When the first chill of autumn settles in, I always find myself reaching for recipes that bring both comfort and nourishment. One of my favorites is this butternut squash apple soup—a dish that perfectly balances the sweetness of roasted squash with the tart brightness of apples. Growing up, my grandmother would simmer big pots of vegetable soups on Sundays, and the aroma would drift through the house like a warm hug. This soup carries that same feeling, but with a lighter, more modern twist. It’s cozy enough for a chilly evening, yet elegant enough to serve at a dinner party. Plus, it’s naturally dairy-free, gluten-free, and loaded with vitamins—making it a true celebration of seasonal produce.
How to Make Butternut Squash Apple Soup
Ingredients
- 1 large butternut squash (about 3 lbs), peeled, seeded, cubed
- 2 medium apples (Honeycrisp or Granny Smith), peeled, cored, diced
- 1 medium onion, chopped
- 2 carrots, peeled, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth (or chicken broth for richer flavor)
- 1 cup coconut milk (or cream, optional for creaminess)
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- Salt and pepper, to taste
- Fresh thyme leaves, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment.
- Toss the cubed butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes, until tender and lightly caramelized.
- In a large pot, sauté onions, carrots, and garlic in a drizzle of olive oil until fragrant (5 minutes).
- Add apples, roasted squash, cinnamon, nutmeg, and ginger. Stir to coat in the spices.
- Pour in the broth, bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender (or carefully transfer to a blender) to puree until silky smooth.
- Stir in coconut milk (or cream), adjusting seasoning with more salt and pepper if needed.
- Ladle into bowls, garnish with fresh thyme, and serve warm.
- Tips for Success
- Roast the squash: It enhances sweetness and depth of flavor.
- Choose tart apples: Granny Smith balances the natural sweetness.
- Storage: Refrigerate up to 4 days, or freeze in airtight containers for 3 months.
- Spice swap: Try curry powder for a bolder, Indian-inspired flavor.
- Creamy boost: Add Greek yogurt when serving for extra protein.
Why This Butternut Squash Apple Soup Works
The magic of butternut squash apple soup lies in the pairing of two seasonal stars. Butternut squash brings a naturally velvety sweetness, while apples add a bright, fruity acidity that prevents the soup from tasting overly heavy. Using warm spices like cinnamon, nutmeg, and ginger deepens the flavor, making it perfect for autumn gatherings. Nutritionally, this soup is rich in fiber, vitamin A, and antioxidants from the squash, while apples lend vitamin C for immune support. Choosing coconut milk keeps it dairy-free and adds a subtle creaminess without overpowering the natural flavors. This soup is low in fat, plant-based, and naturally gluten-free, making it a versatile option for many dietary preferences. It’s truly a wholesome comfort food that feels indulgent without weighing you down.
Nutrition & Storage Table
| Feature | Details |
|---|---|
| Calories | ~180 per serving |
| Protein | 3g |
| Carbs | 28g |
| Fat | 6g (from olive oil + coconut milk) |
| Fiber | 6g |
| Storage | Refrigerate 4 days / Freeze up to 3 months |
| Substitutions | Coconut milk → cream / Greek yogurt |
Cozy Fall Comfort: Butternut Squash Apple Soup
There’s something magical about enjoying a steaming bowl of this soup on a crisp autumn evening. The roasted squash caramelizes in the oven, while apples lend a delicate sweetness that feels like a nod to apple-picking season. Whether you’re curled up with a blanket or setting the table for friends, this dish brings a cozy, homey atmosphere that makes fall feel complete.
Serving Ideas for Butternut Squash Apple Soup
This soup pairs beautifully with crusty sourdough bread, rosemary focaccia, or even a side of roasted chickpeas for added crunch. For a dinner party, serve it as a first course topped with a swirl of cream and toasted pumpkin seeds. If you’re meal prepping, enjoy it with a hearty grain salad or a grilled cheese sandwich for the ultimate comfort food duo.
FAQs About Butternut Squash Apple Soup
1. Can I make butternut squash apple soup ahead of time?
Yes! It keeps beautifully in the fridge for 4 days or in the freezer for 3 months.
2. Which apples are best for this soup?
Granny Smith for tartness, or Honeycrisp for a balanced sweetness.
3. Can I make this soup vegan?
It already is! Just use vegetable broth and coconut milk.
4. How do I thicken the soup naturally?
Simply simmer it longer uncovered, or add an extra roasted carrot or potato before blending.
If you try this butternut squash apple soup, leave me a comment below—I’d love to hear how you enjoyed it! Did you add a twist with curry or cinnamon? Share your kitchen story so we can all get inspired.
Print
Butternut Squash Apple Soup
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
A cozy fall soup with roasted squash, tart apples, and warming spices.
Ingredients
1 large butternut squash, cubed
2 apples, diced
1 onion, chopped
2 carrots, chopped
3 garlic cloves, minced
4 cups vegetable broth
1 cup coconut milk
2 tbsp olive oil
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
Salt & pepper
Fresh thyme
Instructions
1. Roast squash with olive oil, salt, pepper until caramelized.
2. Sauté onion, carrots, garlic until fragrant.
3. Add apples, roasted squash, and spices.
4. Pour in broth, simmer 20 minutes.
5. Blend until smooth.
6. Stir in coconut milk.
7. Season, garnish, and serve.
Notes
Use tart apples for balance.
Soup stores 4 days in fridge or 3 months in freezer.
Add curry powder for a twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop + Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Final Tips
- Always roast the squash for maximum flavor.
- Use a high-speed blender for the smoothest texture.
- Double the batch and freeze—it tastes even better the next day.
