Butternut Squash Apple Soup

SoupGluten-FreeVegetarianButternut Squash

Easy butternut squash soup! A tart green apple adds just the right balance for the squash. Watch how to make butternut squash soup - included with this easy butternut squash soup recipe.

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.

There’s nothing difficult in how to make butternut squash soup. 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.

Watch 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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Products We Love

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 Soup with Apple in serving bowl

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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

129 Comments / Reviews

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Did you make it? Rate it!

  • Shelley

    If I’m serving 8 people, do I just double all the ingredients?

  • Cathie

    Wonderful! I added a potato (always add one to veggie soup) and two tsp brown sugar. Used Fuji but next time would stick with tart green apple as suggested. Left some of the chunks unblended for texture. For oil coated pan with EVO and also added a TBL of Smart Balance. Had with a piece of spelt (and other stuff) bread toasted with a small swirl of sour cream. Husband loved it too!

    xxxxxyyyyy

  • Tish V

    I love Butternut Squash soup! Made this recipe today. It is absolutely delicious!!!

    xxxxxyyyyy

  • Don P

    I added a tablespoon of puréed chipotle peppers for a subtle smokey heat, was wonderful

    xxxxxyyyyy

  • 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

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