Butternut Squash Apple Soup

SoupGluten-FreeVegetarianButternut Squash

This is the BEST butternut squash soup! The secret ingredient? Tart green apple. It adds just the right balance for the squash. Ready in an hour and freezes well.

Photography Credit: Elise Bauer

Butternut Squash Soup

It’s the season for butternut squash, which means butternut squash soup! 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.

Standout Tip: Butternut Squash Soup with Apple

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 at the end and you have a beautifully puréed, thick, smooth and satisfying butternut squash soup for perfect for Fall.

Craving more squash soup recipes?

Watch How to Make Butternut Squash Soup!

Butternut Squash Apple Soup Recipe

  • Prep time: 15 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.


  • 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


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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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

How to Make Butternut Squash Soup with Apple in serving bowl

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

158 Comments / Reviews

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Did you make it? Rate it!

  1. Sundra

    Love it!!! Easy to make, great flavor and my teen loved it too. I can’t wait to make it again


  2. Ruth

    I followed to a “T”. I doubled it. Added the spices to my taste. This is amazing! Make it exactly as written and you will not be disappointed!


  3. Ann

    It was delicious I roasted the squash with olive oil, salt and pepper. I cut the squash in rounds, didn’t remove skin, rubbed with oil salt and pepper. Put in oven on convention roast, 475 degrees for half hour, turned after 15 minutes. Pulled off squash skins, was completely cooked. I added it to broth, vegetables and used submersible blender DONE!! No trying to use vegetables peeler!!!

  4. Donna B

    Fantastic! The addition of green apple is such a nice touch. The commenters below is right about the cayenne. I was a bit heavy-handed but the soup was still delicious. I’ll be checking out more recipes on your site. Thanks!


    Show Replies (1)
  5. Kylee

    LOVE this soup! I made it for my parents once before and actually made it tonight as well! I made it for my parents out of things I grew in my garden and they love it!! Gotta be careful with the cayenne of course, but it turned out great! Thanks for sharing! :-)


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Butternut Squash Soup with Apple made from easy easy butternut squash soup recipeButternut Squash Apple Soup