So, you want comfort food but also something that feels slightly fancy and healthy at the same time? Enter butternut squash soup with apple. It’s cozy, it’s creamy (without needing a ton of cream), and it has that subtle sweetness from the apple that makes people think you’re secretly a professional chef. Spoiler: you’re not, but they don’t need to know.
Why This Recipe is Awesome
First off, this soup is basically autumn in a bowl. It’s warm, velvety, and makes your kitchen smell like you’re about to host a Pinterest-worthy dinner party.
Second, it’s stupidly easy. You roast, you simmer, you blend. That’s it. If you can operate an oven and press “on” on a blender, you’re golden.
Third, it’s versatile. Want it vegan? Easy. Want it extra creamy? Done. Want to toss in spices that make it taste like Thanksgiving and Christmas had a baby? Go for it.
And finally—this recipe has serious show-off potential. Serve it in a mug with a swirl of cream on top, and people will think you’re a culinary genius. All you really did was blend vegetables.
Ingredients You’ll Need
- 1 medium butternut squash (the star of the show, duh)
- 2 apples (go tart, like Granny Smith, so it doesn’t taste like apple pie soup)
- 1 onion (because soup without onion is just sadness)
- 2–3 garlic cloves (the flavor MVP)
- 4 cups vegetable broth (or chicken broth if you’re not team veggie)
- 2 tablespoons olive oil (liquid gold)
- 1 teaspoon salt (don’t skip it—you’re not in a bland diet ad)
- 1/2 teaspoon black pepper (add more if you like a little kick)
- 1/2 teaspoon cinnamon (trust me, it works)
- Optional: 1/4 teaspoon nutmeg (warm, cozy vibes)
- Optional swirl of heavy cream or coconut milk (for extra creaminess and Instagram appeal)
Step-by-Step Instructions
- Preheat oven to 400°F (200°C). Slice your butternut squash in half, scoop out the seeds, and roast cut-side up with olive oil drizzled on top. Roast for about 40 minutes until tender.
- Meanwhile, chop your onion and apples. Sauté onion in a large pot with olive oil until soft and golden. Add garlic and cook another minute.
- Scoop the roasted squash flesh into the pot. Add chopped apples, cinnamon, nutmeg, salt, and pepper. Stir until it smells like heaven.
- Pour in vegetable broth. Bring to a simmer and cook for 15–20 minutes until the apples are soft.
- Blend everything until smooth. Use an immersion blender if you’re fancy, or a regular blender if you’re willing to risk hot soup explosions (cover with a towel, please).
- Taste test. Adjust seasoning. Add cream or coconut milk if you’re going for velvety luxury.
- Serve hot with crusty bread, a swirl of cream, or even a sprinkle of pumpkin seeds if you’re feeling extra.
Common Mistakes to Avoid
- Skipping the roast. Roasting the squash = caramelized flavor gold. Boiling it is fine if you like bland soup.
- Forgetting the apples. This isn’t butternut squash soup with a side of disappointment.
- Over-blending hot soup in a blender without a towel. Say hello to third-degree burns and a Jackson Pollock soup painting on your walls.
- Going overboard with cinnamon. This is soup, not a cinnamon roll.
Alternatives & Substitutions
- Don’t have butternut squash? Use pumpkin, acorn squash, or sweet potatoes. The vibe is similar.
- No Granny Smith apples? Try Honeycrisp or Pink Lady. Just avoid super-sweet varieties unless you want dessert soup.
- Want it spicy? Add a pinch of cayenne or chili flakes.
- Want it vegan? Stick with vegetable broth and swirl in coconut milk.
- Want it ultra-rich? Heavy cream or half-and-half will take it over the top.
FAQ
Can I make this ahead of time?
Yes. In fact, it tastes even better the next day when the flavors have time to mingle.
Can I freeze this soup?
Absolutely. Just don’t add cream before freezing—stir it in when reheating.
Do I need to peel the squash?
Nope. Roasting makes it scoopable and saves your fingers from a knife fight.
Can I use pre-cut squash?
Yes, and I encourage it if you value your sanity. Just roast it the same way.
What do I serve this with?
Crusty bread, grilled cheese, or if you’re feeling extra, garlic butter croutons.
Can I make it in the slow cooker?
Sure. Dump everything in, cook on low for 6–8 hours, then blend. Lazy chef’s dream.
Final Thoughts
Butternut squash soup with apple is the kind of recipe that makes you feel cozy, accomplished, and slightly smug when people ask, “You made this?!” It’s simple, flavorful, and endlessly adaptable.
So, next time you’re craving something warm and comforting (but not boring), grab that squash and those apples and get cooking. You’ll end up with a soup that feels fancy but requires minimal effort. Basically, the perfect kitchen win. Now go make it—and don’t forget the bread for dipping.