Butternut Squash Soup with Apple
This Creamy Butternut Squash Soup with Apple recipe captures the flavors and comfort of the fall season. Rich like bisque, this is a soup that has a hearty, velvety texture with subtle hints of spice. Perfect for those chilly evenings, cozy dinners, holiday gatherings, or even as a Thanksgiving appetizer.
I absolutely love to make homemade soup during the fall season right through the winter months. Sometimes I allow a slow simmer all day with our Slow Cooker Cabbage Roll Soup Recipe, or an Easy French Onion Soup when I’m short of time.
This recipe for Apple and Butternut Squash Soup makes use of the affordable root vegetables in fall, yet offers that twist of flavor to bring it to the next level.
If you’re questioning how a fruit like apple fits in with a butternut squash soup recipe, you’ll have to trust me that the addition of apples makes the perfect match.
The tartness of apples balances the earthy natural sweetness of the squash. It does the same for our Slow Cooker Apple Pork Recipe.
Tart Granny Smith apples cut through the richness and brings just enough acidity to balance everything out, while a touch of cinnamon and thyme give it warm, earthy notes. Finished with a splash of half and half, the soup turns silky smooth.
Butternut Squash Apple Soup is a creamy fall soup that is as simple as it is delicious. Packed with wholesome ingredients, this hot soup and its comforting blend of flavors will feel like a warm hug in a bowl.
You might also love our Thai Pumpkin and Coconut Soup Recipe, especially during the colder months.
Why You’ll Love This Recipe
- Total Time: 45 Minutes
- Serves: 8
Ingredients and Notes
As always, the full ingredients and recipe is on the printable recipe card at the end of this post.
Recipe Variations
Tips for Success
How to Make Butternut Squash and Apple Soup
STEP 1 – Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes, until softened and slightly caramelized. Stir in the garlic and cook for another 30 seconds until fragrant.
Toss in the butternut squash and apples. Stir well to coat with the onion and garlic mixture. Cook for 5 minutes to let the flavors start melding.
STEP 2 – Sprinkle in cinnamon, thyme, salt, and black pepper.
STEP 3 – Stir, then pour in the chicken stock. Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 20–25 minutes, until the squash and apples are fork-tender.
STEP 4 – Remove the pot from heat. Use an immersion blender directly in the pot (or add to a regular blender) to puree until silky smooth. If using a countertop blender, work in batches and be cautious with hot liquid (vent the lid slightly to avoid steam buildup).
STEP 5 – Stir in the half and half, adjusting seasoning as needed. If you prefer a thinner consistency, add a splash of more chicken broth.
STEP 6 – Ladle soup into bowls and top with fresh thyme. Serve apple butternut squash soup warm with crusty bread, a grilled cheese, or a fall salad.
What to Serve with Butternut Apple Soup
This hearty soup pairs beautifully with a fall harvest salad, grilled cheese sandwich, or a slice of Homemade Focaccia Bread. You can also serve Air Fryer Garlic Toast or Fluffy Baking Powder Biscuits on the side.
This soup also makes for a wonderful starter or appetizer for a Thanksgiving dinner or a fall dinner party.
Storage and Freezing
Recipe FAQ
Yes, frozen butternut squash can be used and will save prep time, since it’s already peeled and cubed. Add it straight to the pot without thawing
Yes! Add all ingredients except cream and thyme to your slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, then blend and stir in the cream before serving.
More Easy Soup Recipes
If you’ve tried this Butternut Squash and Apple Soup Recipe or any other recipe on my blog please let me know how it went in the comments below. I love hearing from you. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!
Butternut Squash and Apple Soup
Ingredients
- 1 tablespoons olive oil
- 1 red onion (diced)
- 3 garlic cloves
- 1 butternut squash (peeled and cut into cubes (about 4–5 cups))
- 3 Granny Smith apples (peeled and cut in cubes)
- 5 cups chicken stock ((or vegetable stock))
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup half and half cream ((or heavy cream for extra richness))
- fresh thyme (for garnish, optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes, until softened and slightly caramelized. Stir in the garlic and cook for another 30 seconds until fragrant.
- Toss in the butternut squash and apples. Stir well to coat with the onion and garlic mixture. Cook for 5 minutes to let the flavors start melding.
- Sprinkle in cinnamon, thyme, salt, and black pepper. Stir, then pour in the chicken stock. Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 20–25 minutes, until the squash and apples are fork-tender.
- Remove the pot from heat. Use an immersion blender directly in the pot to puree until silky smooth. If using a countertop blender, work in batches and be cautious with hot liquid (vent the lid slightly to avoid steam buildup).
- Stir in the half and half, adjusting seasoning as needed. If you prefer a thinner consistency, add a splash more stock.
- Ladle soup into bowls and top with fresh thyme. Serve warm with crusty bread, a grilled cheese, or a fall salad.
Video
Notes
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze cooled soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stove over medium heat, adding extra stock or water if needed.
Take advantage of inexpensive fall squash and make this yummy soup recipe. You will love it!