spoonful of chili paste.

Can I make it in a slow cooker?

Yes, cook on low for 6–8 hours, then blend and add cream before serving.

Conclusion

Apple Butternut Squash Soup is the perfect blend of sweet, savory, and spice—delivering warmth and comfort with every spoonful. Whether you’re hosting a cozy dinner or meal prepping for the week, this soup is easy to prepare, full of wholesome ingredients, and endlessly adaptable. A seasonal staple that you’ll return to again and again.