Ready for a healthy, quick, and easy soup that’s also full of flavor? This budget-friendly butternut squash and apple soup uses just a few simple ingredients to create a warming, creamy dish the whole family will enjoy.
A good soup is welcome any time of year, and this classic autumn combination of butternut squash and apple is worth making throughout the seasons. I often buy a large squash so I can use the leftovers in an easy barley risotto.
📃 Why it Works
- Healthy: no cream or milk is required (you can add them if you like).
- Simple: only a few ingredients plus basic spices are needed.
- Creamy and naturally gluten-free when pureed.
- Quick and straightforward to prepare.
- Flexible: seasonings and add-ins allow you to customize the flavor.
How to peel butternut squash
Squash skin can be tough. To make peeling easier, prick the squash all over with a fork and microwave it for a few minutes to soften the skin. Then slice off both ends and use a sturdy vegetable peeler to remove the skin.
How to cut butternut squash
- After peeling, lay the squash on a cutting board and cut it in half at the narrowest point.
- Cut the lower bulb in half lengthwise and scoop out the seeds.
- Cut the upper neck in half lengthwise, slice, and then dice into cubes.
🛒 Ingredients and Notes
🔪 Instructions
Keep scrolling to the recipe card below for exact amounts, printable directions, and nutritional details.
- Sauté the onion in butter or oil, then add the cubed butternut squash and diced apple and cook for about 5 minutes more.
- Add stock and apple cider, season with thyme, nutmeg, salt, and pepper. Simmer, covered, until the squash is tender (about 20 minutes).
- Puree the soup until smooth with an immersion blender or in a blender/food processor; adjust seasoning and serve.
Top Tip
Serve the soup as a main course with buttered toast or croutons, a dollop of sour cream, and a simple green salad for a complete meal.
Variations
Butternut squash has a mild base flavor that pairs well with many additions:
- Add sliced carrot for extra sweetness and nutrition.
- Use a different apple variety or omit the apple if preferred.
- Include a cup of sweet potato for a richer texture.
- For a Thai-inspired version, use coconut oil, garlic, ginger, cayenne, and curry powder.
- Season with oregano or herbes de Provence for a different herb profile.
- Add cooked bacon with the onions for a savory twist.
- Roast the squash first for a deeper, caramelized flavor and shorten stovetop cooking time.
- Top with pepitas or chopped pecans for crunch.
- Stir in heavy cream, sour cream, or mascarpone for extra richness.
- Substitute apple cider with white wine or orange juice for a different acidity and brightness.
- Garnish with cilantro, croutons, pumpkin seed oil, or crushed red pepper flakes.
❓ Frequently Asked Questions
Use a potato masher or a ricer to break down the cooked squash until it reaches a creamy consistency.
Yes. Pumpkin or other winter squashes like kabocha, sugar pumpkin, carnival, or buttercup work well.
Absolutely. Replace butter with oil or vegan butter and use vegetable stock to keep it fully vegan.
Yes. Freeze for up to 3 months. Refrigerate for up to 5 days. You can also freeze cooked squash for later use.
More soup recipes to try
- Chicken and Corn Chowder
- 15 Stew and Soup Recipes from Around the Globe
- Croatian Roux Soup
- Oven Roasted Cauliflower Soup
Liked this recipe? Leave a rating and/or a review in the comments. Your feedback is appreciated.
Easy Butternut Squash and Apple Soup Recipe
EQUIPMENT
- Cutting board
- Knife
- Peeler
- Dutch oven or saucepan
- Immersion blender, blender, food processor, or potato masher
Ingredients
- 2 tablespoons butter or oil
- 4 cups butternut squash, peeled, seeded and cubed
- 1 small onion, chopped
- 1 small Granny Smith apple, peeled and diced
- 2 cups low-sodium vegetable or chicken broth
- 1/2 cup apple cider
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt and 1/2 teaspoon pepper
Instructions
- In a large Dutch oven or saucepan, melt the butter or heat oil over medium-high. Add the chopped onion and cook until softened, about 5 minutes.
- Add the cubed squash and diced apple and sauté for 5 minutes. Pour in the stock and apple cider. Stir in nutmeg, thyme, salt, and pepper. Bring to a simmer, cover, and cook until the squash is tender, about 20 minutes.
- Puree the soup with an immersion blender until smooth, or transfer cooked squash and apples to a blender or food processor and puree, then return to the pot and combine. Adjust seasoning and serve immediately.
Notes
- If the soup is too thick, thin it with additional water or broth.
- For best results, follow the tips in the article above.
- Nutritional information is an estimate and can vary based on ingredients and brands.
Nutrition
Carbohydrates: 30 g (10%) |
Protein: 2 g (4%) |
Fat: 6 g (9%) |
Sodium: 365 mg (15%) |
Potassium: 611 mg (17%) |
Fiber: 5 g (20%) |
Sugar: 12 g (13%) |
Vitamin A: 15157 IU (303%) |
Vitamin C: 34 mg (41%)
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