Save to Pinterest The first time I made butternut squash and apple soup, it was on a brisk October afternoon when the maple outside my kitchen window had just turned a brilliant orange. I'd hauled home a butternut squash from the farmers market on a whim, not entirely sure what I'd do with it. My daughter wandered in as I was chopping, grabbed a slice of apple I'd set aside, and suggested we combine them. That happy accident became one of our most treasured autumn traditions.
Last Thanksgiving, when my brother announced he was bringing his new vegetarian girlfriend to dinner, I panicked briefly before remembering this soup. I served it as our first course in small teacups with a swirl of coconut cream, and she quietly asked for the recipe before we had even moved on to the main course. Sometimes the simplest dishes make the strongest connections.
Ingredients
- Butternut squash: Look for one with a matte skin rather than glossy, which often indicates it was harvested too early and will lack that deep, nutty sweetness.
- Apples: I prefer using one tart Granny Smith and one sweeter Honeycrisp, creating a more complex flavor profile than using a single variety.
- Apple cider: The concentrated flavor in real apple cider adds depth that apple juice cant match, though in a pinch, juice works fine.
- Ground cinnamon and nutmeg: Toast these spices for about 30 seconds in the oil before adding liquids, a trick my grandmother taught me that awakens their aromatic oils.
- Vegetable broth: If you have homemade, use it here, as the clean flavor really shines through in such a simple soup.
Instructions
- Sauté the aromatics:
- Heat the olive oil until it shimmers slightly, then add diced onion and minced garlic. You want them soft and translucent but not browned, so keep the heat medium and stir occasionally.
- Add your star ingredients:
- Once the onions are softened, add the butternut squash and apple chunks. Watch how they begin to glisten as they pick up the flavors from the pan.
- Season thoughtfully:
- Sprinkle in the cinnamon, nutmeg, salt, and pepper, stirring to coat everything evenly. You should immediately smell the warm spices blooming in the heat.
- Simmer to tenderness:
- Pour in the vegetable broth and apple cider, bring everything to a gentle boil, then reduce to a simmer. The kitchen will fill with the most comforting autumn aroma as everything cooks together.
- Blend until silky:
- After the squash and apples are fork-tender, remove from heat and blend until velvety smooth. If using a countertop blender, work in batches and leave the lid slightly vented to prevent pressure buildup.
- Taste and adjust:
- Give your soup a final taste before serving. Sometimes a pinch more salt or a touch more cinnamon makes all the difference.
- Garnish with care:
- Ladle the soup into warmed bowls and finish with a swirl of cream and sprinkle of toasted pumpkin seeds. This contrast of creamy soup against crunchy seeds creates a perfect textural balance.
Save to Pinterest One particularly harsh winter, when my neighbor was recovering from surgery, I brought over a container of this soup and some fresh bread. Weeks later, she confided that it was the first thing that had actually tasted good to her after weeks of bland hospital food. Now whenever the leaves start changing, she knocks on my door with an armful of butternut squash from her garden, a gentle reminder that its soup season again.
Serving Suggestions
This soup transforms from a simple starter to a complete meal depending on how you serve it. For lunch, I pair it with a hearty grain salad or crusty sourdough bread for dipping. When hosting, I serve it in small portions as an elegant first course, often in espresso cups or small mason jars for a rustic touch. The bright orange color against a white bowl creates a striking presentation that always earns compliments before anyone even tastes it.
Storage and Make-Ahead
One of the magical qualities of this soup is how the flavors meld and deepen overnight in the refrigerator. I often make a double batch on Sunday afternoons, storing portions in glass containers for easy weekday lunches. In the refrigerator, it keeps beautifully for up to four days, and in the freezer for three months, though I recommend adding any cream garnish after reheating, not before freezing.
Variations Worth Trying
Over years of making this soup, Ive experimented with countless variations that have each brought something special to the original recipe. Adding a tablespoon of fresh ginger creates a warming soup perfect for fighting off winter colds. Swapping one of the apples for a firm pear introduces a subtle floral note that pairs beautifully with the squash.
- For a holiday version, stir in 2 tablespoons of maple syrup and a splash of bourbon just before serving.
- Adding a can of coconut milk creates a richer, more filling soup that can stand alone as a main course.
- For heat lovers, a diced jalapeño sautéed with the onions adds a surprising and welcome kick against the sweet background.
Save to Pinterest This butternut squash and apple soup has become more than just a recipe in my household, its a signal that the seasons are changing and its time to slow down and savor the moment. As the aroma fills your kitchen and the rich orange soup fills your bowl, I hope it brings you the same comfort it has brought to my table over the years.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Absolutely. This soup actually improves in flavor when made ahead, as the spices have time to meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, adding a splash of broth if needed to adjust consistency.
- → What apples work best in this soup?
Granny Smith apples provide a nice tart contrast to the sweet squash, while Honeycrisp or Fuji offer more sweetness. Choose firm varieties that hold their shape during cooking. Avoid overly soft apples like Red Delicious as they can become mushy.
- → How do I get the smoothest texture?
Blend thoroughly using an immersion blender or countertop blender. If using a countertop blender, work in batches and vent the lid to allow steam to escape. For an ultra-silky result, strain through a fine-mesh sieve after blending.
- → Can I freeze this soup?
Yes, freeze cooled soup in freezer-safe containers for up to 3 months. Leave room for expansion as liquids expand when frozen. Thaw overnight in the refrigerator before reheating. Note that cream garnishes should be added after reheating.
- → What can I serve alongside this soup?
Crusty bread, garlic knots, or homemade croutons are perfect for dipping. A simple green salad with vinaigrette balances the sweetness. For a heartier meal, pair with a grilled cheese sandwich or roasted chicken.
- → How can I add more protein?
Stir in white beans or chickpeas during the last 10 minutes of simmering. Serve with protein-rich toppings like toasted pumpkin seeds, chopped walnuts, or a dollop of Greek yogurt instead of cream.