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This easy Apple Butternut Squash Soup is smooth, creamy and packed with the best flavors of fall! Tart Granny Smith apples balance the natural sweetness of butternut squash, while cinnamon, ginger and nutmeg add a little warmth. It’s a light but satisfying soup that’s ready in just 45 minutes, and you don’t even need to turn on the oven.
Table of Contents
- Kellie’s Note Butternut Squash Soup with Apple
- Why You’ll Love My Apple Butternut Squash Soup
- Ingredients for Apple Butternut Squash Soup
- How to Make Apple Butternut Squash Soup
- Kellie’s Tips for the Best Apple Butternut Squash Soup
- Easy Apple Butternut Squash Soup Variations
- What to Serve with Apple Butternut Squash Soup
- More Easy Fall Soup Recipes
- Apple Butternut Squash Soup Recipe
- Apple Butternut Squash Soup FAQs
Kellie’s Note
Butternut Squash Soup with Apple
I first made this soup after a trip to the apple orchard left us with what felt like a lifetime supply of apples. A friend was coming over for lunch, and since I had a butternut squash hanging around, I decided to put them together. We had it with grilled cheese sandwiches, caught up on life, and it turned into one of those lunches you wish could last all afternoon.
Now it’s one of my favorite soups to make when the weather gets chilly. It’s simple enough for a weeknight lunch but pretty enough to serve as a starter for Thanksgiving or a holiday dinner.
Why You’ll Love My Apple Butternut Squash Soup
- Easy to make. Everything cooks in one pot on the stovetop, so there’s no need to roast the squash first.
- Perfectly balanced flavor. Tart Granny Smith apples complement the naturally sweet squash without making the soup taste like dessert.
- Creamy without being heavy. Just a little half and half gives this soup a rich, silky finish.
- Ready in 45 minutes. It’s a simple fall soup that doesn’t require hours of simmering.
- Great for entertaining. Make it ahead for Thanksgiving or serve smaller portions as an elegant holiday appetizer.
Ingredients for Apple Butternut Squash Soup
You only need a handful of simple ingredients to make this creamy Butternut Squash and Apple Soup Recipe. The full ingredient measurements are in the recipe card below.
- Olive Oil – Used to soften the vegetables and build flavor. Butter can be substituted for a richer taste.
- Sweet Onion – Adds a mild, savory sweetness to the soup. Yellow onion works, too.
- Garlic – Fresh minced garlic gives the soup a flavorful base.
- Butternut Squash – The star of the soup! Fresh, peeled and cubed squash works best, but pre-cut squash saves prep time.
- Granny Smith Apples – I love these because their tart flavor balances the natural sweetness of the squash. Honeycrisp or Pink Lady apples are good alternatives if you prefer a slightly sweeter flavor.
- Chicken Stock – Adds savory depth and keeps the soup from tasting too sweet. Use vegetable stock for a vegetarian version.
- Cinnamon, Ginger and Nutmeg – These warm spices give the soup its signature fall flavor without overpowering the squash.
- Salt and Pepper – Bring all the flavors together.
- Half and Half – Gives the soup a smooth, creamy finish. Heavy cream makes it richer, while unsweetened coconut milk can be used for a dairy-free variation.
How to Make Apple Butternut Squash Soup
This easy Apple Butternut Squash Soup comes together in one pot with just a few simple steps. No roasting required!
- Sauté the aromatics. Heat the olive oil in a large pot over medium heat. Cook the onion until softened, then add the garlic and cook for another minute.
- Add the squash and apples. Stir in the cubed butternut squash and chopped apples. Cook for 4–5 minutes, stirring occasionally.
- Simmer until tender. Pour in the chicken stock and bring to a boil. Reduce the heat and simmer for 15–20 minutes, until the squash is fork-tender.
- Blend until smooth. Carefully puree the soup in batches in a blender, or use an immersion blender directly in the pot.
- Season the soup. Return the soup to the pot if needed, stir in the cinnamon, ginger, nutmeg, salt and pepper, and simmer for another 5 minutes.
- Make it creamy. Stir in the half and half until combined. Serve warm with your favorite toppings.
For the exact measurements and complete instructions, scroll down to the printable recipe card.
Kellie’s Tips for the Best Apple Butternut Squash Soup
- Cut the squash into even pieces. This helps it cook at the same rate so you don’t end up with crunchy pieces when it’s time to blend.
- Don’t rush the simmer. The squash should be completely fork-tender before blending. If it’s still firm, give it a few more minutes.
- Use an immersion blender. It’s my favorite way to make creamy soups because you can blend everything right in the pot. If using a regular blender, work in small batches and follow the manufacturer’s instructions for blending hot liquids.
- Adjust the consistency. If your soup is thicker than you like, stir in a little extra stock until it’s just right.
- Taste before serving. Apples and squash vary in sweetness, so taste the soup after blending and adjust the salt and pepper as needed.
- Add the cream at the end. Stirring in the half and half after the soup has simmered gives it a smooth finish without unnecessarily boiling the dairy.
What Are the Best Apples for Butternut Squash Soup?
I prefer Granny Smith apples for this recipe because their tartness helps balance the naturally sweet butternut squash. The result is a creamy, savory soup with just a hint of apple flavor.
You can also use Honeycrisp, Pink Lady or another crisp, sweet-tart apple. Just keep in mind that sweeter apples will make the finished soup a little sweeter, too.
I recommend peeling the apples before adding them to the soup for the smoothest texture.
Can You Use Frozen Butternut Squash?
Yes! Frozen cubed butternut squash can be a convenient substitute for fresh. Add it directly to the pot and simmer until completely tender before blending. The cooking time may vary depending on the size of the pieces.
Pre-cut fresh squash is another great shortcut, especially when you’re trying to get dinner on the table without wrestling with a whole butternut squash.
Easy Apple Butternut Squash Soup Variations
This recipe is delicious just as it is, but you can easily adapt it to suit your taste.
- Vegetarian: Substitute vegetable stock for the chicken stock.
- Dairy-Free: Use unsweetened coconut milk instead of half and half for a creamy, dairy-free alternative. Be sure to use vegetable stock if you also want the soup to be vegan.
- Extra Creamy: Replace the half and half with heavy cream for a richer, more indulgent soup.
- A Little More Savory: Add a small amount of fresh thyme or sage as an optional variation for a more herb-forward flavor.
These are optional variations; my original recipe uses chicken stock, half and half, and warm spices.
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What to Serve with Apple Butternut Squash Soup
This creamy butternut squash and apple soup is light enough for lunch but also makes a beautiful starter for a fall dinner or holiday meal.
A few of my favorite ways to serve it:
- Grilled Cheese Sandwiches – My favorite pairing! A crispy, buttery sandwich is perfect for dipping into the creamy soup.
- Bourbon Roasted Pear Salad – A delicious fall-inspired side that makes a lovely lunch.
- Crusty Bread – Perfect for soaking up every last bit of soup.
- Thanksgiving Appetizer – Serve the soup in small cups or shot glasses for an elegant make-ahead starter before the roast turkey, mashed potatoes and stuffing.
Easy Soup Toppings
Dress up each bowl with a swirl of sour cream, a little freshly grated nutmeg, diced apples or chopped parsley. A few toasted pumpkin seeds or crunchy croutons are also delicious if you want some extra texture.
More Easy Fall Soup Recipes
If you’re as obsessed with soup season as I am, you’ll love these easy, comforting soup recipes!
- Creamy Pumpkin Soup – Another smooth, flavorful fall favorite.
- French Onion Soup – Rich, savory and loaded with caramelized onions.
- Creamy Chicken and Wild Rice Soup – Hearty and satisfying for chilly nights.
- Broccoli Potato Soup – Creamy comfort food that’s perfect for lunch or dinner.
- Sausage Tortellini Soup – A cozy, filling soup for busy weeknights.
If you make this Apple Butternut Squash Soup, I’d love to hear what you think! Leave a star rating and comment below, and tell me if you served it for lunch or added it to your holiday menu.
Want even more soup season recipes? Follow us over on Instagram!
Apple Butternut Squash Soup Recipe
Equipment
- measuring spoons
- measuring cup
- chef's knife
- cutting board
- wooden spoon or spatula
- blender or immersion blender
Ingredients
- 1 tablespoon olive oil
- 1 cup diced sweet onion
- 1 tablespoon minced garlic
- 4 cups cubed butternut squash
- 2 Granny Smith apples, peeled, cored and chopped
- 4 cups chicken stock
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/4 cup half and half, or heavy cream
Instructions
- Heat the olive oil in a heavy-bottomed stockpot or Dutch oven over medium heat. Add the onion and cook until softened. Stir in the garlic and cook for 1 minute.
- Add the cubed butternut squash and chopped apples. Cook for 4–5 minutes, stirring occasionally.
- Pour in the chicken stock and bring to a boil. Reduce the heat to low and simmer for 15–20 minutes, or until the butternut squash is completely fork-tender.
- Carefully puree the soup until smooth using an immersion blender, or transfer it in batches to a blender suitable for hot liquids, following the manufacturer’s safety instructions. Return the pureed soup to the pot if necessary and bring to a gentle simmer.
- Stir in the cinnamon, nutmeg, ginger, salt and pepper. Simmer for an additional 5 minutes.
- Stir in the half and half until completely combined. Taste and adjust the seasoning, if needed.
- Serve warm with freshly grated nutmeg, diced apples or a swirl of sour cream, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Apple Butternut Squash Soup FAQs
Do you have to roast butternut squash before making soup?
No! That’s one of the things I love about this Apple Butternut Squash Soup recipe. The squash cooks right in the pot with the apples and chicken stock, so there’s no need to roast it first. Once everything is tender, simply blend it until smooth.
What apples are best for butternut squash soup?
Granny Smith apples are my favorite because they’re tart enough to balance the sweetness of the butternut squash. Honeycrisp and Pink Lady apples are also good options if you prefer a slightly sweeter soup.
Can I make butternut squash and apple soup without cream?
Yes! You can leave out the half and half for a lighter soup or substitute unsweetened coconut milk for a dairy-free version. The blended squash naturally creates a thick, velvety texture.
Can I make this soup ahead of time?
Absolutely! You can prepare it up to 48 hours before serving and store it in an airtight container in the refrigerator. Reheat gently on the stovetop before serving.
Can you freeze apple butternut squash soup?
Yes. For the smoothest consistency after thawing, I recommend freezing the soup before adding the half and half. Freeze in airtight, freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator, reheat thoroughly, and stir in the cream just before serving.
Why is my butternut squash soup too thick?
The soup can thicken as it cools, especially after refrigerating. Simply stir in a little extra chicken or vegetable stock while reheating until it reaches your preferred consistency.
How do you keep butternut squash soup from being too sweet?
Using tart apples, like Granny Smith, helps balance the natural sweetness of the squash. The chicken stock, garlic, onion, salt and pepper also add savory flavor. Taste the finished soup before serving and adjust the seasoning as needed.
I had a butternut squash-apple soup when eating out last month and decided to look for a recipe. This is even better than the restaurant’s version — perfectly seasoned for my taste with just the right level of sweetness. A tip for other cooks — get an immersion blender! So much easier & more efficient than moving the soup to a blender then back to the pot.
Thank you so much! I appreciate your comment and tips.
I didn’t have enough butternut squash, but I had roasted garnet and Japanese sweet potato. I’m excited to see how it turns out. Fortunately I have an immersion blender.
The sweet potato works really well, I hope you like it!
I made this soup and found it pretty spicy for my taste. I would cut down on the spices if I made it again.
Thank you, Donna! Other readers will like to know the spice level if they’re sensitive. Have a great day!
Thank you for sending me recipes. Look forward to getting them.
YOU’RE WELCOME!
Can this be frozen? I have had very good luck with freezing soups that have cream in them.
Yes, this is a great one to freeze.
I’ve made this recipe several times and it is the best. I love it and it’s so easy to make. I’m on weight watchers and this is my go to soup. I use fat free half and half.
I love this! I’m so happy you like it and it fits into your healthy eating plan.
Loved this soup! So easy and adding sour cream and pepitas made it complete
No leftovers, guests ate all of it. Going in my recipe file. Thanks
Thank you so much! I’m so happy you liked it!
Excellent ! Actually tasted better the next day. It was easier to taste all the ingredients.
I’m so glad you liked it!
Speaking from the UK, what is “Half & half” please?
Hi! My mother and grandmother are from the UK. Half and half equivalent in the UK would be single cream or a blend of milk and heavy cream in equal parts.
Excellent recipe!
Thank you!