Creamy Butternut Squash & Apple Soup – A Fall Favorite!

Warm, velvety, and subtly sweet, this **Butternut Squash & Apple Soup** is the ultimate comfort food for crisp autumn days. Inspired by seasonal harvests, this soup blends the earthy richness of butternut squash with the bright tang of apples, enhanced by warm spices like cinnamon and nutmeg. Whether you’re hosting a cozy dinner or meal-prepping for the week, this recipe is nourishing, easy to make, and guaranteed to impress!

Originating from rustic farmhouse kitchens, this soup balances sweetness and savoriness perfectly. A touch of cream (or coconut milk for a vegan twist) adds luxurious silkiness, while fresh herbs like thyme or sage elevate the flavor. Serve it with crusty bread for a simple yet elegant meal.

Why This Recipe Works

Simple, seasonal ingredients: Butternut squash and apples are fall staples, making this soup affordable and accessible. No exotic spices or hard-to-find items needed!

Meal-prep friendly: This soup tastes even better the next day and freezes beautifully. Make a double batch for effortless weekday lunches.

Customizable: Adjust the sweetness (add maple syrup), spice level (kick it up with cayenne), or texture (blend it chunky or ultra-smooth).

What’s In Butternut Squash & Apple Soup?

• Butternut squash: The star! Naturally sweet and packed with vitamin A.
• Apples: Use tart varieties like Granny Smith for balance.
• Onion & garlic: The savory backbone of the soup.
• Vegetable broth: Low-sodium for better flavor control.
• Cinnamon & nutmeg: Warm spices that complement the squash and apples.
• Heavy cream (or coconut milk): For richness (optional).

How To Make Butternut Squash & Apple Soup

This soup comes together in under an hour, with most time spent hands-off while the veggies roast. Here’s the step-by-step:

Step 1: Roast the Vegetables

1. Preheat oven to 400°F (200°C). Toss cubed squash, apples, onion, and garlic with olive oil, salt, and spices on a baking sheet.
2. Roast for 25–30 minutes until tender and caramelized at the edges.

Step 2: Blend the Soup

1. Transfer roasted veggies to a blender or pot. Add broth and blend until smooth.
2. Return to the pot, stir in cream (if using), and simmer for 5–10 minutes.

Step 3: Garnish and Serve

1. Ladle into bowls and top with a drizzle of cream, toasted pumpkin seeds, or fresh thyme.

Sides for Butternut Squash & Apple Soup

• Warm crusty bread: Baguette or sourdough for dipping.
• Kale & apple salad: A crisp, refreshing contrast.
• Grilled cheese sandwich: A classic pairing for a heartier meal.

Recipe FAQ’s

Can I make this soup vegan?

Absolutely! Substitute cream with coconut milk and use maple syrup instead of honey.

How do I store leftovers?

Refrigerate in an airtight container for up to 4 days or freeze for 3 months. Reheat gently on the stove.

Can I use frozen butternut squash?

Yes, but roasting fresh squash yields deeper flavor. Skip roasting if using frozen—simmer directly in broth.

Other Recipes To Try

• Spiced Pumpkin & Lentil Soup: Protein-packed with Moroccan flavors.
• Roasted Carrot & Ginger Soup: Zesty and immune-boosting.
• Parsnip & Pear Soup: An unexpected sweet-savory combo.
• Chestnut & Mushroom Soup: Rich, nutty, and perfect for holidays.
• Spicy Pumpkin Soup with Grilled Cheese Croutons: Silky pumpkin soup with a spicy kick.

Creamy Butternut Squash & Apple Soup

Silky, sweet, and spiced, this soup is autumn in a bowl! Roasted butternut squash and apples blend into velvety perfection, finished with a hint of cinnamon and cream. Gluten-free and easily vegan-adaptable.

No ratings yet

Print Pin Save Saved! Rate

Course: Appetizer

Cuisine: American

Keyword: Soup

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Calories: 180kcal

Equipment

Baking Dish

Blender

Ingredients

• 1 large butternut squash 3 lbs, peeled and cubed
• 2 apples Granny Smith, cored and chopped
• 1 yellow onion quartered
• 3 garlic cloves peeled
• 2 tbsp olive oil
• 1 tsp cinnamon
• ½ tsp nutmeg
• 4 cups low-sodium vegetable broth
• ½ cup heavy cream or coconut milk optional
• Salt and pepper to taste

Instructions

• Roast: Toss squash, apples, onion, and garlic with oil, cinnamon, nutmeg, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes.
• Blend: Transfer veggies to a blender, add broth, and purée until smooth.
• Simmer: Pour into a pot, stir in cream, and heat gently for 5–10 minutes.
• Serve: Garnish with pepitas, thyme, or a swirl of cream.

Notes

• Texture: Add extra broth for a thinner soup.
• Spice it up: Add a pinch of cayenne or curry powder.
• Make ahead: Roast veggies in advance; blend and reheat when ready.
• Freezing: Omit cream before freezing; add when reheating.
• Toppings: Try crumbled bacon, croutons, or a dollop of yogurt.

Nutrition

Calories: 180kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Potassium: 600mg | Fiber: 5g | Sugar: 10g

Enjoy this cozy, flavorful soup! Share your creations with #FallSoupVibes.