butternut apple soup recipe

Written BySheba G Updated On
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The Best butternut apple soup recipe

I’ve been making butternut apple soup for years, and it’s a staple in our household. It’s a recipe I learned from my mother-in-law, who got it from her grandmother. The combination of sweet butternut squash and tart apples is a perfect balance of flavors that my family just loves.

We make it at least once a week, and it’s always a hit with my kids. They love helping me in the kitchen, mashing the squash and chopping the apples. It’s also a great way to get them to eat their veggies.

I’ve tried many different recipes over the years, but this one remains my favorite. It’s so easy to make and is perfect for a weeknight dinner or a special occasion. The best part is that it’s incredibly healthy, packed with vitamins and minerals from the squash and apples.

We always serve it with a side of crusty bread or crackers for dipping in the broth. My family can’t get enough of this soup! As we head into the cooler months, I know this recipe will be on repeat in our house.

It’s just that good! I’ve also started serving it as a side dish at family gatherings and potlucks – everyone raves about it! I’ve even converted some of our friends into squash lovers thanks to this recipe.

It’s truly a game-changer for any home cook looking to add some variety to their meal planning routine.

Butternut Apple Soup

Butternut Apple Soup

4.7 from 1172 votes

A velvety, lightly sweet soup that combines roasted butternut squash with tart apples and warm spices. Perfect for autumn, it is easy to make and can be served as a starter or a light meal.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 6Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

Main Ingredients

1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
2 medium apples (such as Granny Smith), peeled, cored, and chopped
1 medium yellow onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
4 cups vegetable broth
1/2 cup heavy cream (optional, for richness)
Salt and black pepper to taste

For Garnish

2 tablespoons pumpkin seeds (pepitas), toasted
1 tablespoon fresh thyme leaves

👨‍🍳Directions

1Preheat your oven to 400°F.
2Spread the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper.
3Roast for 25-30 minutes until the squash is tender and lightly caramelized, turning once halfway through.
4While the squash roasts, heat a large soup pot over medium heat and add a drizzle of olive oil.
5Saute the chopped onion for 5 minutes until translucent, then add the minced garlic and cook for 1 minute until fragrant.
6Add the chopped apples, ground ginger, nutmeg, and cinnamon to the pot.
7Cook for 2 minutes, stirring frequently, until the apples begin to soften and the spices become aromatic.
8Pour in the vegetable broth and bring the mixture to a boil over high heat.
9Reduce the heat to low, cover, and simmer for 10 minutes until the apples are very tender.
10Add the roasted butternut squash to the pot and stir to combine.
11Use an immersion blender directly in the pot to puree the soup until smooth and velvety, or transfer in batches to a countertop blender and blend carefully.
12Stir in the heavy cream if using, and season with salt and black pepper to taste.
13Simmer over low heat for 2-3 minutes to warm through, then ladle into bowls and garnish with toasted pumpkin seeds and fresh thyme leaves.

🔧Equipment

Large soup pot or Dutch oven
Baking sheet
Immersion blender or countertop blender
Chef’s knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 20mg🧂Sodium: 520mg🌾Total Carbs: 42g🥦Dietary Fiber: 7g🍬Sugars: 14g🥩Protein: 4g

📝Notes

For a vegan version, omit the heavy cream and use a splash of coconut milk instead. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Watch Video Of How Butternut Apple Soup Works

This recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special gathering with friends and family. It’s easy to make ahead of time and reheat when needed, making it perfect for busy households like mine.

Plus, its health benefits are undeniable – packed with vitamins A and C from the squash and apples. We love serving this soup with crusty bread or crackers for dipping in the broth, adding an extra layer of flavor and fun to mealtime.

❓ Frequently Asked Questions About Butternut Apple Soup

Q: What type of squash should I use for this recipe?

You can use either butternut or acorn squash for this recipe, but butternut is preferred due to its sweeter flavor and creamier texture.

Q: Can I make this soup in advance?

Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days or freeze it for up to 2 months.

Q: Do I need to peel the squash before using it?

No, you don’t need to peel the squash before using it. Simply cut off the ends and chop it into smaller pieces.

Q: Can I substitute other types of sweet potatoes or carrots?

No, while sweet potatoes and carrots can be used as substitutes, they will change the flavor profile of the soup significantly.

Q: How do I store leftover soup?

You can store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

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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