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.Enjoy this delicious butternut squash and apple #soup. It's easy and quick to make, gluten-free, and #healthy! #butternutsquash #glutenfree #homemade
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?
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Easy Butternut Squash and Apple Soup Recipe
- Cutting board
- 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
- 1/2 cups apple cider
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon dried or ground thyme
- 1/2 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 1/2 cup apple cider. Season it with 1/4 tsp nutmeg, 1/4 thyme, 1/2 tsp salt, and 1/2 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.
- 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.