Butternut Squash Apple Soup

SoupGluten-FreeVegetarianButternut Squash

Simple and easy butternut squash soup! A tart green apple adds just the right balance for the squash.

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.

How to make butternut squash soup

Butternut Squash Apple Soup Recipe

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  • 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.

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 124 Comments / Reviews

  • susan

    A hit with everyone. Used no salt vegetable broth, added about two cups diced potatoes and a total of two cups of diced carrots. It was outstanding. The potatoes add creaminess which some users have achieved with cream.. No need with potatoes. It freezes very well.

    xxxxxyyyyy

  • Blaire

    This soup turned out absolutely amazing and had great flavor! I did add a little brown sugar which I think made it a bit sweeter and loved it :) Thank you for the recipe!

    xxxxxyyyyy

  • Melissa

    My soup turns a dark brown and does not look like the picture. I am thinking it may be a mallard reaction??? Any suggestions to prevent discoloration? I use real chicken broth.

  • Mark

    I have canned squash. Just use the same amount cup-wise as uncooked?

  • Butternut

    In a hurry? I find that chopping everything takes up more time and energy than the actual prep and cook time which follows. Scrub the squash, then cut the squash: top half – cut into quarters, bottom half – cut into halves. Boil/steam in small amount of water until tender or cook in microwave in a bowl with a small amount of water – around 20 minutes. When soft, use a large fork to mash and scrape the meat off the skin. Much faster than peeling. Also, no blender needed.
    Meanwhile, while sauteing the thinly sliced veggies, shred or thinly slice the apples with whatever tool you have. I have the old-fashioned shredder that works quickly. I use a Magic Bullet-style chopper to puree the cooked veggies when they are soft, (Much less effort and cleaning up.) then return them to the pan with liquid and the apples. Bring to a boil, turn the heat down and let them sit while you mash the squash. Now throw everything in one pot – mine will go into a crock pot to finish cooking and blend the flavors – add your seasoning as desired. MORE short cuts: canned/frozen butternut; skip the carrot/celery chopping – use powdered; applesauce; apple cider to steam veggies in; got others?

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