Butternut Squash Apple Soup
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Butternut Squash & Apple Soup is a great belly warmer, and super easy to make! It’s even good for you!
BRING ON THE SOUP! I’m a person that thinks soup is a meal in and of itself, and I ALSO think that regardless of the weather, a good bowl of soup is always a good idea.
What I love about this recipe the most is that you really just cut up your ingredients, and throw them in a pot and let them simmer. A quick blend with the immersion blender, and you have a really great tasting soup, that is thick and creamy and really great for you!
I make this several times in Fall and Winter when fresh butternut squash is in season, but I have also made it with great success from frozen cubes of butternut squash that I buy at the grocery store. Either way, it’s a great way to get your squash fix!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
It’s mostly hands-off, and delivers a wonderfully flavored soup in very little time – ie, under 30 minutes!
Why Apple?
Adding apple to this soup gives it a very subtle sweetness. Combined with the nutmeg, it’s a great flavor combination that everyone enjoys!
What to serve with soup
I’m always partial to yummy bread recipes! Try Poppy Seed Bread, or Oatmeal Bread, or if you are in a hurry, my 30 Minute Dinner Rolls.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Butternut Squash. You can buy this fresh and peel and chop it. Or, you can buy it frozen, OR you can buy it in the produce department already peeled and chopped.
- Vegetable Stock. Make your own roasted vegetable stock, or use store-bought. Chicken stock is also totally acceptable if you don’t care about this being vegetarian.
- Onion. Dice this up finely so that it blends well at the end.
- Apple. You can peel this, or not. I tend to leave it on when using gala apples. The type of apple used is always up to you! Sweeter apples work best, but a tart Granny Smith is a good balance as well.
- Salt/Pepper. This is ALWAYS down to personal taste!
- Nutmeg. Optional, but a small pinch of this adds a really nice warm flavor profile, that I find to be delicious!
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
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Prep. Peel the squash, chop into cubes. (see tip box for an easy way!) Peel, core and chop the apple, dice the onion.
How to Peel Butternut Squash the Easy Way
Pop the squash, unpeeled, in the microwave and heat for a minute. The heat softens the skin, so it’s easier to peel!
Let’s make soup! Add the squash, apple, onion to a large dutch oven. Add the stock. Bring to a boil, then reduce to medium heat and simmer (stirring occasionally) for 15 to 20 minutes, or until the squash is tender.
Blend. Using an immersion blender, puree the soup (or add soup to a blender). Test for seasoning, and adjust if necessary. Devour.
Safety Tip
Be careful whenever you blend something hot – you want to leave the feed chute without the insert, so steam can escape !!
How to make this Soup Recipe without a blender:
If a blender isn’t in the budget, I totally get it. I almost ALWAYS use a stick (immersion blender) It’s easier anyway! Added bonus is that immersion blenders are relatively inexpensive.
If I can’t find mine (my kitchen is a disaster, y’all), I have been known to use a hand mixer (that I use to whip cream) instead. I have also used my food processor,
This soup CAN be made without any automated tool, though. Just cook until very very soft, and use a potato masher to squish it as best you can, then whisk it until super smooth.
You’ll get an arm workout – so maybe this is a good thing? You’re so welcome!
Kylee’s Notes
What to do with leftovers
Store in a covered container in the refrigerator for up to 5 days. Reheat until it is piping hot!
Substitutions/Additions
Add a pinch of curry powder for a deep, warm flavor.
Add a little sour cream at the end for extra creaminess. It looks super adorable too.
Can you freeze Butternut Squash Soup?
Absolutely! I like to put it in single-serve containers and freeze up to a few months. It’s great to have a few different soups to choose from in the freezer, so I typically make a double batch of this. One pot for tonight, and one for the freezer.
Tips for peeling Butternut Squash
Pop the squash, unpeeled, in the microwave and heat for a minute. The heat softens the skin, so it’s easier to peel!
Is this recipe Gluten-Free?
Actually, yes it is. Do check the labels on the stock and spices you use if this is a requirement for your diet.
More recipes to love
Here are some of my favorites:
- Broccoli Cheddar Soup – perfect for feeding the family, and your soul! Enjoy this delicious, rich and flavorful version of a classic.
- Lentil Soup – great as a starter to a main, or as a main itself, this nutritious soup sticks to your ribs and satisfies!
- Butternut Squash Soup (with apple) – my all-time favorite soup, AND low-fat!
- Creamy Chicken Tortilla Soup – hearty and warming with just the right amount of spice, blended with cheese, topped off with jalapenos, cilantro, and crispy tortilla strips.
- ALL SOUP RECIPES
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Butternut Squash and Apple Soup
Ingredients
- 3 cups butternut squash peeled and cut into cubes (see note for how to make this easy)
- 4 cups vegetable stock
- 1 cup onion diced
- 1 cup apple peeled, diced
- 1/2 teaspoon salt
- 1/2 teaspoon cracked pepper
- 1 pinch nutmeg
Instructions
- Add all ingredients to a large pot, or dutch oven.3 cups butternut squash, 4 cups vegetable stock, 1 cup onion, 1 cup apple, 1/2 teaspoon salt, 1/2 teaspoon cracked pepper, 1 pinch nutmeg
- Bring to a boil and simmer for 15 to 20 minutes, or until the squash is tender.
- Using an immersion blender, puree the soup.
- Taste for seasoning, and adjust if necessary.
- Devour.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!Update: This post was originally published in 2017, and has been updated with new content in January 2021 improve reader experience.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Delicious. I added a tsp of coriander also.
This soup is delicious and VERY tasty! The combination of the butternut squash and the apple gives it a wonderful sweet flavor. Thank you for sharing this recipe. My family LOVED it!
Thanks for sharing! Does it keep long in the fridge?
About 3-5 days, yes! I freeze mine.
This looks so good! Nutmeg is such a cozy flavor and great with apple!
I made this recipe tonight. I did change it a bit. I added 1 can of coconut milk and accidentally forgot the onion. We ate it with a grilled cheese sandwhich. I also didn’t have enough apples (only had 2 mini gala) soo added a few spoons of applesauce. Soo good!
Coconut milk would be awesome!! (does bump up the calories though). I might try that myself, thanks for stopping by, Sarah!