Butternut Squash and Apple Soup Recipe – Easy Fall Comfort Food

Steam rises from my mug, swirling with the scent of roasted butternut squash, tart apple, and a hint of cinnamon—honestly, it’s the kind of soup that makes you want to wrap yourself in a blanket and just breathe it in. The first time I tried butternut squash and apple soup, I was skeptical. I mean, squash and apples? Together? But, you know, curiosity got the better of me (and my pantry was full of fall produce begging to be used). That first spoonful was a revelation—sweet, creamy, gently spiced, and warm in every sense of the word.

I’ve made this butternut squash and apple soup recipe more times than I can count. It started as a way to use up leftovers after hosting a pumpkin carving party, but now it’s a staple in my fall rotation. There’s something special about the way the squash’s earthiness balances with the apple’s brightness, and how a little nutmeg and ginger can transform the whole bowl. My kids actually ask for seconds—which is not a thing that happens often with vegetables around here!

If you’re craving cozy comfort food that’s healthy, easy, and just a bit unexpected, you’re in the right place. This soup is perfect for busy weeknights, lazy weekends, or anytime you want that autumn feeling in your kitchen. Loaded with vitamins, fiber, and just enough sweetness, butternut squash and apple soup checks all the boxes—delicious, nourishing, and totally Instagram-worthy. As someone who’s tested, tweaked, and tasted this recipe over a dozen times (sometimes for breakfast, don’t judge), I promise you’re about to find your new favorite fall soup.

Why You’ll Love This Recipe

• Quick & Easy: Ready in about 45 minutes—perfect for last-minute dinner inspiration or a healthy lunch fix.
• Simple Ingredients: No fancy stuff! Just butternut squash, apples, onion, broth, and a handful of pantry spices.
• Perfect for Fall: This soup screams autumn—think cozy evenings, colorful leaves, and all the warm spices.
• Crowd-Pleaser: Even picky eaters (and those who claim to hate veggies) seem to love this. It’s a hit with kids, grown-ups, and dinner guests.
• Unbelievably Delicious: The combo of sweet squash and tart apple packs a flavor punch, while the spices make every bite memorable.

I’ve made dozens of butternut squash soups, and I keep coming back to this version. Why? Blending the squash and apples together gives a silkier texture that’s honestly restaurant-level. The balance of sweet and savory is spot-on, and the addition of ginger adds a little zing that keeps things interesting. I’ve spent many chilly nights perfecting this recipe, tweaking the spice blend, and experimenting with different apple varieties—Granny Smith’s tartness is my personal favorite, but Honeycrisp is a close second.

This butternut squash and apple soup isn’t just food—it’s comfort in a bowl. It’s the kind of recipe you make when you need a pick-me-up, when you want to impress someone without stressing out, or when you’re just craving something that feels like a hug. Trust me, you’ll want seconds (and maybe thirds).

Ingredients Needed

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easy to find at your local market, and you can swap a few things if needed.

• For the Soup Base:
  • Butternut squash, peeled and cubed (about 2 lbs/900 g) – fresh or pre-cut works
  • Apples, peeled, cored, and chopped (2 medium, about 12 oz/340 g) – Granny Smith for tartness or Honeycrisp for sweetness
  • Yellow onion, diced (1 medium, about 5 oz/140 g)
  • Garlic cloves, minced (2 large)
  • Vegetable broth or chicken broth (4 cups/950 ml) – low-sodium is best
  • Olive oil (2 tbsp/30 ml) – for sautéing
• For Seasoning:
  • Ground cinnamon (1/2 tsp/2 g)
  • Ground nutmeg (1/4 tsp/1 g)
  • Ground ginger (1/4 tsp/1 g) – fresh grated ginger works too
  • Salt (1 tsp/6 g) – adjust to taste
  • Black pepper (1/2 tsp/2 g) – freshly cracked for best flavor
• For Creaminess (Optional):
  • Heavy cream, half-and-half, or coconut milk (1/2 cup/120 ml) – adds richness; skip for vegan
• For Topping (Optional but encouraged):
  • Chopped fresh herbs (parsley, chives, or thyme)
  • Roasted pumpkin seeds or croutons (for crunch)
  • Drizzle of extra virgin olive oil or a swirl of cream

If you want to keep things dairy-free, coconut milk is a great sub for cream (it adds a subtle sweetness, too). For a lower-carb version, use fewer apples and add a carrot instead. I usually buy pre-cut squash when I’m in a rush—no shame in saving time! If you’re making this in summer, swap in pears for apples or toss in a handful of spinach for some color. I’ve tried different broth brands and always get the best flavor with homemade or organic low-sodium varieties.

Equipment Needed

• Large soup pot or Dutch oven: Essential for even cooking and simmering. A heavy-bottomed pot keeps things from scorching.
• Sharp chef’s knife: For chopping squash and apples (trust me, a dull knife makes this way harder).
• Vegetable peeler: Makes peeling squash and apples a breeze. If you don’t have one, a small paring knife works in a pinch.
• Cutting board: Large enough for all your chopping.
• Wooden spoon or spatula: For stirring and sautéing.
• Blender or immersion blender: To puree the soup until silky smooth. I’ve used both—a countertop blender gives extra creaminess, but an immersion blender means fewer dishes.
• Ladle: For serving.

If you don’t have a blender, you can mash the soup with a potato masher for a rustic texture (not as smooth, but still tasty). I once used my old food processor and it worked fine, just needed to blend in batches. For budget-friendly options, stick with basic brands—no need to splurge on fancy tools unless you want to. If you use an immersion blender, wash it right away or the soup gets stuck in the blade (learned that the hard way!).

Preparation Method

1. Prep the ingredients (10 minutes): Peel and cube the butternut squash (about 2 lbs/900 g), peel and chop the apples (2 medium/340 g), dice the onion (1 medium/140 g), and mince the garlic (2 cloves). Set everything out so you’re ready to cook. I like to group the squash and apples together on the cutting board—they go into the pot at the same time.
2. Sauté the aromatics (5 minutes): Heat 2 tbsp (30 ml) olive oil in a large soup pot over medium heat. Add the diced onion and a pinch of salt. Cook, stirring often, until the onion is soft and translucent—about 3-4 minutes. Add the minced garlic and cook for another 1 minute, until fragrant (don’t let it brown!). The kitchen should smell amazing already.
3. Add squash and apples (2 minutes): Toss in the cubed butternut squash and chopped apples. Stir well to coat everything in the oil and aromatics. Let them cook for another minute, just to get a little caramelization started.
4. Season & simmer (20-25 minutes): Sprinkle in 1/2 tsp (2 g) cinnamon, 1/4 tsp (1 g) nutmeg, 1/4 tsp (1 g) ginger, 1 tsp (6 g) salt, and 1/2 tsp (2 g) pepper. Pour in 4 cups (950 ml) vegetable or chicken broth. Stir well. Bring the mixture to a gentle boil, then reduce the heat and cover. Simmer for 20-25 minutes, until the squash and apples are fork-tender. If you poke a chunk and it smashes easily, you’re good to go.
5. Blend the soup (5 minutes): Remove the pot from heat. If using a countertop blender, let the soup cool for a few minutes, then carefully blend in batches until smooth. If using an immersion blender, blend directly in the pot until silky. The soup should be thick and creamy, with no chunks. If it’s too thick, add a splash of broth or water and blend again. Watch out for hot splashes—cover the blender lid with a towel for safety.
6. Add creaminess (optional, 2 minutes): Stir in 1/2 cup (120 ml) heavy cream, half-and-half, or coconut milk for extra richness. Taste and adjust seasoning—sometimes I add an extra pinch of salt or cinnamon here.
7. Serve (2 minutes): Ladle the soup into bowls. Top with chopped herbs, roasted pumpkin seeds, or a swirl of cream. The soup should be steaming and smell sweet and spicy, with a vibrant orange color.

Troubleshooting tips: If the soup tastes too sweet, add a squeeze of lemon juice or a touch more pepper. If too thick, thin with extra broth. If you want a chunkier texture, blend only half the soup and leave the rest as-is. I’ve burned the onions a few times—if this happens, just start over (burnt onions = bitter soup). Clean-up is easy if you rinse the blender right away!

Efficiency tip: Peel and chop the apples while the onion is sautéing. Multitasking makes this even faster.

Cooking Tips & Techniques

I’ve made this butternut squash and apple soup recipe so many times, and there are a few tricks that make a big difference. First, roasting the squash before adding it to the pot gives a deeper, caramelized flavor—if you have time, toss the cubes with oil and bake at 400°F (200°C) for 25 minutes. But, let’s be real, sometimes you just want soup now, and that’s totally fine!

Don’t rush the simmering stage. The longer the squash and apples cook, the more the flavors meld. I’ve gotten impatient and cut it short, and the soup just wasn’t as rich. If you blend while the soup is piping hot, be careful—steam can make the lid pop off. Cover your blender with a kitchen towel for safety.

One common mistake is under-seasoning. The sweetness of the squash and apples means you really need enough salt and a little acid (like lemon juice) to balance things out. I always taste before serving and tweak as needed. If the soup is bland, a tiny bit more salt or a dash of cayenne can wake things up.

If you want to multitask, chop the apples while the onions are sautéing or set out toppings during the simmer. I like to prep the herbs and pumpkin seeds ahead so I can just sprinkle them on at the end. For extra consistency, measure your ingredients carefully and cook the squash until it’s super soft—it makes blending so much easier.

And, just in case, if you accidentally make the soup too thin, you can simmer it uncovered for a few minutes to thicken. Too thick? More broth. Cooking is all about adjusting as you go, so don’t stress if it’s not perfect first try. Mine definitely wasn’t!

Variations & Adaptations

There are so many ways to make this butternut squash and apple soup your own. Here are some of my favorite twists (and a few I’ve tried on a whim):

• Dietary variation: For vegan or dairy-free, use coconut milk for creaminess. It adds a subtle sweetness and works perfectly.
• Seasonal swap: Replace apples with pears for a mellow, floral flavor. In summer, swap butternut squash for zucchini (just reduce cooking time).
• Spicy twist: Add a pinch of cayenne pepper or smoked paprika for gentle heat. My husband loves this version for a little kick.
• Low-carb adaptation: Use half the apples and add carrots or parsnips—you’ll get sweetness with fewer carbs.
• Chunky style: Only blend half the soup for a rustic texture with bites of squash and apple.
• Nut-free: Skip pumpkin seeds or use toasted sunflower seeds for crunch.
• Personal favorite: I sometimes stir in a spoonful of plain Greek yogurt for a tangy finish. It’s creamy and adds protein!

If you need gluten-free, this soup is naturally safe—just check your broth label. For allergies, always double-check any toppings. Customizing for your family is half the fun, and honestly, it’s a great way to use up whatever’s left in the fridge.

Serving & Storage Suggestions

This butternut squash and apple soup is best served piping hot, straight from the pot. Ladle it into deep bowls and top with a swirl of cream, a sprinkle of fresh herbs, and a handful of roasted pumpkin seeds. I love pairing it with crusty bread or a simple green salad for a full meal.

For drinks, try a dry white wine or hot spiced cider—both complement the sweet and savory notes. If you’re hosting, serve in mugs for a cozy vibe (makes for cute Pinterest photos, too!).

Leftovers keep beautifully in an airtight container in the fridge for up to 5 days. The flavors deepen overnight, making the soup even tastier the next day. To freeze, cool completely and pack into freezer bags or containers. It’ll stay good for up to 3 months. Thaw in the fridge overnight before reheating.

To reheat, warm gently in a pot over medium-low heat, stirring often. Add a splash of broth if it’s too thick. Microwave works too—just go in short bursts and stir between each. Honestly, the soup gets sweeter and richer as it sits, so don’t be afraid to make a double batch!

Nutritional Information & Benefits

Each serving (about 1 cup/240 ml) of butternut squash and apple soup has roughly 120 calories, 3g fat, 25g carbs, and 3g protein (without cream). It’s packed with vitamin A from squash, vitamin C from apples, and fiber from both.

This recipe is naturally gluten-free, and can be made vegan by swapping the cream for coconut milk. Butternut squash is great for eye health and immunity, while apples add antioxidants and help with digestion. If you add seeds, you get a boost of healthy fats and crunch.

Allergen note: Double-check your broth and toppings if you’re sensitive to gluten or nuts. For me, this soup is a feel-good food—light enough for lunch, hearty enough for dinner, and it keeps me full without weighing me down.

Conclusion

So, why make this butternut squash and apple soup recipe? Because it’s easy, cozy, and genuinely delicious—plus, it’s healthy enough to enjoy any day. You’ll love how the sweet squash mixes with tart apples and warm spices, and how every spoonful feels like a little celebration of autumn.

Customize it to fit your taste—add cream, swap apples, spice it up, whatever works for you. I keep coming back to this soup every fall because it’s simple but special, and it always makes my kitchen smell incredible. I hope you love it as much as I do!

If you try this recipe, let me know how it goes—drop a comment below, share with friends, or tag me with your own twists. Cooking should be fun, so don’t stress the details. Grab your ingredients and make something amazing tonight!

Here’s to cozy bowls and happy kitchens—enjoy every bite!

Frequently Asked Questions

Can I use frozen butternut squash for this soup?

Absolutely! Frozen squash works just fine and saves time. Just add it straight to the pot—no need to thaw.

What type of apples should I use?

Granny Smith apples add tartness, while Honeycrisp or Fuji make the soup sweeter. Use what you have—both are tasty!

Can I make this soup ahead of time?

Yep! It tastes even better the next day. Store in the fridge and reheat gently before serving.

How do I make it vegan?

Just use coconut milk or skip the cream altogether. The soup is naturally plant-based without dairy.

Is this recipe gluten-free?

Yes, as long as you use gluten-free broth. Double-check labels if you’re sensitive.

Butternut Squash and Apple Soup

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• Author: Emily Rhodes
• Total Time: 45 minutes
• Yield: 6 servings 1x

Print Recipe

Print Recipe

Description

A creamy, comforting fall soup featuring roasted butternut squash, tart apples, and warm spices. This easy recipe is nourishing, naturally gluten-free, and perfect for cozy evenings or healthy lunches.

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Ingredients

Scale 1x2x3x

• 2 lbs butternut squash, peeled and cubed (about 6 cups)
• 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and chopped
• 1 medium yellow onion, diced
• 2 large garlic cloves, minced
• 4 cups low-sodium vegetable broth or chicken broth
• 2 tablespoons olive oil
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon freshly cracked black pepper
• 1/2 cup heavy cream, half-and-half, or coconut milk (optional, for creaminess)
• Chopped fresh herbs (parsley, chives, or thyme) for topping (optional)
• Roasted pumpkin seeds or croutons for topping (optional)
• Drizzle of extra virgin olive oil or swirl of cream for topping (optional)

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Instructions

1. Peel and cube the butternut squash, peel and chop the apples, dice the onion, and mince the garlic. Set all ingredients out.
2. Heat olive oil in a large soup pot over medium heat. Add diced onion and a pinch of salt. Sauté until soft and translucent, about 3-4 minutes. Add minced garlic and cook for 1 minute until fragrant.
3. Add cubed squash and chopped apples to the pot. Stir to coat with oil and aromatics. Cook for 1 minute.
4. Add cinnamon, nutmeg, ginger, salt, and pepper. Pour in broth and stir well. Bring to a gentle boil, then reduce heat, cover, and simmer for 20-25 minutes until squash and apples are fork-tender.
5. Remove from heat. Blend soup in batches using a countertop blender (let cool slightly first) or use an immersion blender directly in the pot until smooth and creamy. Add more broth or water if too thick.
6. Stir in cream, half-and-half, or coconut milk for extra richness (optional). Taste and adjust seasoning as needed.
7. Ladle soup into bowls. Top with fresh herbs, roasted pumpkin seeds, croutons, and a swirl of cream or olive oil as desired. Serve hot.

Notes

For deeper flavor, roast the squash cubes at 400°F for 25 minutes before adding to the pot. Use coconut milk for a vegan version. Adjust sweetness by choosing tart or sweet apples. If soup is too thick, thin with extra broth; if too thin, simmer uncovered to reduce. Taste and adjust salt and spices before serving. Soup stores well in the fridge for up to 5 days or freezes for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240 ml)
• Calories: 120
• Sugar: 10
• Sodium: 400
• Fat: 3
• Saturated Fat: 1
• Carbohydrates: 25
• Fiber: 4
• Protein: 3

Keywords: butternut squash soup, apple soup, fall soup, comfort food, gluten-free, vegetarian, easy soup recipe, autumn recipes, healthy soup, creamy soup