Creamy Apple Butternut Squash Soup Recipe

Introduction

This Creamy Apple Butternut Squash Soup is a comforting blend of sweet and savory flavors, perfect for a chilly day. Smooth and fragrant, it combines tender squash with crisp apples and warm spices for a delightful bowl that serves eight.

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 (or vegetable broth)
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 cup half and half

Instructions

1. Step 1: Heat the olive oil in a heavy-bottom stock pot over medium heat. Add the diced onion and cook until softened and translucent. Stir in the minced garlic and cook for about 1 minute until fragrant. This base builds the deep flavor profile of your soup.
2. Step 2: Add the cubed butternut squash and chopped apples to the pot. Cook for 4–5 minutes, stirring occasionally to soften and develop flavor.
3. Step 3: Pour in the chicken stock and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 15–20 minutes or until the squash is fork-tender.
4. Step 4: Carefully transfer the mixture to a blender. Cover the lid with a kitchen towel to prevent steam burns and puree until smooth. Return the puree to the pot and bring to a gentle simmer.
5. Step 5: Stir in cinnamon, nutmeg, ground ginger, salt, and pepper. Simmer for 5 minutes to allow spices to meld. Finally, stir in half and half for a silky finish and serve immediately.

Tips & Variations

• Use vegetable broth for a vegetarian-friendly version.
• For extra richness, substitute half and half with heavy cream.
• Add a pinch of cayenne pepper for a subtle spicy kick.
• Garnish with toasted pumpkin seeds or fresh thyme for added texture and flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Avoid boiling after adding half and half to maintain a creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, use vegetable broth instead of chicken stock and substitute the half and half with coconut milk or any plant-based cream alternative.

Can I freeze this soup?

Yes, but it’s best to freeze before adding the half and half. Thaw completely and warm gently, then stir in cream or a dairy substitute before serving.

Creamy Apple Butternut Squash Soup Recipe

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★★★★★

4.9 from 92 reviews

This Creamy Apple Butternut Squash Soup combines the natural sweetness of apples and butternut squash with warm spices for a comforting and velvety soup perfect for fall or any cozy meal. The soup is sautéed, simmered, and blended to a smooth consistency, finishing with a touch of half and half for richness.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 1 tablespoon olive oil
• 1 cup diced sweet onion
• 1 tablespoon minced garlic

Main Ingredients

• 4 cups cubed butternut squash
• 2 Granny Smith apples, peeled, cored, and chopped

Liquid and Seasonings

• 4 cups chicken stock (or vegetable broth)
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Finishing Touch

• 1/4 cup half and half

Instructions

1. Sauté the Aromatics: Heat the olive oil in a heavy-bottom stock pot over medium heat. Add the diced onion and cook until softened and translucent. Stir in the minced garlic and cook for about 1 minute until fragrant. This step creates the flavorful base of the soup.
2. Add Vegetables and Fruit: Add the cubed butternut squash and chopped apples to the pot. Cook for 4-5 minutes, stirring occasionally to allow the produce to soften slightly and develop flavor.
3. Simmer until Tender: Pour the chicken stock into the pot and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes until the butternut squash is fork-tender.
4. Blend to Smoothness: Carefully transfer the soup mixture to a blender. Cover with the lid and hold it down with a kitchen towel to prevent steam burns. Puree until completely smooth. Pour the puree back into the stock pot and return it to a gentle simmer.
5. Season and Finish: Stir in cinnamon, nutmeg, ginger, kosher salt, and black pepper. Let the soup simmer for another 5 minutes to meld the spices. Finally, stir in the half and half to create a silky, creamy texture. Serve immediately.

Notes

• Use vegetable broth instead of chicken stock for a vegetarian option.
• For a dairy-free version, substitute half and half with coconut milk or any plant-based cream.
• Be cautious when blending hot liquids; always hold the blender lid down with a towel to avoid burns.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
• Adjust seasoning to taste, adding more spices or salt if desired.

Keywords: butternut squash soup, creamy apple soup, fall soup recipe, autumn soup, smooth vegetable soup, easy soup, healthy soup