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As the air turns brisk and the trees paint the horizon with gold, you crave something warm, nourishing, and soul-filling. There’s nothing quite like a bowl of Butternut Squash and Apple Soup to capture the essence of fall. The sweetness of squash meets the tart brightness of apple, creating a cozy harmony that comforts you from the first spoonful. This soup isn’t just a recipe it’s the taste of sweater weather in a bowl.
Why You’ll Love This Butternut Squash Apple Soup
This hearty, velvety soup blends savory and sweet in the most delightful way. It’s a perfect start to any fall meal or a satisfying main course served with a crust of warm bread. Whether you’re cooking for family or entertaining friends, its golden color and fragrant aroma make it irresistible.
- Nutrient-rich and wholesome, packed with vitamins A and C
- One-pot cooking convenience with simple, fresh ingredients
- A perfect balance of creamy texture and bright flavor
- Easy to prepare ahead and freezes beautifully
Healthy Butternut Squash Apple Soup to Try
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A velvety, comforting Butternut Squash and Apple Soup that combines the rich sweetness of squash with the crisp tartness of apple for the perfect fall dish.
Ingredients
- 2 tablespoons butter
- 2 large leeks (white and pale green parts only), chopped
- 1 large onion, chopped
- 1 large potato, peeled and cubed
- 2 cups cubed butternut squash
- 1 cup diced carrots
- 1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
- 1 quart chicken stock
- ¼ cup dry white wine (Optional)
- ½ cup light cream
- ¼ teaspoon ground nutmeg
- Salt and pepper to taste
- 2 tablespoons chopped chives
Instructions
1. Melt butter in a large pot over medium heat. Stir in leeks and onions; cook until translucent, about 5 minutes.
2. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then simmer, covered, for 20 minutes.
3. Purée soup in batches or use a stick blender until smooth.
4. Return soup to pot and stir in wine, cream, nutmeg, salt, and pepper. Simmer for 5 minutes.
5. Ladle into bowls and garnish with chopped chives.
Notes
You can roast the squash first for a deeper flavor. For a vegan version, use olive oil and coconut milk instead of butter and cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients for Butternut Squash Apple Soup
Here’s what you’ll need to make this comforting fall soup:
| Ingredient | Quantity | Notes |
|---|---|---|
| Butter | 2 tablespoons | For sautéing the vegetables |
| Leeks (white and pale green parts only), chopped | 2 large | Clean well to remove grit |
| Onion, chopped | 1 large | Yellow or sweet onions work best |
| Potato, peeled and cubed | 1 large | Helps thicken the soup naturally |
| Butternut squash, cubed | 2 cups | Fresh or pre-cut cubes |
| Carrots, diced | 1 cup | Adds natural sweetness |
| Granny Smith apple, peeled and sliced ¼-inch thick | 1 | Provides a tart, crisp note |
| Chicken stock | 1 quart | Vegetable stock for a vegetarian option |
| Dry white wine (optional) | ¼ cup | Adds depth to the flavor |
| Light cream | ½ cup | For a silky finish |
| Ground nutmeg | ¼ teaspoon | Complements squash and apple beautifully |
| Salt and pepper | To taste | Adjust before serving |
| Chopped chives | 2 tablespoons | For garnish and color |
How to Make Butternut Squash Apple Soup
Follow these simple steps to create your own velvety autumn masterpiece.
- Sauté the aromatics:
Melt the butter in a large pot over medium heat. Add chopped leeks and onions, cooking until they soften and become translucent, around 5 minutes. - Simmer the vegetables:
Stir in the potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce the heat. Cover and let the soup simmer gently for 20 minutes, or until all vegetables are soft. - Purée for smoothness:
Carefully purée the soup in batches using a blender, or use an immersion blender directly in the pot until silky smooth. - Finish with flavor:
Return the puréed soup to the pot. Stir in the wine (if using), light cream, nutmeg, salt, and pepper. Let it simmer for another 5 minutes to meld the flavors. - Garnish and serve:
Ladle the soup into warm bowls and sprinkle with chopped chives for a fresh, vibrant finish.
Helpful Cooking Tips
- Roast your squash: If you have time, roast the butternut squash cubes before adding them to the soup for a deeper, caramelized flavor.
- Make it vegan: Substitute butter with olive oil and cream with coconut milk or cashew cream for a plant-based version.
- Freeze it right: Cool completely before storing in freezer-safe containers for up to 3 months. Reheat gently when ready to enjoy.
- Adjust consistency: Add more stock if you prefer a thinner soup or let it simmer longer to thicken naturally.
- Add spice: A pinch of curry powder or cayenne can give your soup an extra layer of warmth.
Nutritional Breakdown (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 4 g |
| Carbohydrates | 30 g |
| Fat | 8 g |
| Sodium | 330 mg |
| Fiber | 5 g |
| Sugar | 9 g |
Serving Ideas
- Pair with a crusty baguette and a side salad for a cozy lunch.
- Serve in small bowls as an elegant starter for a holiday meal.
- Garnish with roasted pumpkin seeds or a swirl of cream for added flair.
Frequently Asked Questions About Butternut Squash Apple Soup
What kind of apples work best for this soup?
Granny Smith apples are ideal since their tartness balances the sweetness of the squash, but you can also use Honeycrisp or Fuji for a milder flavor.
Can I make Butternut Squash and Apple Soup ahead of time?
Yes, it’s a fantastic make-ahead dish. It tastes even better the next day as the flavors develop overnight.
How do I store leftovers?
Store cooled soup in airtight containers in the refrigerator for up to 4 days. Reheat on the stove over low heat.
Can I use frozen squash?
Absolutely. Frozen butternut squash cubes are convenient and work just as well as fresh.
Is this soup gluten-free?
Yes, naturally gluten-free. Just ensure your stock and cream are certified gluten-free.
Conclusion
Your Butternut Squash and Apple Soup is more than a meal it’s a celebration of fall in a bowl. With its creamy texture, rich aroma, and delicate mix of sweet and savory flavors, it’s a dish that brings people together, warms hearts, and nourishes the soul. The next time you feel the chill of autumn in the air, reach for this recipe you’ll be glad you did.