Butternut Squash and Apple Soup
Easy Butternut Squash Soup with Apple has all the flavors of fall, and is made in 45 minutes. Minimal effort with big flavor. Perfect for those chilly evenings, cozy dinners, holiday gatherings, or even as a Thanksgiving appetizer.
Servings: 8
Calories: 175kcal
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
This soup pairs beautifully with a fall harvest salad, grilled cheese sandwiches, or a slice of homemade focaccia. It’s also a wonderful starter for Thanksgiving or a fall dinner party.
Storage
- 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.
Nutrition
Serving: 1g | Calories: 175kcal | Carbohydrates: 28g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 520mg | Potassium: 607mg | Fiber: 4g | Sugar: 13g | Vitamin A: 10064IU | Vitamin C: 25mg | Calcium: 77mg | Iron: 1mg