Butternut Squash & Apple Soup is a great belly warmer, and super easy to make! It’s even good for you!
Step-by-step photos and instructions are below!
BRING ON THE SOUP! I’m a person that thinks soup is a meal in and of itself, and I ALSO think that regardless of the weather, a good bowl of soup is always a good idea.
What I love about this recipe the most is that you really just cut up your ingredients, and throw them in a pot and let them simmer. A quick blend with the immersion blender, and you have a really great tasting soup, that is thick and creamy and really great for you!
I make this several times in Fall and Winter when fresh butternut squash is in season, but I have also made it with great success from frozen cubes of butternut squash that I buy at the grocery store. Either way, it’s a great way to get your squash fix!
Why Apple?
Adding apple to this soup gives it a very subtle sweetness. Combined with the nutmeg, it’s a great flavor combination that everyone enjoys!
What you’ll find in this post:
Frequently Asked Questions
Can you freeze Butternut Squash Soup?
Absolutely! I like to put it in single-serve containers and freeze up to a few months. It’s great to have a few different soups to choose from in the freezer, so I typically make a double batch of this. One pot for tonight, and one for the freezer.
Is this recipe Gluten-Free?
Actually, yes it is. Do check the labels on the stock and spices you use if this is a requirement for your diet.
Why you’ll love this recipe
It’s mostly hands-off, and delivers a wonderfully flavored soup in very little time – ie, under 30 minutes!
What to serve with soup
I’m always partial to yummy bread recipes! Try Poppy Seed Bread, or Oatmeal Bread, or if you are in a hurry, my 30 Minute Dinner Rolls.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Butternut Squash. You can buy this fresh and peel and chop it. Or, you can buy it frozen, OR you can buy it in the produce department already peeled and chopped.
- Vegetable Stock. Make your own roasted vegetable stock, or use store-bought. Chicken stock is also totally acceptable if you don’t care about this being vegetarian.
- Onion. Dice this up finely so that it blends well at the end.
- Apple. You can peel this, or not. I tend to leave it on when using gala apples. The type of apple used is always up to you! Sweeter apples work best, but a tart Granny Smith is a good balance as well.
- Salt/Pepper. This is ALWAYS down to personal taste!
- Nutmeg. Optional, but a small pinch of this adds a really nice warm flavor profile, that I find to be delicious!
How to make this recipe
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Prep
Peel the squash, chop into cubes. (see tip box for an easy way!)
Peel, core and chop the apple, dice the onion.
How to Peel Butternut Squash the Easy Way
Pop the squash, unpeeled, in the microwave and heat for a minute. The heat softens the skin, so it’s easier to peel!
Let’s make soup!
Add the squash, apple, onion to a large dutch oven.
Add the stock.
Bring to a boil, then reduce to medium heat and simmer (stirring occasionally) for 15 to 20 minutes, or until the squash is tender.
Blend
Using an immersion blender, puree the soup (or add soup to a blender).
Test for seasoning, and adjust if necessary.
Devour.
Safety Tip
Be careful whenever you blend something hot – you want to leave the feed chute without the insert, so steam can escape !!
How to make this Soup Recipe without a blender:
If a blender isn’t in the budget, I totally get it. I almost ALWAYS use a stick (immersion blender) It’s easier anyway! Added bonus is that immersion blenders are relatively inexpensive.
If I can’t find mine (my kitchen is a disaster, y’all), I have been known to use a hand mixer (that I use to whip cream) instead. I have also used my food processor,
This soup CAN be made without any automated tool, though. Just cook until very very soft, and use a potato masher to squish it as best you can, then whisk it until super smooth.
You’ll get an arm workout – so maybe this is a good thing? You’re so welcome!
Kylee’s Notes & FAQs
What to do with leftovers
Store in a covered container in the refrigerator for up to 5 days. Reheat until it is piping hot!
Substitutions/Additions
Add a pinch of curry powder for a deep, warm flavor.
Add a little sour cream at the end for extra creaminess. It looks super adorable too.
Can you freeze Butternut Squash Soup?
Absolutely! I like to put it in single-serve containers and freeze up to a few months. It’s great to have a few different soups to choose from in the freezer, so I typically make a double batch of this. One pot for tonight, and one for the freezer.
Tips for peeling Butternut Squash
Pop the squash, unpeeled, in the microwave and heat for a minute. The heat softens the skin, so it’s easier to peel!
Is this recipe Gluten-Free?
Actually, yes it is. Do check the labels on the stock and spices you use if this is a requirement for your diet.
More Soup Recipes to love
Here are some of my favorites:
- Broccoli Cheddar Soup – perfect for feeding the family, and your soul! Enjoy this delicious, rich and flavorful version of a classic.
- Lentil Soup – great as a starter to a main, or as a main itself, this nutritious soup sticks to your ribs and satisfies!
- Butternut Squash Soup (with apple) – my all-time favorite soup, AND low-fat!
- Creamy Chicken Tortilla Soup – hearty and warming with just the right amount of spice, blended with cheese, topped off with jalapenos, cilantro, and crispy tortilla strips.
- Avgolemono Soup (from Country Living)
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Butternut Squash & Apple Soup
Ingredients
- 3 cups butternut squash (peeled and cut into cubes (see note for how to make this easy))
- 4 cups vegetable stock ( )
- 1 cup onion (diced)
- 1 cup apple (peeled, diced)
- 1/2 teaspoon salt
- 1/2 teaspoon cracked pepper
- 1 pinch nutmeg
Directions
- Add all ingredients to a large pot, or dutch oven.
- Bring to a boil and simmer for 15 to 20 minutes, or until the squash is tender.
- Using an immersion blender, puree the soup.
- Taste for seasoning, and adjust if necessary.
- Devour.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This post was originally published in 2017, and has been updated with new content in January 2021 improve reader experience.
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