Thick, creamy, sweet, and mildly tart this Butternut Squash Apple Soup is the only soup you need this season. Butternut squash, earthy carrots, celery and fresh apples are combined to create this hearty and nourishing bowl of soup.
My favorite Fall tradition is making butternut squash soup. Among other things, I’ve enjoyed making throughout the years is roasting pumpkin seeds, making baked apples, and my yearly batch of apple cider donuts. There is no shortage of ways to celebrate the flavors of the season!
Making butternut squash soup for me dates back to when my daughter, now 22, was a baby in Brazil. It was her favorite baby food, and we continue to enjoy my butternut squash turmeric soup. Though similar in ingredients it’s a simpler version of this butternut squash apple soup, which is more complex in flavor.
Soup Ingredients
- Butternut squash: I peeled and chopped the squash into small chunks so they will cook faster. If you can find pre-cut chunks at the grocery store, go ahead and pick them up.
- Apples: I used large apples, sliced, to add natural sweetness to the soup. No need to peel.
- Vegetables: Chopped carrots and celery sticks create a flavorful base for this butternut squash soup.
- Aromatics: I sauteed the vegetables with diced shallots and fresh garlic cloves to add more depth of flavor to the base.
- Apple cider: Note this is apple cider, not apple cider vinegar. Make sure to use regular apple cider and not hard apple cider.
- Vegetable broth: I like to use a low-sodium broth so I can adjust the amount of salt accordingly. Some vegetable broths are very high in sodium, make sure to read the labels. Note vegetable stock is also a good option.
- Tomato paste: Tomato paste adds flavor and helps thicken the soup.
- Seasonings: I used a combination of bay leaves, a cinnamon stick, and fresh thyme. If you don’t have fresh thyme you can use dried.
How To Make Butternut Squash Apple Soup
First: Into a pan heated with oil, add shallot, garlic, carrots, and celery. Sauté until the veggies start to soften to lock in the flavors and create a delicious base for the soup.
Second: Add the apple cider, and tomato paste, and season with salt and pepper to taste. Stir well to combine.
Third: Add the butternut squash, apples, cinnamon stick, fresh thyme, and bay leaves, then stir in the vegetable broth. Give everything a good stir. Cover and cook on medium heat for about 30-35 minutes. Most of the liquid will be reduced but you should still have some liquid left in the pot.
Fourth: Remove the cinnamon stick and bay leaves from the pot, transfer the soup to a blender, and blend until the soup is creamy. Adjust the liquid to your liking and add water/ broth/ apple cider as needed.
Fifth: Serve with your favorite toppings. I used yogurt, toasted coconut shavings, and fresh thyme.
FAQs
Yes, technically any type of squash will work but I especially like the flavor and texture you get from using butternut squash.
Yes if you want to use your crock pot, first sauté the vegetables and then add the remaining ingredients and let the soup cook on low for 4-6 hours.
I like to peel the squash but if you don’t mind eating the peel, you don’t have to. If you don’t peel the squash just make sure the peel is clean and free of produce stickers.
Tips and Tricks For Making Butternut Squash Soup WITH APPLES
If you don’t have apple cider on hand substitute with apple juice or add more broth. Note if you use broth your soup won’t be as sweet.
Use an immersion blender right in the pot to puree the soup.
Feel free to add more or less liquid depending on how thick you like your soup.
Make sure the squash cubes are all about the same size so they cook at the same pace.
What To Serve With Butternut Squash Soup
Though this thick and hearty soup eats like a meal, here are a few things I think it would go well with:
For dipping: This Air Fryer Garlic Bread, this Honey Oat Bread, or this Quick Sandwich Bread would all work well to soak up the delicious flavors of the soup.
On the side: Pair the soup with this Quinoa Tabbouleh Salad, Brussel Sprout Kale Green Salad, or this Quinoa Chickpea Salad.
As a main: A one-pan meal would be great to eat with this squash soup, like this Sheet Pan Shrimp and Veggies, Sheet Pan Chicken and Veggies, or this Rustic Style Sheet Pan Pizza.
Storage
Fridge: Uneaten butternut squash soup with apples can be stored in an airtight container or mason jar in the refrigerator for up to 4 days. The soup will thicken as it sits so add water or broth to thin it out before reheating.
Freezer: Store leftovers in the freezer for up to 3 months. For quick and easy meals, portion the soup into individual servings. Thaw in the fridge overnight. Reheat over the stove or in the microwave.
Make ahead: This warm and comforting soup can be made up to 4 days ahead of time so go ahead and make it during meal prep and reheat it during the week.
If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ star rating and let me know how it went in the comments below 👇🏻 Thank you!
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Heat oil in a cast iron pot. Add in shallot, garlic, carrots and celery and sauté until veggies start to soften. This will lock in the flavors and create a delicious base for the soup.
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Stir in the apple cider (see notes and substitutions). Add tomato paste and season with salt and pepper to taste. Stir well to combine.
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Next add in the butternut squash, apples, cinnamon stick, fresh thyme and bay leaves.
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Stir in the vegetable broth, give the ingredients a good stir. Cover and cook on medium heat for about 30-35 minutes. Note that most of the liquid will be reduced but some liquid should be left.
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Remove the cinnamon stick and bay leaves from the soup. Transfer the soup ingredients to a blender and process on high speed for 1-2 minutes until soup is creamy. Note that you may need to adjust the liquid to your liking. Add water/ broth/ apple cider as needed.
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Serve the soup in bowls with your favorite toppings. I used yogurt, toasted coconut shavings and fresh thyme
If you do not want to use apple cider, simply add 1 cup of broth to the recipe.
You can substitute fresh thyme to dried thyme.
Instead of processing the soup in a blender you can use an immersion blender
Calories: 151kcal | Carbohydrates: 33g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 535mg | Potassium: 688mg | Fiber: 5g | Sugar: 16g | Vitamin A: 17059IU | Vitamin C: 32mg | Calcium: 85mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
