Butternut Squash and Apple Soup: Sweet & Savory Fall Favorite That’ll Warm Your Soul
Looking for the ultimate fall comfort food? This butternut squash and apple soup perfectly balances sweet and savory flavors in one cozy, velvety bowl that tastes like autumn in a spoon!
This soup captures everything magical about fall cooking. The natural sweetness of butternut squash meets tart apples and warm spices, creating a harmonious blend that’s both comforting and sophisticated. It’s creamy without being heavy, naturally gluten-free, and can easily be made vegan.
Recipe Details
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 mins | 40 mins | 55 mins | 6 | Easy |
What You’ll Need
For the Soup Base:
| Ingredient | Amount | Notes |
|---|---|---|
| Butternut squash | 1 large (about 3 lbs) | Peeled, seeded, and cubed |
| Apples | 2 medium | Granny Smith or Honeycrisp work best |
| Olive oil | 2 tablespoons | For sautéing |
| Butter | 2 tablespoons | Or use more olive oil for vegan |
| Yellow onion | 1 large | Chopped |
| Garlic cloves | 3 | Minced |
| Vegetable broth | 5 cups | Low-sodium preferred |
| Apple cider | 1 cup | Adds depth and sweetness |
For the Seasoning:
| Ingredient | Amount | Notes |
|---|---|---|
| Ground cinnamon | 1 teaspoon | Essential for fall flavor |
| Ground nutmeg | ¼ teaspoon | Freshly grated is best |
| Ground ginger | ½ teaspoon | Adds gentle warmth |
| Dried thyme | ½ teaspoon | Brings savory balance |
| Salt | 1½ teaspoons | To taste |
| Black pepper | ½ teaspoon | Freshly ground |
For Finishing:
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy cream | ½ cup | Or coconut cream for dairy-free |
| Maple syrup | 1-2 tablespoons | Optional, for extra sweetness |
| Fresh sage leaves | 6-8 | For garnish |
| Toasted walnuts | ¼ cup | Chopped, optional |
Substitution Ideas: Use sweet potatoes if you can’t find butternut squash. Pears work wonderfully instead of apples. Replace apple cider with extra broth plus a tablespoon of honey if needed.
Step-by-Step Directions
1. Prepare your ingredients: Peel and cube the butternut squash into 1-inch pieces. Core and chop the apples, leaving the peel on for extra nutrients and color.
Time-Saver: Buy pre-cut butternut squash from the produce section. It costs a bit more but saves 10 minutes of prep work!
2. Sauté the base: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add chopped onion and cook for 5-6 minutes until soft and translucent, stirring occasionally.
3. Add aromatics and spices: Stir in minced garlic, cinnamon, nutmeg, ginger, and thyme. Cook for 1-2 minutes until wonderfully fragrant. This blooms the spices and releases their full flavor.
Spice Tip: Toasting spices in fat before adding liquid intensifies their flavor dramatically. Don’t rush this step!
4. Build the soup: Add butternut squash, chopped apples, vegetable broth, and apple cider to the pot. Season with salt and pepper. Stir everything together and bring to a boil.
5. Simmer until tender: Reduce heat to medium-low and simmer for 25-30 minutes until the squash and apples are completely tender when pierced with a fork. The squash should practically fall apart.
6. Blend to perfection: Remove from heat and let cool slightly for safety. Use an immersion blender to puree until completely smooth and creamy. For an extra-silky texture, blend for a full 2 minutes.
Blender Safety: If using a countertop blender, never fill more than halfway and hold a kitchen towel over the lid. Hot liquids expand and can cause dangerous splatters!
7. Add the cream: Stir in heavy cream and warm gently over low heat for 3-4 minutes. Taste and adjust seasoning. Add maple syrup if you prefer a sweeter soup.
8. Crispy sage garnish: In a small skillet, melt 1 tablespoon butter over medium heat. Add sage leaves and fry for 30-60 seconds until crispy but still green. Remove immediately to prevent burning.
How to Serve
This soup is stunning when served in rustic bowls with a drizzle of cream swirled on top. Add crispy sage leaves, toasted walnuts, and a light sprinkle of cinnamon for an Instagram-worthy presentation.
Pair it with a grilled cheese sandwich made with sharp cheddar or gruyere for the ultimate comfort meal. Crusty baguette slices or homemade dinner rolls are perfect for soaking up every last drop.
For entertaining: Serve in small cups as an elegant appetizer. Top each serving with a tiny dollop of crème fraîche and a single crispy sage leaf for a restaurant-quality touch.
Expert Tips for Success
Storage: Store in an airtight container in the refrigerator for up to 5 days. This soup actually tastes better the next day as the flavors meld. Freeze in portion-sized containers for up to 4 months.
Apple selection matters: Tart apples like Granny Smith prevent the soup from becoming too sweet, while Honeycrisp adds a perfect sweet-tart balance. Avoid Red Delicious, which lack flavor when cooked.
Texture control: For a thinner soup, add more broth after blending. For thicker soup, simmer uncovered for an extra 10 minutes to reduce liquid, or add less broth initially.
Boost the flavor: A splash of white wine added with the broth brings extra complexity. A pinch of cayenne pepper adds subtle heat that enhances the sweetness without making it spicy.
Make it special: Swirl in a tablespoon of brown butter at the end for nutty richness. Top with crumbled goat cheese or blue cheese for a tangy contrast to the sweetness.
Variations to try: Add a diced sweet potato for extra body. Stir in a can of white beans for protein. Use chicken broth instead of vegetable for a richer flavor base.
Common Questions
Can I roast the squash instead of simmering it?
Yes! Roasting adds caramelized flavor. Toss squash cubes with oil and roast at 400°F for 30 minutes, then add to the pot with apples and simmer for just 15 minutes. This creates deeper, more complex flavors.
What’s the best way to peel butternut squash?
Use a sturdy vegetable peeler and cut the squash in half first for easier handling. Alternatively, microwave the whole squash for 2-3 minutes to soften the skin slightly, making peeling much easier.
Can I make this soup vegan?
Absolutely! Replace butter with olive oil or vegan butter, and use coconut cream instead of heavy cream. Full-fat coconut milk works beautifully and adds a subtle tropical note that complements the spices.
How do I prevent the soup from being too sweet?
Balance is key. Use tart apples, don’t add maple syrup, and include enough salt to counteract sweetness. A squeeze of lemon juice at the end brightens flavors and cuts through sweetness perfectly.
Can I use a different type of squash?
Yes! Acorn squash, kabocha squash, or even pumpkin work well. Each brings a slightly different flavor profile, but the cooking method remains the same. Avoid spaghetti squash, which has a stringy texture.
Final Thoughts
This butternut squash and apple soup is fall cooking at its finest—simple ingredients transformed into something truly special. The sweet-savory balance, creamy texture, and warming spices make it perfect for cozy dinners or impressive enough for holiday entertaining. Make a big batch this weekend and enjoy the taste of autumn all week long!
