Apple and Butternut Squash Soup is a rich, creamy, and aromatic soup that perfectly captures the flavors of fall. Sweet, roasted butternut squash and tart apples blend together to create a velvety smooth soup with a subtle natural sweetness. Warm spices such as cinnamon, nutmeg, and a hint of ginger elevate the flavors, making it comforting and cozy for chilly days.

This soup is both elegant and wholesome, ideal as an appetizer for dinner parties or as a light main course. Its beautiful golden-orange hue and smooth texture make it as visually appealing as it is delicious.

Why I Love This Recipe

I love this recipe because it’s simple yet deeply flavorful. The natural sweetness of apples balances the earthy, nutty taste of roasted butternut squash, while spices add warmth and depth without overwhelming the palate.

It’s creamy, comforting, and feels indulgent even though it’s made with fresh, wholesome ingredients. It’s versatile, easy to prepare, and elegant, perfect for weeknight dinners, meal prep, or holiday gatherings.

Why It’s a Must-Try Dish

• Seasonal flavors: Sweet squash and apples highlight fall ingredients.
• Comforting and creamy: Smooth texture with warming spices.
• Healthy and nutritious: Packed with fiber, vitamins, and antioxidants.
• Versatile: Serve hot or chilled, garnish with cream, herbs, or roasted seeds.
• Elegant presentation: Perfect for dinner parties or cozy family meals.

Preparation and Cooking Details

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4–6
• Calories: ~200 kcal per serving

Course & Cuisine

• Course: Appetizer / Main Course / Soup
• Cuisine: American / Fall-Inspired

Ingredients

• 1 medium butternut squash, peeled, seeded, and diced (about 4 cups)
• 2 medium apples, peeled, cored, and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil or butter
• 4 cups vegetable or chicken broth
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger (optional)
• Salt and black pepper, to taste
• ½ cup coconut milk, cream, or milk (optional for creaminess)
• Garnish: roasted pumpkin seeds, fresh parsley, or a swirl of cream

Cooking Directions

Step-by-Step Preparation Method

Step 1: Roast Butternut Squash and Apples

1. Preheat oven to 400°F (200°C).
2. Toss diced butternut squash and apples with 1 tablespoon olive oil and a pinch of salt.
3. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.

Step 2: Sauté Aromatics

1. In a large pot, heat remaining olive oil or butter over medium heat.
2. Add onion and sauté for 3–4 minutes until translucent.
3. Add garlic and cook for 1 minute until fragrant.

Step 3: Combine and Simmer

1. Add roasted squash and apples to the pot.
2. Pour in broth, stir in cinnamon, nutmeg, and ginger.
3. Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.

Step 4: Blend the Soup

1. Remove from heat and use an immersion blender or transfer in batches to a blender.
2. Blend until smooth and creamy.
3. Return to pot, stir in coconut milk or cream (if using).
4. Adjust seasoning with salt and black pepper.

Step 5: Serve

1. Ladle soup into bowls.
2. Garnish with roasted pumpkin seeds, fresh parsley, or a swirl of cream.
3. Serve hot with crusty bread or as a starter for a fall-inspired meal.

How to Serve

• Serve as a starter or main course.
• Pair with crusty bread, grilled cheese, or a light salad.
• Optional toppings: swirl of cream, roasted seeds, chopped herbs, or croutons.
• Can also be chilled and served cold for a refreshing variation.

Recipe Tips

• Roasting enhances flavor: Don’t skip roasting the squash and apples.
• Smooth texture: Use a high-speed blender for silky soup.
• Spices: Adjust cinnamon, nutmeg, and ginger according to taste.
• Sweetness: Add a teaspoon of maple syrup if apples are too tart.
• Storage: Soup can be made ahead and reheated gently.

Variations

1. Spiced Apple-Squash Soup: Add a pinch of cloves or allspice for a holiday twist.
2. Vegan: Use coconut milk and vegetable broth for a plant-based version.
3. Savory Version: Skip sweet spices and add thyme, sage, or rosemary.
4. Creamy Twist: Stir in cream cheese or mascarpone for extra richness.
5. Garnish Ideas: Toasted nuts, pumpkin seeds, croutons, or a drizzle of balsamic glaze.

Freezing and Storage

• Refrigerator: Store in an airtight container for 3–4 days.
• Freezer: Cool completely and freeze for up to 3 months in freezer-safe containers.
• Reheating: Thaw overnight and reheat gently on the stove, adding a splash of broth if needed.

Special Equipment Needed

• Baking sheet for roasting
• Large pot for soup
• Blender or immersion blender
• Knife and cutting board
• Measuring cups and spoons

Frequently Asked Questions (FAQ)

Q1. Can I use canned pumpkin instead of fresh squash?
Yes, but use unsweetened canned pumpkin and reduce liquid slightly.

Q2. Can I make this soup ahead of time?
Absolutely, flavors improve after sitting for a few hours or overnight.

Q3. Can I make it dairy-free?
Yes, use coconut milk or plant-based cream instead of dairy cream.

Q4. Can I make it spicier?
Yes, add a pinch of cayenne pepper or ground ginger for subtle warmth.

Q5. Can I freeze this soup?
Yes, it freezes well up to 3 months. Reheat gently and stir in additional liquid if too thick.

Conclusion

Apple and Butternut Squash Soup is a creamy, comforting, and flavorful soup that celebrates the best of fall produce. The natural sweetness of apples and butternut squash, combined with warm spices, creates a cozy and nourishing bowl of goodness.

It’s simple, elegant, and versatile, perfect for weeknight dinners, meal prep, or holiday entertaining.