Easy Recipe: Butternut Squash Soup with Apples 

Easy Recipe: Butternut Squash Soup with Apples 

Why You Should Give This Recipe a Try

This Easy Recipe: Butternut Squash Soup with Apples is the perfect cozy soup for when the cold weather sets in. Tart Granny Smith apples and chunks of fresh butternut squash are blended together with a touch of cumin and cinnamon for a delicious, hearty soup. Top with a dollop of plain Greek yogurt or  sour cream and a sprinkle of pumpkin seeds (pepitas) for a dish that is absolutely packed with flavor. And while this fall soup is rich and satisfying on its own, pair Easy Recipe: Butternut Squash Soup with Apples with grilled cheese sandwiches for a warm and tasty main course meal that will satisfy the whole family. 

Some of the best features of this recipe:

Easy: Take a shortcut and purchase cubed or diced butternut squash. It’s a little more expensive, but it will save you so much time!

Flavorful: Butternut squash soup pairs well with many flavors, but I find the sweetness of the squash and the tartness of the apples is the perfect combination. Add cumin and cinnamon to bring a depth of flavor to dinner on a cold night.

Texture: You can easily adjust the texture to suit your taste. Leave some chunks of squash and apples or add more cream and blend until completely smooth. 

Toppings: There are so many possibilities! I like to add sour cream (to so many things!) and a sprinkle of pumpkin seeds (roasted pepitas), but you can also add a dollop of great yogurt or a  drizzle of cream with a light sprinkling of cinnamon. If you have time and extra bread, homemade croutons are also great.

As always, Easy Recipe: Butternut Squash Soup with Apples is super simple to make with no complicated cooking techniques, no special equipment, and with basic ingredients you can find in any grocery store.

Recipe Ingredients

​2 tbsp extra virgin olive oil

2 cups chopped butternut squash

1 shallot

1 cup chopped Granny Smith apples (1-2 medium apples)

1/2 tsp cinnamon

1/4 tsp cumin

1/4 tsp cardamom

1/2 tsp dried thyme

2 cups low sodium chicken broth

​1/4 cup heavy cream

Salt & black pepper

​Optional toppings:

Sour cream

​Plain Greek yogurt

Additional heavy cream

Roasted pepitas

Homemade croutons

Helpful Tools

• Rimmed sheet pan
• Large stockpot
• Sharp knife
• Cutting board
• ​Measuring cup
• Measuring spoons
• Wooden spoon
• Immersion blender (See Tips & Tricks for alternatives.) 

Ingredient Notes

Butternut squash: Preparing a whole squash can be a bit time-consuming, so I highly recommend using pre-cut squash. The cubes should also be on the smaller side and it is often sold in chunks. Be sure to cut it down if necessary.

Apples: The tartness of Granny Smith apples works as a great contrast to the mild sweetness of the butternut squash. You can replaced the Granny Smiths with Honeycrisp apples if you prefer.

Chicken broth: You can use vegetable broth in place of the chicken broth.

Cardamom: As I usually like to point out, cardamom can be very expensive. It you like, you can omit it.

Step-by-Step Instructions

1. Preheat the oven to 400 degrees F.

2. Spread out the butternut squash on a rimmed baking sheet and lightly drizzle with about 1 tablespoon of olive oil

3. Roast the squash until fork tender, about 25 minutes. The cooking time will vary with the size of the cubes, so begin testing them at 20 minutes.

4.  Prepare the other ingredients while the squash cooks. Dice the shallot and set aside.

5. Core, peel, and cube the apples. Set aside.

6. Heat 1 tablespoon of olive oil in a large pot over medium-high heat.

7. Add the diced shallot to the olive oil and cook until soft, about 3 minutes.

8. Add the roasted squash and apple cubes to the pot.

9. Pour in the chicken broth.

10. Sprinkle in the cinnamon, cumin, cardamom, and thyme.

11. Lightly salt and pepper.

12. Stir the ingredients and cover the pot, cooking at a gentle simmer over medium heat. If the soup is boiling too vigorously, turn the heat to medium-low. Cook until all of the ingredients are soft, about 15-20 minutes.

13. Remove the pot from the heat and blend with an immersion blender, blending in various sections of the pot until the big chunks are broken down. You should choose to blend until you reach the desired texture, leaving larger pieces if you like or blending until it achieves a silky texture. 

14. Pour in 1/4 cup of heavy cream and stir.

15. Serve as is or add desired toppings.

Check out the printable recipe card with step-by-step instructions for making Easy Recipe: Butternut Squash Soup with Apples, below.

Storage

Store leftover soup in an airtight container in the fridge for 2-3 days. Add a bit more cream during the reheating if necessary.

Tips & Tricks

Try to cut your apples into about the same size as the butternut pumpkin pieces so that they are done cooking at the same time.

Don’t have an immersion blender? You can use a regular countertop blender or a food processor. As with any means of blending, be sure you are careful when blending the hot soup. You may need to work in batches if using a blender to avoid splashing. 

Soup season is upon us! Try some of these other easy, delicious, and totally cozy recipes.

Easy One Pot Lemon Chicken Orzo Soup with Leeks 

Creamy Tomato Florentine Soup with Rice (Tomato & Spinach)

Easy Creamy Spicy Homemade Tomato Soup

Easy Recipe for One Pot Tortellini Soup with Chicken

Best One Pot Loaded Baked Potato Soup Recipe 

Creamy Butternut Squash and Carrot Soup Recipe