Butternut Squash Apple Soup

BUTTERNUT SQUASH APPLE SOUP

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This butternut squash apple soup is hands-down one of my favorite fall recipes! The combination of creamy butternut squash, warm spices, the sweetness from fresh apples, and a touch of applesauce creates a rich, comforting dish that hits the perfect balance of sweet and savory. Not only is this an incredibly flavorful butternut squash soup recipe, but it’s also vegan, healthy, and super easy to make. Enjoy it on a cool evening or anytime you’re craving a bowl of fall-inspired goodness!

Why You Will Love This Butternut Squash and Apple Soup

  • This butternut squash soup is healthy and easy to make!
  • This soup is naturally vegan if you use vegetable broth.
  • It’s made with simple ingredients and comes together in one pot.
  • Combining butternut squash, apples, and warm spices creates a well-balanced and delicious flavor.
  • We added chopped apples and applesauce for even more depth of flavor.
  • This soup is freezer-friendly!

What Is Butternut Squash Apple Soup?

This butternut squash apple soup is a cozy and comforting dish! It combines butternut squash and apples for a flavorful soup! The sweetness of the apples complements the rich, earthy flavors of butternut squash, creating a delicious balance. Plus, it’s easy to make by adding all the ingredients to one pot and then simmering them in a broth before blending them into a smooth soup.

Ingredients Needed

Ingredients for butternut squash apple soup
  • Butternut Squash: For convenience, buy two pounds of peeled and chopped butternut squash, or peel and chop one large butternut squash yourself.
  • Apples: Peel, core, and dice two medium apples for this recipe. Some great options are Pink Lady, Honeycrisp, or Granny Smith.
  • Olive Oil: Sauté the onion in olive oil.
  • Onion: Dice one medium white or sweet onion and sauté it.
  • Curry Powder: Mild curry powder adds incredible flavor!
  • Cinnamon: Ground cinnamon adds another layer of flavor.
  • Nutmeg: Ground nutmeg adds delicious flavor.
  • Salt and Pepper: Season with salt and pepper.
  • Applesauce: Add unsweetened applesauce for even more apple flavor.
  • Vegetable Broth: We like the depth of flavor chicken broth adds to this soup. However, you can use vegetable broth instead for a vegan option.

How To Make Butternut Squash Apple Soup

Step 1: Peel and chop the butternut squash. Or, if you are using pre-peeled and chopped butternut squash, rinse it under cold water to remove any residue.

Peeled and chopped butternut squash in bowl

Step 2: Add the olive oil to a large pot over medium heat on the stove. Then, add the diced onion and sauté.

Onions in a pan

Step 3: Add the chopped butternut squash, diced apples, mild curry powder, cinnamon, nutmeg, salt, and pepper.

Butternut squash and apple in pan

Cook these ingredients in the pot for about 10 minutes, stirring occasionally, until the squash and apples begin to soften.

Cooked butternut squash and apples

Step 4: Pour the unsweetened applesauce and vegetable or chicken broth into the pot. Then, mix the ingredients and bring the soup to a boil. Once boiling, reduce the heat to a simmer, place the lid on the pot, and let everything simmer for about 30 minutes, or until the butternut squash is completely tender.

Applesauce in butternut squash apple soup

Step 5: Use an immersion blender to blend the soup until smooth. Or, let the soup cool, transfer it to a regular blender in batches, and blend.

Blended butternut squash soup

Step 6: Ladle the warm soup into bowls, add optional toppings such as roasted pumpkin seeds, and enjoy!

Butternut squash and apple soup in bowl

Serving Suggestions

This butternut squash apple soup is delicious on its own, but you can also pair it with a side salad like our shaved brussels sprout salad or carrot apple salad. Or, serve it with roasted vegetables, croutons, crusty bread, or grilled cheese. It’s the perfect soup for cozy fall nights or gatherings. We like to serve this soup garnished with fresh herbs, roasted pumpkin seeds, or a drizzle of light coconut milk.

Expert Tips

  • How To Choose Butternut Squash: Pick a butternut squash that’s about 2 ¼ pounds. After peeling and chopping, there will be about 2 pounds, which is what you need for this recipe.
  • Pre-Chopped Squash: To save time and make this recipe even quicker and easier, buy pre-peeled and chopped squash. Just make sure to rinse it under cold water to remove any residue.
  • Check If Butternut Squash Is Done: After simmering the butternut squash in the broth with the other ingredients, ensure it’s fully tender before blending. Use a fork to pierce the squash. If it goes through easily, it’s ready to blend.
  • Use An Immersion Blender: It’s best to use an immersion blender to blend the soup directly in the pot. However, if you don’t have an immersion blender, you can use a regular blender to blend the soup in batches. Just allow it to cool slightly before blending.

Storage Instructions

Store leftover butternut squash apple soup in an airtight container in the refrigerator for 3-4 days. Reheat it in a saucepan on the stove when ready to serve.

Variations

  • Make It Creamy: To make this butternut squash apple soup creamy, add 1/2 cup of light coconut milk.
  • Adjust The Consistency: If you prefer a thinner soup, add another 1/4 cup to 1/2 cup of broth.
  • Make It Spicy: To make this soup spicy, add a pinch of cayenne pepper or crushed red pepper flakes to taste.
  • What Broth To Use: You can use chicken broth or vegetable broth for this recipe. We love the flavor chicken broth adds to this soup, but for a vegan and vegetarian option use vegetable broth. Also, make sure to use low-sodium broth for this recipe.

Frequently Asked Questions

Can I Freeze This Soup?

Yes! You can freeze this soup in a freezer-safe container for up to three months. Thaw it in the refrigerator overnight before reheating and serving.

What Type Of Apples Should I Use?

It’s best to use apples such as Pink Lady, Granny Smith, or Honeycrisp for the perfect balance of sweet and tart flavors.

Is Butternut Squash Apple Soup Vegan?

Yes, this butternut squash apple soup is vegan if you use vegetable broth.

Can I Make This Soup Creamier?

If you want a creamier texture, stir 1/4 to 1/2 cup of light coconut milk into the soup. This will add extra richness without overpowering the other flavors.

Can I Make Butternut Squash Apple Soup Ahead Of Time?

Yes, you can make this soup ahead of time. It keeps well in the refrigerator for up to four days when stored in an airtight container. When ready to serve it again, simply reheat it in a saucepan on the stove until warm.

More Soup Recipes To Try Next!

If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.

BUTTERNUT SQUASH APPLE SOUP

Recipe by Shawna
0.0 from 0 votes
Course: SoupsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

209

kcal

This butternut squash apple soup is the perfect balance of sweet and savory flavors. It’s easy to make, healthy, cozy, and comforting.

Ingredients

  • 2 pounds peeled and cubed butternut squash, about 1 large butternut squash

  • 2 medium apples, peeled, cored, and diced (we used Honeycrisp)

  • 2 teaspoons olive oil

  • 1 CUP diced white or sweet onion, about 1 medium onion

  • 2 teaspoons mild curry powder

  • 1/2 teaspoon ground cinnamon

  • 1/8 teaspoon ground nutmeg

  • 1 teaspoon kosher salt

  • 1/4 teaspoon pepper

  • 1 CUP unsweetened applesauce

  • 2 CUPS low-sodium vegetable broth or low-sodium chicken broth

Directions

  • Peel and chop the butternut squash. Or, if you are using pre-peeled and chopped butternut squash, rinse it under cold water to remove any residue.
  • Add the olive oil to a large pot over medium heat on the stove. Then, add the diced onion and sauté, it will take about 5 minutes.
  • Add the chopped butternut squash, diced apples, mild curry powder, cinnamon, nutmeg, salt, and pepper. Cook these ingredients in the pot for about 10 minutes, stirring occasionally, until the squash and apples begin to soften.
  • Pour the unsweetened applesauce and chicken broth or vegetable broth into the pot. Then, mix the ingredients and bring the soup to a boil. Once boiling, reduce the heat to a simmer, place the lid on the pot, and let everything simmer for about 30 minutes, or until the butternut squash is completely tender.
  • Use an immersion blender to blend the soup until smooth. Or, let the soup cool, transfer it to a regular blender in batches, and blend.
  • Ladle the warm soup into bowls, add optional toppings such as roasted pumpkin seeds, and enjoy!

Recipe Video

YouTube video

Notes

  • You can store leftover butternut squash apple soup in an airtight container in the refrigerator for 3-4 days. Then, reheat it in a saucepan on the stove when ready to serve.
  • WW Points™: 1 point per serving
  • To see your WW Points™ in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.
  • Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently. It could vary based on cooking methods and ingredients used.

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Nutrition Facts

4 servings per container


  • Amount Per ServingCalories209
  • % Daily Value *
  • Total Fat 2.8g 4%
    • Saturated Fat 0.4g 0%
  • Cholesterol 0mg 0%
  • Sodium 357mg 15%
  • Total Carbohydrate 49.1g 17%
    • Dietary Fiber 8.8g 32%
    • Sugars 21g
  • Protein 3.3g 6%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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