Butternut Apple Soup
If supper could be a sweater, would you put it on the table tonight. According to the CDC, only one in ten adults in the United States meets the daily recommendation for fruits and vegetables, which is probably why so many of us come home hungry for something warm, bright, and gently sweet. That is where Butternut Apple Soup steps in. The steam smells like roasted orchards. The first spoonful tastes like the moment the leaves turn and you realize summer left quietly, without slamming the door.
I learned to make this on a blustery Minneapolis evening after soccer practice ran long and everyone arrived home with pink cheeks and loud appetites. Jonah set his camera down on the counter, the kids climbed onto stools, and we took turns peeling squash while telling the kind of small stories that only come out when hands are busy. My Midwestern upbringing taught me to stretch a pot of soup into a memory that lasts all week. My Eastern European family taught me that a pinch of spice can turn roots and fruit into something that tastes like care.
This recipe is friendly. It leans into pantry staples, the humble alchemy of onion in butter, the way an apple can bring a shy squash forward. It makes enough for dinner and next day lunches, and it freezes like a dream. Think of it as your early fall ritual. Peel, chop, stir, breathe. You will hear the hiss of onion meeting the pot, smell ginger and cinnamon as they bloom, and watch the soup shift from soft cubes into pure silk in the blender.
Most of all, this bowl is forgiving. If your dice is uneven, it will still become velvet. If your apple is too tart, a drizzle of maple steadies the sweetness. If life is loud, this is quiet food that invites everyone to take a slower bite. And if you are looking for the kind of cozy main that plays well with a salad or a grilled cheese, you have found your match.
Why You’ll Love This Butternut Apple Soup
– Comfort in a bowl. A balanced blend of sweet and savory, this soup is creamy and bright without being heavy, the kind of comfort food that feels light enough for a weekday.
– Family friendly. Kids love the gentle apple sweetness and silky texture. Grown ups taste the depth that comes from roasting and a pinch of spice.
– Flexible and forgiving. Make it dairy free, keep it vegan, or swirl in cream at the end. It is easy to adapt to your pantry and your preferences.
– Meal prep gold. This reheats beautifully, and it freezes well for up to three months. Future you will be grateful.
– Nourishing without fuss. Packed with squash and apples, it is a practical way to boost produce intake with a single pot.
– Crowd pleasing. From weeknight dinner to holiday appetizer, it scales up and holds well on the stove.
What makes this particular pot special is balance. Butternut can be shy on its own. Apples bring friendly acidity and a soft floral note that wakes everything up. Onion and garlic lay down the savory baseline, a square of butter adds roundness, and a little ginger keeps the sweetness lively. You can roast the squash for deeper caramel notes or simmer everything in one pot for pure convenience, and both routes will get you to a bowl with body and shine.
It is also a generous recipe. One batch feeds four to six as a main with bread, or eight as a starter. If you are planning a fall gathering, this is your quiet showstopper, ready to be ladled into small cups and topped with a ribbon of yogurt or a sprinkle of crispy sage. For a busy week, this lives happily in the fridge for several days, waiting for you like a friendly neighbor with a spare key.
And can we talk about how well it plays with others. A simple green salad, a grilled cheese, or roasted chickpeas on top all make this feel like a complete dinner. If you are building a soup night menu, pair it with a pot of chili or a hearty stew for contrast in both color and flavor. The result is a table that feels abundant, without asking too much of you.
For those who love to tinker, you can nudge the flavor profile in many directions. Add curry powder for a golden, spiced version. Lean into sage and nutmeg for classic autumn vibes. Stir in coconut milk for a plant based creaminess, or finish with a splash of heavy cream for that cafe style swirl. With every variation, the heart of the recipe stays the same, which is to say it tastes like home.
Ingredients for Butternut Apple Soup
– 1 large butternut squash, about 3 to 3 and a half pounds, peeled, seeded, and cubed
– 2 medium apples, peeled, cored, and chopped, Honeycrisp, Braeburn, or Granny Smith work well
– 1 large yellow onion, chopped
– 2 tablespoons unsalted butter, or olive oil for dairy free, plus more as needed
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, grated, or 1 teaspoon ground ginger
– 1 teaspoon kosher salt, plus more to taste
– 0.25 teaspoon black pepper
– 0.5 teaspoon ground cinnamon
– 0.25 teaspoon ground nutmeg, optional
– 4 cups vegetable broth, or chicken broth if not vegan
– 0.5 to 1 cup water, as needed to adjust consistency
– 0.5 cup full fat coconut milk or heavy cream, optional for extra creaminess
– 1 to 2 teaspoons maple syrup, optional to balance tart apples
– 1 tablespoon apple cider vinegar or lemon juice, to brighten at the end
– Toasted pepitas, crispy sage, yogurt, or chili oil, for serving
Substitutions
- Use canned pumpkin in place of some of the squash if short on time, start with one can and adjust liquid.
- Swap sweet potato for half the squash for a deeper sweetness.
- Use shallot for a milder onion flavor.
- For a spicier profile, add a pinch of cayenne or red pepper flakes.
- For protein, top with roasted chickpeas, crumbled bacon, or cooked lentils.
How to Make Butternut Apple Soup
Step-by-Step Instructions
1. Prep the produce. Peel the butternut squash with a sturdy peeler, slice off the ends, halve lengthwise, and scoop out the seeds. Cut into one inch cubes. Peel and chop the apples. Chop the onion and mince the garlic and ginger. The more even your dice, the more evenly everything will cook, but do not stress over it.
Build the base. In a large heavy pot or Dutch oven, melt the butter over medium heat. Add the onion and a pinch of salt. Cook, stirring often, until the onion is soft and translucent, about six to eight minutes. This is where flavor begins, so give it time.
Bloom the aromatics. Stir in the garlic and ginger. Cook for about one minute, until fragrant. Add the cinnamon and nutmeg, and stir for another thirty seconds. You should smell warmth in the air, like the inside of a bakery on a cold morning.
Add squash and apples. Tip in the squash and apples. Sprinkle with salt and pepper. Stir to coat the cubes in the buttery onion and spices. Cook for three to four minutes so the edges start to shine.
Pour in the broth. Add the vegetable broth and bring to a gentle boil. Reduce heat to a steady simmer. Cover partially and cook for twenty to twenty five minutes, until the squash is completely tender and a fork slips in without resistance. If the liquid reduces too much, add a splash of water.
Blend until silky. Turn off the heat. Use an immersion blender to puree the soup in the pot until very smooth. If using a countertop blender, work in batches, filling the jar no more than halfway and venting the lid. Blend until satin smooth, then return to the pot. If the soup is thicker than you like, whisk in water a little at a time.
Finish and balance. Stir in the coconut milk or cream if using. Taste. If your apples were quite tart, add a teaspoon of maple syrup. If the soup tastes flat, add a splash of apple cider vinegar or lemon juice. Adjust salt and pepper. The goal is a balanced spoonful that is gently sweet, warmly spiced, and bright at the finish.
Serve with something crunchy. Ladle into warm bowls. Top with toasted pepitas, crispy sage, a swirl of yogurt, or a drizzle of chili oil. Call everyone to the table. Take a breath before the first bite.
Optional oven roast for deeper flavor. For a roasted version, toss the squash and apples with oil, salt, and pepper, spread on a sheet pan, and roast at four hundred degrees Fahrenheit for twenty five to thirty minutes until caramelized. Proceed with the pot steps beginning with the onion base. Roasting concentrates the sweetness and adds a faint toffee note.
Optional slow cooker route. Combine all ingredients except coconut milk or cream in a slow cooker. Cook on low for six to seven hours or on high for three to four hours until tender, then blend and finish with coconut milk or cream. For more slow cooker soup inspiration, you might love this cozy and creamy easy crockpot soup recipe.
Pro Tips & Variations
– Salt early and often. A small pinch with the onion, another with the squash and apples, and a final adjustment at the end gives you a full, even flavor.
– Control texture with liquid. Add water to loosen for a lighter soup, or simmer to reduce for a richer, thicker spoon. Your blender is your texture tool, so let it run longer for extra silk.
– Brightness is key. A teaspoon of apple cider vinegar at the end wakes the whole pot, especially if you used sweeter apples.
– Roast for complexity. When time allows, roast the squash and apples as noted. You will get caramel notes that taste like an afternoon in the orchard.
– Garnish with intention. Texture on top makes pureed soups more interesting. Try toasted nuts or seeds, croutons, or a spicy oil for contrast.
Variations
- Vegan Butternut Apple Soup. Use olive oil instead of butter and coconut milk for creaminess. Garnish with toasted pepitas and a drizzle of olive oil.
- Gluten free Butternut Apple Soup. This recipe is naturally gluten free as written. If serving with bread, choose a gluten free loaf or seed crackers.
- Roasted Butternut Apple Soup. Roast squash and apples at four hundred degrees until caramelized, then proceed. Add a few fresh sage leaves to the pot for a classic autumn flavor.
- Spiced version. Stir in one to two teaspoons of curry powder with the aromatics for a golden, gently spiced pot. Finish with coconut milk and cilantro.
- Extra creamy. Swirl in heavy cream, creme fraiche, or a spoon of Greek yogurt. For a cafe style finish, thin the cream with a splash of warm soup and ribbon it over the surface.
- Savory leaning. Cut the cinnamon in half, add a bay leaf while simmering, and finish with olive oil and black pepper for a more savory bowl.
- Protein boost. Top with roasted chickpeas or serve alongside slices of roasted chicken. If soup night is your thing, pair it with white chicken chili crockpot for a two pot cozy menu.
- Slow cooker friendly. Combine ingredients in the slow cooker, cook until tender, then blend. For more fall friendly slow cooker comfort, peek at this easy creamy fall crockpot comfort meal recipe.
- Instant Pot option. Saute onion in the pot, add remaining ingredients, pressure cook for eight minutes, quick release, then blend. Add coconut milk or cream at the end.
- Without dairy. Skip cream entirely and finish with olive oil. The puree gets creamy from squash alone, so this still tastes luxurious. That makes a perfect Butternut Apple Soup without cream.
Serving Suggestions
– Grilled cheese or toasted cheese toasts. Sharp cheddar or Gouda on sourdough is classic. For an herby twist, add a little Dijon and a few sage leaves before grilling. The salty crunch against the sweet soup is exactly right.
– Green salad with citrus. Toss arugula with thinly sliced fennel, orange segments, and a lemon olive oil dressing. The peppery greens and bright citrus cut the richness of the soup.
– Roasted protein. For a full plate, serve with sheet pan maple Dijon chicken and squash for a color matched dinner. Here is a favorite weeknight option, maple dijon chicken squash.
– Crunchy toppers. Offer a topping bar at the table. Pepitas, chopped toasted walnuts, crumbled bacon, croutons, and minced chives let everyone build their own bowl.
– Grain side. Warm farro or wild rice salad with dried cranberries and parsley brings chew and herbiness that complement the soup.
– Soup night pairing. Serve this with another pot for variety in texture and spice. The gentle sweetness here pairs well with chili, stew, or a savory noodle soup. Try this reader favorite, crockpot chicken noodle soup.
– Cozy dessert finish. If apples are already on your board, take ten minutes to set up a slow cooker treat for dessert. When dinner ends, the house will smell like a farmhouse bakery. Consider crockpot apple crisp.
– More soup comfort. If you like to batch cook cozy bowls on Sunday, bookmark this cozy and creamy easy crockpot soup recipe and keep a rotation of flavors through fall.
Storage & Reheating
– Fridge. Cool completely, then store in airtight containers for up to four days. Glass jars are great, leave an inch of headspace if you plan to freeze.
– Freezer. Freeze for up to three months. Thaw overnight in the fridge or gently in a covered pot over low heat with a splash of water.
– Reheating. Warm on the stovetop over medium low, stirring often until heated through. Add a splash of water or broth to loosen if needed. Microwave in short bursts, stirring between each, to avoid hot spots.
– Make ahead for guests. This holds well on very low heat for an hour or two if you need to serve over a longer window. Stir occasionally and keep the lid on so it stays silky.
FAQ about Butternut Apple Soup
Q. What are the best apples for Butternut Apple Soup.
A. Choose apples that bring brightness without overwhelming sweetness. Honeycrisp and Braeburn are lovely for balance. Granny Smith adds tartness and keeps the finish lively. Avoid super soft apples that can go mealy.
Q. Can I freeze Butternut Apple Soup.
A. Yes. Cool fully, portion into freezer safe containers, and freeze for up to three months. Thaw in the fridge, then reheat gently with a splash of water or broth. Freeze without dairy if possible and add cream after reheating for the best texture.
Q. How do I make a creamy Butternut Apple Soup that is dairy free.
A. Blend thoroughly and finish with coconut milk or a drizzle of good olive oil. The squash provides natural body, so even without dairy it tastes rich. This approach is perfect for a healthy Butternut Apple Soup that still feels indulgent.
Q. What can I serve with it to make a full meal.
A. Grilled cheese, a crisp green salad, or a roasted chicken sheet pan are great. For an easy second pot option on busy nights, bookmark this white chicken chili crockpot.
Q. Can I make this spicy.
A. Add a pinch of cayenne with the spices, finish with chili oil, or stir in curry powder for a spiced version. Balance with a little maple syrup if the heat feels too forward.
Final Thoughts on Butternut Apple Soup
Some recipes arrive like a letter from an old friend. This one shows up on a chill evening, shoes by the door, cheeks warm from the kitchen, and says there is enough for everyone. It is simple food, but never plain. It tastes like harvest and home, like pausing to stir one more time before calling the family to the table.
If you make it, let your kitchen be a bit of a storybook. Invite the kids to scoop seeds, ask someone you love to salt the onion while you set the table, and do not worry if the puree is not perfect. If your soup is too thick, add water. If it needs sparkle, add a splash of vinegar. If it tastes good to you, it is right.
I would love to hear how you make it your own. Did you go with coconut milk or cream. Did you roast the squash or simmer it all in one pot. Leave a comment with your version, save this to your fall board on Pinterest so you can find it next time the leaves turn, and subscribe for more stories and recipes from our Minneapolis kitchen.
If soup night is becoming a ritual at your house, you might also enjoy exploring a few cozy partners and make ahead favorites, like this cozy and creamy easy crockpot soup recipe. Here is to bowls that feed both the hands and the heart, one spoonful at a time.
Butternut Apple Soup
Equipment
- Large Heavy Pot or Dutch Oven
- Immersion Blender
- Baking Sheet (for roasting)
Ingredients
Base Ingredients
- 1 large butternut squash about 3 to 3.5 pounds, cubed
- 2 medium apples peeled, cored, chopped; Honeycrisp, Braeburn, or Granny Smith work well
- 1 large yellow onion chopped
- 2 tablespoons unsalted butter or olive oil for dairy-free
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated, or 1 tsp ground ginger
- 1 teaspoon kosher salt plus more to taste
- 0.25 teaspoon black pepper
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg optional
- 4 cups vegetable broth or chicken broth if not vegan
- 0.5 cup full fat coconut milk or heavy cream optional for extra creaminess
- 1 to 2 teaspoons maple syrup optional to balance tart apples
- 1 tablespoon apple cider vinegar or lemon juice to brighten at the end
- toasted pepitas, crispy sage, yogurt, or chili oil for serving
Instructions
- Peel the butternut squash with a sturdy peeler, slice off the ends, halve lengthwise, and scoop out the seeds. Cut into one inch cubes. Peel and chop the apples. Chop the onion and mince the garlic and ginger.
- In a large heavy pot or Dutch oven, melt the butter over medium heat. Add the onion and a pinch of salt. Cook, stirring often, until the onion is soft and translucent, about 6 to 8 minutes.
- Stir in the garlic and ginger. Cook for about one minute, until fragrant. Add the cinnamon and nutmeg, and stir for another thirty seconds.
- Add the squash and apples. Sprinkle with salt and pepper. Stir to coat the cubes in the buttery onion and spices. Cook for three to four minutes so the edges start to shine.
- Pour in the vegetable broth and bring to a gentle boil. Reduce heat to a steady simmer. Cover partially and cook for twenty to twenty five minutes, until the squash is completely tender and a fork slips in without resistance.
- Turn off the heat. Use an immersion blender to puree the soup in the pot until very smooth. If using a countertop blender, work in batches, filling the jar no more than halfway and venting the lid. Blend until satin smooth, then return to the pot.
- Stir in the coconut milk or cream if using. Taste. If your apples were quite tart, add a teaspoon of maple syrup. If the soup tastes flat, add a splash of apple cider vinegar or lemon juice. Adjust salt and pepper.
- Ladle into warm bowls. Top with toasted pepitas, crispy sage, a swirl of yogurt, or a drizzle of chili oil.
- For roasted version, toss the squash and apples with oil, salt, and pepper, spread on a sheet pan, and roast at 400°F for 25-30 minutes until caramelized. Proceed with the pot steps beginning with the onion base.
- For slow cooker route, combine all ingredients except coconut milk or cream in a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until tender, then blend and finish with coconut milk or cream.
