Thick, creamy, and full of cozy autumn flavor, this Butternut Squash Apple Soup combines earthy carrots and celery, naturally sweet butternut squash, and a touch of tart apple for a well-balanced, comforting bowl.
Making butternut squash soup is my favorite fall ritual. Over the years I’ve also roasted pumpkin seeds, baked cinnamon apples, and made apple cider donuts to celebrate the season’s flavors. This butternut squash and apple version is one of my most comforting and versatile soups.
A personal note
I’ve been making butternut squash soup for more than two decades. It started when my daughter was a baby in Brazil and it quickly became a family favorite. Over the years I developed variations—some with turmeric, some roasted—and this apple-infused version is one of the coziest.
I hope this soup brings as much warmth to your home as it has to mine 💛
Butternut Squash Soup with Apple — Ingredients
This soup uses simple, nourishing ingredients to deliver a hearty, feel-good bowl.
- Butternut squash: Peeled and chopped into small, even chunks so they cook evenly. Pre-cut squash from the store works fine.
- Apples: I use large apples, sliced. The peel can be left on—when blended it won’t be noticeable.
- Carrots and celery: Chopped to build a savory base.
- Aromatics: Shallots and garlic sautéed for depth of flavor.
- Apple cider: Use regular apple cider (not vinegar or hard cider) for natural sweetness and apple character.
- Vegetable broth: Low-sodium is best so you can control the salt. Vegetable stock is an acceptable substitute.
- Tomato paste: Adds umami and helps thicken the soup.
- Seasonings: Bay leaves, a cinnamon stick, and fresh thyme provide warm, layered flavor. Dried thyme works if you don’t have fresh.
- Olive oil, salt and pepper: For sautéing and seasoning to taste.
How to Make Apple and Squash Soup
1. Sauté aromatics: Heat the olive oil in a heavy pot over medium heat. Add diced shallot, minced garlic, chopped carrots, and celery. Sauté until the vegetables begin to soften—this builds a flavorful base.
2. Add cider and tomato paste: Stir in the apple cider, then add tomato paste and season with salt and pepper. Mix well so the tomato paste dissolves into the aromatics.
3. Add squash and apples: Add the butternut squash chunks, sliced apples, cinnamon stick, fresh thyme, and bay leaves. Pour in the vegetable broth, stir, and bring to a simmer.
4. Simmer until tender: Cover and cook on medium heat for about 30–35 minutes, until the squash and apples are very tender and most of the liquid has reduced, though some should remain.
5. Blend to finish: Remove the cinnamon stick and bay leaves. Use an immersion blender directly in the pot, or transfer the soup to a blender in batches. Blend until smooth and creamy. Adjust the consistency with extra broth, water, or a splash more apple cider.
6. Serve: Ladle into bowls and garnish with your favorite toppings—plain yogurt, toasted coconut shavings, a drizzle of olive oil, or fresh thyme are all lovely choices.
FAQs
Yes. Many winter squashes will work, but butternut offers a smooth texture and naturally sweet flavor that pairs especially well with apples.
Yes. Sauté the vegetables first, then transfer everything to the crock pot and cook on low for 4–6 hours until the squash and apples are tender.
You can leave the peel on if you plan to blend the soup; it will be pureed into the texture. If you prefer, peel it—either method works as long as the squash is clean.
Tips for Success
• If you don’t have apple cider, substitute apple juice or add an extra cup of broth (the soup will be less sweet with broth).
• An immersion blender makes pureeing easy right in the pot; a countertop blender works as well.
• Adjust liquid to reach your preferred thickness—add broth, water, or cider as needed.
• Cut squash into even-sized cubes so everything cooks uniformly.
• The soup may darken slightly after a day due to apple oxidation; the flavor remains great.
What to Serve With Butternut Squash Soup
This rich soup pairs nicely with crusty or soft breads for dipping, light salads, or a simple one-pan main for a fuller meal.
For dipping: Garlic bread, honey oat bread, or a soft sandwich loaf soak up the soup beautifully.
On the side: A quinoa tabbouleh, brussels sprout and kale salad, or a chickpea quinoa salad add brightness and texture.
As a main course pairing: Serve alongside a sheet pan of roasted shrimp and vegetables, roasted chicken and vegetables, or a rustic sheet-pan pizza for a heartier dinner.
Storage
Fridge: Store leftovers in an airtight container for up to 4 days. The soup may thicken—thin it with water or broth before reheating.
Freezer: Freeze portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave.
Make-ahead: This soup can be prepared up to 4 days ahead, making it convenient for meal prep and quick weeknight dinners.
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Butternut Squash Soup Recipe with Apples
Ingredients
- 1 butternut squash (about 4 cups), cut into chunks
- 2 large apples (about 3 cups), sliced
- 2 carrots (1 cup), chopped
- 2 celery sticks (1/2 cup), chopped
- 2 shallots, diced
- 3 garlic cloves, minced
- 1 cup apple cider
- 3 cups vegetable broth
- 2 tbsp tomato paste
- 2 bay leaves
- 1 cinnamon stick
- Salt and pepper to taste
- Fresh thyme
- 1 tbsp olive oil
Instructions
- Heat oil in a heavy pot. Add shallot, garlic, carrots, and celery and sauté until they begin to soften.
- Stir in apple cider, add tomato paste, and season with salt and pepper. Mix well.
- Add butternut squash, apples, cinnamon stick, thyme, and bay leaves. Pour in vegetable broth and stir.
- Cover and cook on medium heat for 30–35 minutes, until squash and apples are tender and some liquid remains.
- Remove cinnamon stick and bay leaves. Blend the soup with an immersion blender or in batches in a countertop blender until smooth. Adjust liquid as needed.
- Serve with toppings like yogurt, toasted coconut, or fresh thyme.
Notes
Please note: this recipe calls for apple cider (juice), not apple cider vinegar.
If you prefer not to use cider, replace it with an extra cup of broth.
You can use dried thyme if fresh isn’t available.
An immersion blender saves time and reduces cleanup, but a regular blender works too.
Nutrition
Carbohydrates: 33 g |
Protein: 2 g |
Fat: 3 g |
Fiber: 5 g |
Sugar: 16 g
Nutrition information is an estimate and should be used as a guideline.
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