If you’re looking for a cozy dish that perfectly balances sweetness and warmth, this Apple and Butternut Squash Soup is an absolute must-try. The natural sweetness from the apples and the creamy texture of the butternut squash blend harmoniously with a touch of cinnamon and nutmeg to create a comforting bowl that feels like a warm hug on a chilly day. Whether served as a starter or a light meal, this soup is a beautiful celebration of autumn flavors in every spoonful.

Apple and Butternut Squash Soup Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Apple and Butternut Squash Soup plays a vital role in layering the flavors and ensuring a smooth, velvety texture. Simple yet true to fall’s bounty, these essentials come together to create something truly special.

Butternut squash: Provides creaminess and natural sweetness; peel and cube for even cooking.

Apples: Adds a bright, sweet note that complements the squash perfectly; peeled and chopped works best.
Onion: Builds the aromatic base; sauté until translucent for a mellow flavor.

Garlic: Infuses a slight pungency and depth without overpowering.
Vegetable broth: The flavorful liquid that brings all ingredients together with a light savory backdrop.

Apple cider: Enhances the apple essence, adding subtle acidity and sweetness.
Ground cinnamon: Warms the soup with gentle spice and cozy notes.
Ground nutmeg: Adds a hint of nuttiness and earthiness that pairs beautifully with cinnamon.

Salt and pepper: Balances and highlights the natural flavors throughout.
Olive oil: Used for sautéing, helping to soften vegetables and add richness.
Heavy cream (optional): For extra richness and silkiness, stirred in at the end.

How to Make Apple and Butternut Squash Soup

Step 1: Sauté the Aromatics

Begin by heating olive oil in a large pot over medium heat. Toss in the chopped onion and minced garlic, letting them soften and release their fragrance gently for about five minutes. This step sets the aromatic foundation and ensures your soup will have a depth of flavor right from the start.

Step 2: Add the Squash and Apples

Give the pot a little stir and add the cubed butternut squash along with the chopped apples. Cook for another five minutes, letting the ingredients mingle and soften slightly. This brief cooking unlocks their natural sweetness, which is essential for that perfect balance in your Apple and Butternut Squash Soup.

Step 3: Pour in the Liquids and Simmer

Next, pour in the vegetable broth and apple cider, stirring gently to combine. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 to 25 minutes, or until both the squash and apples are tender and easy to pierce with a fork. This slow simmer develops the soup’s rich flavor and soft texture.

Step 4: Blend Until Smooth

Once tender, use an immersion blender right in the pot to puree the soup until silky smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender, then return it to the pot. This step transforms the chunky mixture into a luscious, creamy soup you’ll want to savor.

Step 5: Season and Finish

Stir in the cinnamon, nutmeg, salt, and pepper to taste. For an indulgent touch, add the heavy cream if using, and heat the soup through just until warm. This finishing touch adds a velvety richness that elevates every spoonful of your Apple and Butternut Squash Soup.

How to Serve Apple and Butternut Squash Soup

Garnishes

A simple sprinkle of cinnamon or a drizzle of cream on top can turn your soup into a visually inviting masterpiece. For extra texture, consider toasted pumpkin seeds or a few fresh herbs like thyme or sage to add a pop of color and an herbal note that brightens the bowl.

Side Dishes

This soup pairs beautifully with rustic crusty bread or a warm soft pretzel for dipping. A light arugula salad with a tangy vinaigrette can also balance the creamy sweetness with a fresh, peppery crunch. Think of these sides as the perfect companions that round out a cozy meal.

Creative Ways to Present

Serve the soup in hollowed-out mini pumpkins or small bread bowls for a charming seasonal touch that’s sure to impress guests. If you want a playful twist, swirl in a flavored oil like sage or chili oil before serving to add both aroma and visual flair to your Apple and Butternut Squash Soup.

Make Ahead and Storage

Storing Leftovers

Leftover Apple and Butternut Squash Soup can be stored in an airtight container in the refrigerator for up to four days. The flavors actually deepen overnight, making it even more delicious the next day.

Freezing

This soup freezes wonderfully—just let it cool completely before transferring to freezer-safe containers or bags. It can be stored for up to three months, making it an excellent choice for meal prep or a quick comfort food fix anytime.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching. If the soup thickens too much, add a splash of vegetable broth or water to return it to the perfect consistency without diluting the flavor.

FAQs

Can I use a different type of apple for this soup?

Absolutely! Tart apples like Granny Smith add brightness, while sweeter varieties like Fuji or Honeycrisp bring more natural sugar. Feel free to experiment to find your favorite balance.

Is there a substitute for heavy cream?

If you prefer a lighter option, coconut milk or a splash of plain yogurt can work well to add creaminess. Just stir them in gently at the end of cooking to avoid curdling.

Can I make this soup vegan?

Yes, simply omit the heavy cream or replace it with a plant-based alternative. Everything else in the recipe is naturally vegan-friendly, making it perfect for all diets.

How thick is the soup supposed to be?

The consistency should be smooth and creamy but not too thick; it should coat the back of a spoon and feel rich yet light. Adjust with broth if needed while blending or reheating.

Can I prepare this soup in advance for a party?

Definitely! It actually tastes better after the flavors have had time to meld, so making it a day ahead is ideal. Just reheat gently before serving and add any garnishes fresh.

Final Thoughts

This Apple and Butternut Squash Soup is one of those recipes that feels like a warm invitation to slow down and savor the season. Its balance of cozy sweetness and gentle spices makes it a true crowd-pleaser that’s surprisingly simple to make. I hope you enjoy making it as much as I do sharing it—your kitchen is about to smell absolutely divine!

Apple and Butternut Squash Soup Recipe

★★★★★

4.7 from 14 reviews

Author: lina
Total Time: 45 minutes

Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A velvety, comforting Apple and Butternut Squash Soup blending the natural sweetness of apples with the creamy texture of roasted butternut squash, enhanced by warming spices and a hint of apple cider. Perfect for cozy fall and winter days, this soup is both nourishing and flavorful.

Instructions

Heat the oil: In a large pot, warm 2 tablespoons of olive oil over medium heat until shimmering, preparing the base for sautéing the aromatics.

Sauté aromatics: Add the chopped onion and minced garlic to the pot. Cook, stirring occasionally, until softened and translucent, about 5 minutes, which releases their natural sweetness and fragrance.
Add squash and apples: Stir in the peeled, seeded, and cubed butternut squash along with the peeled, cored, and chopped apples. Cook for another 5 minutes, allowing the flavors to meld and the squash to begin softening.
Add liquids and simmer: Pour in 4 cups of vegetable broth and 1 cup of apple cider. Increase heat to bring the mixture to a boil, then reduce to a simmer. Cook uncovered for 20-25 minutes until the squash and apples are tender when pierced with a fork.

Puree the soup: Use an immersion blender directly in the pot to blend until completely smooth, or carefully transfer the soup in batches to a blender and puree until velvety.
Season and finish: Stir in 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and salt and pepper to taste. If desired, add 1/2 cup heavy cream and gently warm through without boiling to achieve a creamy texture.
Serve: Ladle the soup into bowls, garnish with a sprinkle of cinnamon or a drizzle of cream, and serve warm for a satisfying meal or starter.

Notes

For a vegan version, omit the heavy cream or substitute with coconut cream or a plant-based cream alternative.
Choose tart apples like Granny Smith for a balanced sweetness that cuts through the richness of the squash.
This soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Adjust the thickness by altering the amount of vegetable broth or cream according to preference.
Garnish ideas include toasted pumpkin seeds, chopped fresh herbs like sage or thyme, or a swirl of crème fraîche.

Prep Time: 15 minutes

Cook Time: 30 minutes
Category: Soup
Method: Simmering and Pureeing

Cuisine: American

Nutrition

Serving Size: 1 cup (240 ml)
Calories: 180

Sugar: 12g
Sodium: 470mg
Fat: 9g

Saturated Fat: 2.5g
Unsaturated Fat: 6g
Trans Fat: 0g

Carbohydrates: 24g
Fiber: 4g
Protein: 2g

Cholesterol: 15mg

Keywords: apple soup, butternut squash soup, fall soup, creamy soup, vegetarian soup, autumn recipes, healthy soup, comforting soup