Apple Butternut Squash Soup Recipe
This creamy Apple Butternut Squash Soup is made with tender butternut squash, tart Granny Smith apples and warm fall spices. An easy stovetop soup that's ready in about 45 minutes with no roasting required. Perfect for a cozy lunch or make-ahead Thanksgiving starter!
Servings: 8
Cost: $8
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
Make Ahead: The soup can be prepared up to 48 hours in advance and refrigerated in an airtight container.
Storage: Refrigerate cooled leftovers in an airtight container for up to 3–4 days. Refrigerate within 2 hours of cooking.
Freezing: For the best consistency, prepare the soup without the half and half and freeze for up to 3 months for best quality. Thaw overnight in the refrigerator, reheat thoroughly, and add the half and half before serving.
Reheating: Warm gently on the stovetop, stirring occasionally, until thoroughly heated. Add a splash of chicken stock if the soup becomes too thick.
Substitutions: Vegetable stock can be substituted for chicken stock. Heavy cream can replace half and half for a richer soup, or use unsweetened coconut milk for a dairy-free variation.
Blending Tip: An immersion blender makes it easy to puree the soup directly in the pot. If using a countertop blender, work in batches and follow the manufacturer's instructions for hot liquids.
Nutrition
Calories: 133kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 254mg | Potassium: 462mg | Fiber: 3g | Sugar: 10g | Vitamin A: 7497IU | Vitamin C: 18mg | Calcium: 57mg | Iron: 1mg