Quick and Easy Butternut Squash and Apple Soup

I would be grateful if you shared this post ❤

Ready for a healthy, easy, quick-cooking soup that is also delicious? This budget-friendly butternut squash and apple soup uses just a few simple ingredients for a hearty dish the whole family will love. 

A good soup is enjoyed at any time of the year and this typical autumn dish of butternut squash and apple deserves to be on your menu rotation year-round.

Why this Butternut Squash Apple Soup works:

• It's incredibly healthy - there is no cream, milk [although you can add it if you wish], or other calorie suppliers.
• You only need a few ingredients plus a couple of spices to season it.
• It is creamy but gluten-free.
• It's effortless and quick to make.
• You can play with ingredients and seasonings to make your favorite flavor (see Variations below).

Ingredients for Butternut Squash and Apple Soup

How to make squash soup?

*Keep scrolling to get the full (printable) recipe, ingredient amounts, and more tips.

1. Sauté the onions; add squash and apple. Sauté for 5 more minutes.

2. Pour in the stock and apple cider. Season it with thyme, nutmeg, salt, and pepper. Cook until squash is soft.

3. Puree the soup and serve.

Variations/Make it your own: 

Butternut squash is mild in flavor, and you'll love how different ingredients will influence its taste.

• Add sliced carrot to the mix. BAM! Just made it even healthier!
• You can use a different type of apple, or leave it out altogether.
• Add a cup of sweet potato.
• Try using coconut oil, garlic, cayenne pepper, ginger, and curry for Thai-inspired flavor.
• Season it with oregano or herbes de Provence.
• Fry a few strips of sliced bacon together with onions.
• For deeper butternut squash flavor, roast it in the oven and then shorten the cooking time.
• Sprinkle with pepitas or chopped pecans.
• Stir in some heavy cream, sour cream, or mascarpone cheese.
• Use white wine instead of apple cider or even orange juice.
• Garnish with cilantro, croutons, or pumpkin seed oil.
• Spice it up with crushed red pepper flakes (as I did for individual servings)
• Come up with your favorite combination!

People also asked:

1. I DON'T HAVE A BLENDER. HOW DO I MAKE IT CREAMY?

I'm sure you have a potato masher or a ricer. Use it to mash the squash as you would potatoes.

2. CAN I USE PUMPKIN INSTEAD?

Definitely! You can also use kabocha squash, sugar pumpkin, carnival, and buttercup squash.

 3. CAN I MAKE IT VEGAN?

Of course! Use oil or vegan butter instead.

4. HOW BEST TO PEEL BUTTERNUT SQUASH?

Squash is notorious for tough skin. Here's a trick to peel it easier: Microwave the squash for just a few minutes to soften the skin (prick the skin all over with a fork first), slice off both ends, then use a vegetable peeler to remove it.

5. HOW TO CUT THE SQUASH?

• After peeling the fruit (see above), lay it flat on a cutting board and cut in half at the narrowest point. 
• Cut the lower part in half lengthwise and remove the seeds with a spoon.
• Cut the upper part in half lengthwise as well, then cut all in slices and finally crosswise into cubes.

6. CAN I FREEZE THE SOUP?

Yes, it freezes for up to 3 months, and it keeps well in the refrigerator for up 5 days. You can also freeze leftover fresh squash and reuse it later.

Use leftover butternut squash in these recipes:

• BUTTERNUT SQUASH BARLEY RISOTTO
• ROASTED SQUASH WITH PECANS AND BLUE CHEESE
• APPLE AND BUTTERNUT SQUASH AUTUMN LASAGNA

MAKING THIS RECIPE OR OTHERS?

Don’t forget to post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #ALLTHATSJAS.

Easy Butternut Squash and Apple Soup Recipe

This creamy and delicious butternut squash and apple soup comes together quickly with just a few ingredients. It's an easy, healthy, and satisfying meal option the whole family loves.

0 from 0 votes

Print Pin Rate

Course: Soup

Cuisine: American

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 4

Calories: 170kcal

Author: Jas

Equipment

• ▢
  Cutting board
• ▢
  Knife
• ▢
  Peeler
• ▢
  Dutch oven or a saucepan
• ▢
  Immersion blender, food processor, blender, or a 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
• ▢ ½ cups apple cider
• ▢ ¼ teaspoon ground nutmeg
• ▢ ¼ teaspoon dried or ground thyme
• ▢ ½ teaspoon each salt and pepper

US Customary - Metric

Instructions

• In a large Dutch oven or saucepan, melt the 2 tablespoons of butter over medium-high heat. Add chopped onion and cook until softened, about 5 minutes.
• Add 4 cups cubed squash and diced apple and sauté for 5 more minutes. Pour in 2 cups stock and ½ cup apple cider. Season it with ¼ tsp nutmeg, ¼ thyme, ½ tsp salt, and ½ tsp pepper. Bring to simmer, cover and cook until squash is tender, about 20 minutes.
• Using an immersion blender, puree until smooth or desired consistency. Alternatively, remove squash chunks with a slotted spoon and puree in a blender or food processor, then return the squash to the pot and stir until combined.
• Serve immediately or refrigerate for up to three days.

Notes

• If the soup is too thick, you can dilute it by adding water or broth.
• For the best results, read additional tips in the post above.
• Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.

Nutrition

Calories: 170kcal | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 365mg | Potassium: 611mg | Fiber: 5g | Sugar: 12g | Vitamin A: 15157IU | Vitamin C: 34mg | Calcium: 76mg | Iron: 1mg

Tried this Recipe? Tag me Today!Mention @all_thats_jas and tag it #allthatsjas