apple squash soup recipe

Written BySheba G Updated On
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The Best apple squash soup recipe

I’m so excited to share with you one of my family’s favorite recipes – Apple Squash Soup. This hearty and comforting soup is a staple in our household, especially during the fall season when apples and squash are at their peak. I love how this recipe combines the natural sweetness of apples with the earthy flavor of squash, creating a truly unique and delicious taste experience.

Our kids just devour it, and I’m sure yours will too! One of the reasons I adore this recipe is that it’s incredibly easy to make. Simply sauté some onions and garlic, add in your chopped apples and squash, then simmer until they’re tender.

Blend it all together with some chicken or vegetable broth, and you’ve got a creamy, comforting soup that’s perfect for a chilly evening or a special occasion. Plus, this recipe is packed with nutrients – apples are high in fiber and antioxidants, while squash is rich in vitamins A and C. My husband always says it’s like a warm hug in a bowl – I couldn’t agree more!

We’ve even made it for our annual family gatherings, where everyone raves about it. It’s truly become a family tradition. And the best part?

You can easily customize this recipe to suit your taste by adding your favorite spices or herbs. Try adding some nutmeg or cinnamon for an extra boost of flavor. Trust me, this Apple Squash Soup is going to become a staple in your household just like it has in ours!

Apple Squash Soup

Apple Squash Soup

4.7 from 908 votes

A comforting and flavorful soup combining the sweetness of apples with the heartiness of squash. Perfect for a cozy meal on a chilly day.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr
Servings: 4Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

Ingredients

2 tbsp butter
1 medium onion
2 cloves garlic
1 medium butternut squash
2 medium apples
2 cups vegetable broth
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 tbsp olive oil
1 cup heavy cream

👨‍🍳Directions

1Peel and dice the onion using a knife and cutting board.
2Mince the garlic cloves.
Set aside.
3Peel and dice the butternut squash.
4Peel, core, and dice the apples into 1-inch cubes.
Set aside.
5Heat the olive oil in a large pot over medium heat.
6Add the diced onion and sauté until translucent, about 5 minutes.
7Add the minced garlic and cook for an additional 1 minute until fragrant.
8Add the diced butternut squash and apples to the pot.
9Stir to combine with the onion and garlic.
10Cook for 5 minutes, stirring occasionally, until the squash and apples begin to soften and the mixture becomes fragrant.
11Pour in the vegetable broth and add the salt, black pepper, nutmeg, and cinnamon.
12Stir well to combine.
13Bring the mixture to a boil over high heat.
14Reduce the heat to medium-low, cover the pot, and let it simmer for 20-25 minutes, or until the squash is tender and easily pierced with a fork.
15Once the squash is tender, remove the pot from the heat.
16Use an immersion blender to blend the soup until smooth.
17If you do not have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.
18Return the soup to the pot.
19Stir in the heavy cream and adjust the seasoning with additional salt and pepper if needed.
20Heat the soup over medium heat until it reaches your desired temperature.
21Do not let it boil.
22Serve the soup hot and garnish with a drizzle of cream or a sprinkle of chopped herbs if desired.

🔧Equipment

Large pot
Peeler
Knife
Cutting board
Wooden spoon
Immersion blender or blender

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 15g💛Saturated Fat: 9g❤️Cholesterol: 45mg🧂Sodium: 800mg🌾Total Carbs: 30g🥦Dietary Fiber: 5g🍬Sugars: 10g🥩Protein: 3g

📝Notes

Tips: For a creamier soup, you can add more heavy cream or substitute it with coconut milk for a dairy-free option. To make the soup vegan, use vegetable broth and omit the butter and heavy cream, replacing them with additional vegetable broth or coconut milk.

This Apple Squash Soup is always a good idea for any occasion – whether it’s a cozy family dinner or a special gathering with friends. It reheats beautifully and serves well as either a main course or side dish.

For storage, I recommend letting it cool completely before transferring it to an airtight container in the fridge or freezer. When reheating, be sure to stir occasionally to prevent scorching – you can also add some extra broth if you find it too thickened during storage.

❓ Frequently Asked Questions About Apple Squash Soup

Q: What type of apples should I use?

A: Any variety of apple works well for this recipe, but sweeter apples like Gala or Fuji will give your soup a more pronounced sweetness.

Q: Can I use canned squash instead of fresh?

A: While fresh squash is ideal, canned squash will still yield delicious results – just be sure to drain the excess liquid before adding it to the pot.

Q: How long does this soup keep in the fridge?

A: This soup will keep in the fridge for up to 3 days – simply reheat it on the stovetop or in the microwave when you’re ready to serve.

Q: Can I make this soup ahead of time?

A: Yes! You can prepare the soup through step 3 (simmering the apples and squash), then refrigerate or freeze until you’re ready to finish it.

Q: Is this soup suitable for vegetarians?

A: Yes – simply omit the chicken broth if you’re a vegetarian, or substitute it with vegetable broth for an added layer of flavor.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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