Ready for a healthy, easy, quick-cooking soup that is also delicious? This budget-friendly butternut squash and apple soup use 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.
For example, I serve this butternut squash soup with buttered toast or buttered croutons to my grandchildren and not with sour cream as adults do in restaurants. But if you prefer, you can always use sour cream on top.
📃 Why it 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 and Notes
*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
- 15 Stew and Soup Recipes from Around the Globe
- Croatian Roux Soup
- Oven Roasted Cauliflower Soup
- Japanese Onion Soup
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Easy Butternut Squash and Apple Soup Recipe
- Dutch oven or a saucepan
- Immersion blender, food processor, blender, or a potato masher
- 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
- 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 teaspoon nutmeg, ¼ thyme, ½ teaspoon salt, and ½ teaspoon 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.
- 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.