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Butternut Squash & Apple Soup is a great belly warmer, and super easy to make! It’s even good for you!
Update: This post was originally published in 2017, and has been updated with new content in January 2021 improve reader experience.
BRING ON THE SOUP! I’m a person that thinks soup is a meal in and of itself, and I ALSO think that regardless of the weather, a good bowl of soup is always a good idea.
What I love about this recipe the most is that you really just cut up your ingredients, and throw them in a pot and let them simmer. A quick blend with the immersion blender, and you have a really great tasting soup, that is thick and creamy and really great for you!
How to Peel Butternut Squash the Easy Way
Pop the squash, unpeeled, in the microwave and heat for a minute. The heat softens the skin, so it’s easier to peel!
It’s mostly hands-off, and delivers a wonderfully flavored soup in very little time – ie, under 30 minutes!
I make this several times in Fall and Winter when fresh butternut squash is in season, but I have also made it with great success from frozen cubes of butternut squash that I buy at the grocery store. Either way, it’s a great way to get your squash fix!
Why Apple?
Adding apple to this soup gives it a very subtle sweetness. Combined with the nutmeg, it’s a great flavor combination that everyone enjoys!
Kylee’s Notes & FAQs
What to do with leftovers
Store in a covered container in the refrigerator for up to 5 days. Reheat until it is piping hot!
Substitutions/Additions
Add a pinch of curry powder for a deep, warm flavor.
Add a little sour cream at the end for extra creaminess. It looks super adorable too.
Can you freeze Butternut Squash Soup?
Absolutely! I like to put it in single-serve containers and freeze up to a few months. It’s great to have a few different soups to choose from in the freezer, so I typically make a double batch of this. One pot for tonight, and one for the freezer.
Tips for peeling Butternut Squash
Pop the squash, unpeeled, in the microwave and heat for a minute. The heat softens the skin, so it’s easier to peel!
Is this recipe Gluten-Free?
Actually, yes it is. Do check the labels on the stock and spices you use if this is a requirement for your diet.
Ingredients:
Full, printable recipe below – just scroll down to the recipe card!
- Butternut Squash – you can buy this fresh and peel and chop it. Or, you can buy it frozen, OR you can buy it in the produce department already peeled and chopped.
- Vegetable Stock – make your own roasted vegetable stock, or use store-bought. Chicken stock is also totally acceptable if you don’t care about this being vegetarian
- Onion – dice this up finely so that it blends well at the end.
- Apple – you can peel this, or not. I tend to leave it on when using gala apples. The type of apple used is always up to you! Sweeter apples work best, but a tart Granny Smith is a good balance as well.
- Salt/Pepper – this is ALWAYS down to personal taste!
- Nutmeg – optional, but a small pinch of this adds a really nice warm flavor profile, that I find to be delicious!
How to make Butternut Squash Apple Soup:
Full, printable recipe below – just scroll down to the recipe card!
Prep
Peel the squash, chop into cubes. (see tip box for an easy way!)
Peel, core and chop the apple, dice the onion.
Let’s make soup!
Add the squash, apple, onion to a large dutch oven.
Add the stock.
Bring to a boil, then reduce to medium heat and simmer (stirring occasionally) for 15 to 20 minutes, or until the squash is tender.
Blend
Using an immersion blender, puree the soup (or add soup to a blender).
Test for seasoning, and adjust if necessary.
Devour.
Safety Tip
Be careful whenever you blend something hot – you want to leave the feed chute without the insert, so steam can escape !!
How to make this Soup Recipe without a blender:
(affiliate links). If a blender isn’t in the budget, I totally get it. I almost ALWAYS use a stick (immersion blender) It’s easier anyway! Added bonus is that immersion blenders are relatively inexpensive (around $30-$40). If I can’t find mine (my kitchen is a disaster, y’all), I have been known to use a hand mixer (that I use to whip cream) instead. I have also used my food processor,
This soup CAN be made without any automated tool, though. Just cook until very very soft, and use a potato masher to squish it as best you can, then whisk it until super smooth. You’ll get an arm workout – so maybe this is a good thing? You’re so welcome!
Do you love soup recipes? Here are some of my favorites:
- Creamy Chicken Tortilla Soup – hearty and warming with just the right amount of spice, blended with cheese, topped off with jalapenos, cilantro, and crispy tortilla strips.
- Chunky Loaded Baked Potato Soup– thick, delicious and like comfort in a bowl!
- Velvety Carrot Cilantro Soup – simple, but amazingly full-flavored. You’ll make this a LOT.
- Thick & Creamy New England Clam Chowder – an old classic, but a good one! It has bacon, so I mean…
- Best Ever Corn Chowder – quite a lofty title, but it’s true. It really is the best!
- Avgolemono Soup (from Country Living)
- 5-Ingredient Pea and Mint Soup (from Lauren Caris Cooks)
- ALL SOUP RECIPES:
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Healthy Butternut Squash & Apple Soup
Ingredients
- 3 cups butternut squash peeled and cut into cubes (see note for how to make this easy)
- 4 cups vegetable stock
- 1 cup onion diced
- 1 cup apple peeled, diced
- 1/2 tsp salt
- 1/2 tsp cracked pepper
- 1 pinch nutmeg
Instructions
- Add all ingredients to a large pot, or dutch oven.
- Bring to a boil and simmer for 15 to 20 minutes, or until the squash is tender.
- Using an immersion blender, puree the soup.
- Taste for seasoning, and adjust if necessary.
- Devour.
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
