Butternut Squash Apple Soup

Print

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.

Updated from the recipe archive, first posted 2003.

Butternut Squash Apple Soup Recipe

Print
  • 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, 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

*If cooking gluten-free, use gluten-free broth.

Method

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

4 Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste. Garnish with chopped fresh parsley or chives.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Butternut Squash Apple Soup on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

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

Never miss a recipe!

Subscribe to Simply Recipes free via email:

Showing 4 of 95 Comments

  • Jill

    Just got done making this. I added 2 small potatoes and I only used salt, pepper & paprika. I cannot bring myself to add cinnamon and nutmeg. The flavor is so perfect as is. Definitely going to be making this a lot.

  • Ann

    If you don’t want to peel butternut squash which I don’t you buy buy at any grocery already peeled and cut into chunks. But I found it peeled and cut up at Costco. I think the large container was $3.99. A nice size container too. I use 3 apples in this recipe. Love the flavor of the apples in this soup

  • Rebecca

    Is it possible to use a crockpot to cook this dish? How would you adapt the recipe?

  • Amanda

    LOVE this recipe. I added 1/3 leek and reduced onion (2 slices of white) and 1/2 granny smith due to what was in the pantry. I didn’t sauté, just through it all in the pot, simmered 30 minutes after boil, pureed in blender as my immersion stick is acting up. DELICIOUS and so fresh tasting. I make a lot of soups and this is my new favourite! Thanks for the great recipe !

  • Katie

    Just made it- absolutely delicious! Used 4 cups of broth instead of 3+water, used a red apple, cinnamon, pepper, salt, and chili powder and had thumbs up all around! Definitely will be making again :)

View Responses / View More Comments / Leave a Comment