Butternut Squash Apple Soup

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Photography Credit: Elise Bauer

It’s the season for butternut squash! The workhorse of the winter squashes, butternut squash is perfect for cooking up into a hearty soup, so welcome when the cold weather arrives.

Butternut squash can be a challenge to cut raw (see our easy how-to here), it’s so much meatier than mostly hollow pumpkins. But these days you can easily find pre-cut squash at the market.

My favorite trick for a memorable butternut squash soup is to include a chopped tart green apple with the squash. The tartness of the apple enlivens the squash and balances its natural sweetness.

This recipe is simple and easy, starting with a base of chopped onions, celery, and carrots, you add the squash, the chopped apple, stock, and seasonings, and cook until done.

A little blender magic a the end and you have a beautifully puréed, thick, smooth and satisfying fall soup.

Butternut Squash Apple Soup Recipe

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  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Yield: Serves 4-6

If you finely chop (1/2-inch) the butternut squash, apple, carrot, celery, and onion, they'll cook more quickly.

Add a smoky flavor to the soup by sprinkling in some smoked paprika. Make the soup a little more creamy by swirling in some sour cream (after you remove the soup from heat).

Butternut squashes come in various sizes. Your ratio of chopped butternut squash to chopped apple should be 3 to 1.

Ingredients

  • 1 medium yellow onion, chopped (about 1 cup)
  • 1 celery rib, chopped (about 3/4 cup)
  • 1 carrot, chopped (about 3/4 cup)
  • 2 Tbsp butter
  • 1 butternut squash, peeled and chopped (6 to 8 cups), seeds discarded (see How to Peel and Cut a Butternut Squash)
  • 1 tart green apple, peeled, cored, chopped (squash and apple ratio should be 3:1)
  • 3 cups chicken stock or broth (use vegetable broth if cooking vegetarian)
  • 1 cup water
  • Pinches of nutmeg, cinnamon, cayenne, salt and pepper

Method

1 Sauté onion, carrot, celery in butter: Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.

2 Add squash, apple, broth, water, then simmer: Add the butternut squash, apple, broth and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.

3 Purée the soup: Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender.

4 Season with nutmeg, cinnamon, cayenne, salt, pepper: Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste.

Garnish with chopped fresh parsley or chives.

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Links:

Butternut Squash Soup with Bacon - from Hunter Angler Gardener Cook

Buttermilk Summer Squash Soup - from 101 Cookbooks

Carrot and Squash Curry Soup - from the Pioneer Woman

Butternut Squash Apple Soup

Showing 4 of 99 Comments

  • Nancy

    Love this recipe! I made a couple of additions by adding raw turmeric, ginger and used 2 1/2 cups chicken stock and 1 cup apple cider. Also, I roasted the squash with olive oil, salt and pepper. So savory!

  • Mud

    This is a wonderful recipe. This soup has now become a Thanksgiving Tradition for not one but two sides of the family. I have done a couple things that take longer but some might enjoy. After cutting the squash into large cubes I sprinkle with nutmeg, touch a hint of cinnamon, salt and fresh ground black pepper, spray with Olive oil spray and then grill on my Weber kettle grill with apple wood smoke chips until tender. The apple wood and grill taste add a real Fall feeling to the soup. Then a dolup of sour cream and s sprinkle of nutmeg in each bowl when serving.

  • Min

    Elise how many cups is 1 butternut squash, for those of us starting with precubed butternut squash?

  • Beth

    Delish!! Slight deviation: Roasted one container of Costco butternut squash (peeled and precut) with two Granny Smith apples and one onion. Sauteed carrots, one onion, and celery in olive oil. Seasoned with white pepper instead of black pepper. Used 4 cups of chicken stock – cooked for 10 minutes in electric pressure cooker. This recipe is a keeper!!

  • Laura Kumin

    Loved this soup. I made a few changes – added about 1 1/2 teaspoons of minced fresh ginger to the veggies halfway through their cooking, then added the squash and apple chunks and cooked for 5 minutes more, stirring frequently, before adding broth. That gave the soup an even deeper flavor. Plus, since the boxes of vegetable broth are 32 ounces (4 cups), I used all broth, instead of 3 cups broth + 1 cup water. Perfect comfort food.

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