Butternut Squash and Apple Soup is one of those cozy recipes that brings warmth and joy, especially on brisk autumn days. Imagine coming home after a long day and breathing in the rich, inviting aroma wafting from your kitchen. The sweet scent of roasted butternut squash paired with the tartness of fresh apples creates a delightful contrast that’s simply irresistible. Plus, this soup is wonderfully creamy without requiring heavy cream, making it a great option for those who want a lighter yet satisfying meal. Whether you’re looking for a comforting bowlful or a healthy dish to fit into your weekly meal prep, this Butternut Squash and Apple Soup suits the bill. Let’s embark on a delicious culinary journey together, preparing a dish that’s sure to warm your heart and fill your belly.
Why This Recipe Works
This recipe strikes a perfect balance between flavors, infusing the sweetness of butternut squash with the tartness of apples. When these two ingredients come together, they create a symphony of tastes that dance on your palate. That lovely creaminess? It comes from blending the soup, bringing everything together in a silky texture that feels indulgent without being heavy. And let’s not forget about the health benefits—both butternut squash and apples are packed with vitamins, fiber, and antioxidants, making this soup not just comforting but nourishing, too.
Why You’ll Love This Butternut Squash and Apple Soup
When the temperatures drop, there’s nothing quite like a warm bowl of soup to wrap around you like a cozy blanket. This Butternut Squash and Apple Soup provides just that, delivering comfort right when you need it most. It’s also incredibly simple to whip up in one pot, making it a go-to recipe for busy weeknights. Plus, it’s flexible enough to accommodate different dietary preferences, ensuring everyone at the table can enjoy a bowl.
Ingredients for Butternut Squash and Apple Soup
- 1 tablespoon olive oil
- 1 cup diced carrots
- 1 cup diced yellow onion
- 1 butternut squash, peeled and cubed (approximately 6-7 cups)
- 2 apples, peeled and chopped
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
- 32 ounces low-sodium vegetable broth
- Salt and pepper, to taste
Preparing the Soup
Heating the Oil and Sautéing Vegetables
First things first, grab a large pot and heat 1 tablespoon of olive oil over medium-high heat. Once that oil is shimmering, toss in your diced onions and carrots. Sauté them together for about 4-5 minutes, letting the onions become translucent and releasing that lovely aroma into the air.
Adding the Main Ingredients
Next, it’s time to invite in the star ingredients. Add the cubed butternut squash, chopped apples, ground cinnamon, nutmeg, cayenne pepper, and a pinch of salt and pepper. Give everything a good stir, and let it sauté for another 2-3 minutes. This step helps to meld those flavors together beautifully.
Simmering the Soup
Now, pour in 32 ounces of low-sodium vegetable broth, stirring gently to combine. Bring the whole mixture to a rolling boil. Once it reaches that bubbling point, grab a lid and cover the pot. Reduce the heat and let it simmer for 30-40 minutes until the squash is tender and ready to shine.
Blending to Creamy Perfection
When the vegetables are cooked, it’s time to get creamy! Turn off the heat and use an immersion blender to purée the soup until it’s smooth and silky. Make sure to taste it—this is your chance to adjust the seasoning with more salt or pepper if needed.
Serving Suggestions
Serve this warm and comforting Butternut Squash and Apple Soup right away. For an extra touch, sprinkle some crunchy croutons or add a dollop of sour cream on top. Pair your bowl of soup with a slice of crusty bread or a fresh side salad for a delightful meal.
Tips for Success
To ensure even cooking, make sure your butternut squash is cut into uniform pieces. Also, investing in a high-quality vegetable broth can significantly enhance the flavor of your soup. The quality of your ingredients truly makes a difference!
Variations
If you want to switch things up, try substituting pears for the apples for a unique twist. Ginger can also add a spicy kick, while coconut milk can introduce an extra creamy element that’s hard to resist.
Storage Tips
Let the soup cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 5 days or freeze it for as long as 3 months—perfect for meal prepping!
Pairing Ideas
This soup pairs wonderfully with a light, crisp white wine like Sauvignon Blanc. For a hearty meal, serve it alongside a warm sandwich filled with your favorite ingredients.
FAQs
Can I make this soup in advance?
Absolutely! It keeps well in the refrigerator for up to 5 days and can also be frozen for longer storage.
What type of apples work best in this recipe?
Sweet apples like Fuji or Honeycrisp will complement the flavors beautifully and enhance the overall taste.
Can I add protein to the soup?
Yes, shredded chicken or white beans can be mixed in for extra protein.
Is this soup vegan?
Yes, since it uses vegetable broth and contains no animal products, it’s completely vegan-friendly.
How can I make the soup spicier?
To add more heat, simply increase the cayenne pepper or toss in some red pepper flakes to taste.
This Butternut Squash and Apple Soup serves as a delightful hug in a bowl, perfect for chilly evenings. Its creamy texture combined with sweet and savory notes creates a comforting dish that’s not only simple to prepare but also nourishing. Enjoy experimenting with the variations and pairings to make this warm dish your own!
Print
Butternut Squash and Apple Soup
This Butternut Squash and Apple Soup offers a cozy blend of sweet and savory flavors, perfect for autumn days. Its creamy texture satisfies without being heavy.
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
- 1 tablespoon olive oil
- 1 cup diced carrots
- 1 cup diced yellow onion
- 1 butternut squash, peeled and cubed (approximately 6–7 cups)
- 2 apples, peeled and chopped
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
- 32 ounces low-sodium vegetable broth
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Sauté diced onions and carrots until onions are translucent.
- Add cubed butternut squash, chopped apples, spices, and stir.
- Pour in vegetable broth, bring to boil, then cover and simmer for 30-40 minutes.
- Blend the soup until smooth and adjust seasoning as needed.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Cut butternut squash into uniform pieces for even cooking.
Use high-quality vegetable broth for enhanced flavor.
Can substitute pears for apples or add ginger for spice.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 8g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 2g
- Cholesterol: 0mg
