This creamy, comforting butternut squash apple soup is all made in one pot and perfect for a cold night! It’s easy to make, freezer friendly, and a great vegan main dish or side dish.
You may already have a recipe for butternut squash soup, but do you have one that also uses apple? It may seem odd to add something sweet to a savory soup, but I assure you this butternut squash apple soup is a must try!
Ingredients For Butternut Squash Apple Soup
- yellow onion
- butternut squash
- ground cinnamon, nutmeg, and cayenne pepper
- low sodium vegetable broth
How To Make Butternut Squash Apple Soup
This is a one pot soup that is made on the stovetop. Start by peeling and cubing the butternut squash. You’ll need about 6-7 cups of cubed squash. Once the squash is broken down, peel and cut the apples into a large dice and dice the onion and carrots as well.
The onion and carrots will go in the pot first. Sauté them for 4-5 minutes and then add in the butternut squash, apples, salt, pepper, and spices. Stir everything together and let it cook for a couple minutes, then pour in the vegetable broth.
Bring the soup to a boil and then lower the heat, cover with a lid, and let it simmer for 30-40 minutes or until the squash is fork tender. Similar to the tenderness of potatoes when you’re making mashed potatoes.
Once the vegetables are tender, turn off the heat and use and immersion blender to purée the soup. If you don’t have one add the soup in batches to a traditional or high speed blender. Be sure you don’t add it to this type of blender all at once of the heat from the soup can blow the lid off. Once the soup is puréed taste it for seasoning and adjust if needed.
If you’d like to top the soup with homemade croutons like I did, follow the simple method that I used when making this fall roasted vegetable panzanella salad.
Why Add Apple To Butternut Squash Soup?
Adding fruit to a savory soup may seem strange, but it works quite well for this soup. Butternut squash has a mellow flavor and apples have a wonderful sweet and tart flavor. Together they balance each other out and turn an average butternut squash soup into something really special.
When choosing an apple for this salad I like to go with ones that are both sweet and tart. Honeycrisp and Granny Smith are my top two choices. The soup won’t taste like an apple soup, but rather have notes of apple flavor that you’ll subtly taste at the end of each bite.
Frequently Asked Questions
This soup will last for 4-5 days in the refrigerator. Simply reheat it in the microwave or in a small saucepan on the stove.
Yes. Let the soup cool completely and then put it in a freezer safe container or resealable freezer bag with the air pressed out. The soup will keep in the freezer for up to 3 months.
A dollop of plain Greek yogurt, sour cream or a drizzle of cream or coconut milk will give the soup extra creaminess. I also love to top it with spiced pepitas like I did in the recipe for this roasted butternut squash pumpkin soup.
Crispy chopped bacon would also be delicious and fresh chopped herbs such as parsley or thyme are always a good addition.
More Favorite Soup Recipes
- Chicken and Wild Rice Soup
- Slow Cooker Creamy Green Chile Chicken Enchilada Soup
- Thai Sweet Potato Carrot Soup
- Slow Cooker Broccoli Cauliflower Cheese Soup
- Southwest Chicken and Rice Soup
Butternut Squash Apple Soup
- 1 tablespoon olive oil
- 1 cup diced carrots
- 1 cup diced yellow onion
- 1 butternut squash, peeled and cubed (about 6-7 cups)
- 2 apples, peeled and chopped
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon cayenne
- 32 ounces low sodium vegetable broth
- In a large pot over medium-high heat add 1 tablespoon of olive oil. When the oil is hot add in the onion and carrots. Sauté them for 4-5 minutes and then add in the butternut squash, apples, cinnamon, nutmeg, cayenne, salt and pepper. Sauté another 2-3 minutes and then pour in the vegetable broth.
- Stir everything together and bring the soup to a boil. Once boiling, cover with a lid and lower the heat so that the soup is simmering. Simmer for 30-40 minutes or until the squash is very tender.
- Turn off the heat then use an immersion blender to purée the soup until it's smooth and creamy. Taste for seasoning and adjust as needed. Top the soup with croutons or one of the topping ideas suggested above.
Amount Per Serving: Calories: 254Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 181mgCarbohydrates: 57gFiber: 14gSugar: 21gProtein: 4g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.
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