If you are looking for a cozy, comforting dish that perfectly balances sweetness and warmth, you absolutely have to try this Butternut Squash Apple Soup. It’s a beautiful blend of roasted butternut squash and tart Granny Smith apples, simmered with fragrant spices and fresh herbs, resulting in a velvety, luscious soup that feels like a warm hug in a bowl. This soup is not only delicious but also packed with nutrients and vibrant autumn colors, making it the perfect starter or main course for chilly days.

Butternut Squash Apple Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Butternut Squash Apple Soup comes from its simple yet thoughtfully chosen ingredients. Each one plays a crucial role in creating a rich, balanced flavor profile and silky texture.

Vegetable oil: Used for sautéing the aromatics to develop deep flavors right at the start.
Large onion: Adds sweetness and depth when cooked down with the carrots and celery.
Carrots: Bring natural sweetness and bright orange color to the mix.
Celery: Contributes a subtle earthiness and freshness.
Salt and ground black pepper: Essential for seasoning and bringing all the flavors together.
Potatoes (Yukon gold or russet): Give the soup body and creaminess when pureed.
Butternut squash: The star ingredient, providing a sweet, nutty base with a velvety texture.
Granny Smith apples: Add a lovely tartness that brightens the soup.
Apple cider vinegar: A splash that lifts the flavors with just a touch of acidity.
Vegetable or chicken stock: Forms the flavorful liquid foundation for the soup.
Water: Used to adjust the soup’s consistency if needed.
Curry powder: Adds a warm, subtle spice that deepens the flavor complexity.
Cinnamon: Provides a hint of cozy sweetness complementary to the apples and squash.
Fresh sage leaves (or thyme): Impart a fragrant herbal note that ties everything beautifully together.
White bread: For homemade croutons, adding a delightful crunch to contrast the creamy soup.
Olive oil: Used to toast the croutons until golden and crispy.

How to Make Butternut Squash Apple Soup

Step 1: Sauté the Base Vegetables

Start by heating the vegetable oil in a large pot over medium-high heat. Once shimmering, toss in the diced onion, carrots, and celery. Stir them often as they soften and just begin to brown, allowing their natural sugars to caramelize. This is where the flavor foundation is laid — don’t rush it! Season lightly with salt and pepper to enhance each vegetable’s natural essence.

Step 2: Add the Potatoes, Butternut Squash, and Apples

After your aromatics have softened, add the peeled and diced potatoes, butternut squash, and Granny Smith apples. Cook everything together, stirring occasionally, letting these ingredients start to mingle and soften for about 10 relaxing minutes. This helps deepen the flavors and starts the melding process before the liquids come in.

Step 3: Pour in the Liquids and Spices

Now comes the heart of this Butternut Squash Apple Soup—pour in the apple cider vinegar, vegetable stock, and water. Add the remaining salt along with the curry powder, cinnamon, and fresh sage leaves. Bring the pot to a boil, then reduce to a gentle simmer, covering it. Let these flavors develop for 20 minutes as the vegetables become fork-tender and the aromas begin to fill your kitchen with irresistible warmth.

Step 4: Prepare the Toasted Croutons

While the soup simmers, preheat your oven or air fryer to 375°F. Cube the white bread and place the pieces in a bowl. Drizzle with olive oil and sprinkle with salt, tossing to ensure every cube is lightly coated. Spread the cubes on a parchment-lined baking sheet, then bake for 5 to 7 minutes, watching carefully so they become perfectly crisp and golden. These croutons will add the perfect textural contrast to the silky soup.

Step 5: Purée the Soup

Once the vegetables are tender, remove the sage leaves and carefully purée the soup until silky smooth. Use an immersion blender directly in the pot or transfer the soup in batches to a countertop blender. Adjust the consistency with a splash of water if it feels too thick. Taste and tweak the seasoning, because this soup shines brightest when personalized.

Step 6: Serve with Warm Croutons

Ladle the soup into bowls and generously top with the freshly toasted croutons. The crispiness paired with the luscious, creamy soup is pure comfort food perfection.

How to Serve Butternut Squash Apple Soup

Garnishes

Beyond the crunchy croutons, fresh herbs like a sprinkle of chopped sage or thyme leaves add an inviting aromatic touch. A drizzle of good quality olive oil or a spoonful of crème fraîche can introduce a luscious richness that elevates this Butternut Squash Apple Soup to a next-level indulgence.

Side Dishes

Pair this soup with a crusty baguette or warm dinner rolls for a filling meal. A crisp green salad with a lemon vinaigrette offers a fresh contrast, while roasted vegetables or a simple grilled cheese sandwich turn it into a hearty comfort feast that satisfies all tastes.

Creative Ways to Present

For special occasions, serve the soup in hollowed-out mini pumpkins or bread bowls for a charming autumnal presentation. Swirl in a bit of coconut cream or swirl bright pesto on top for a surprising pop of flavor and vivid color to delight your guests.

Make Ahead and Storage

Storing Leftovers

This Butternut Squash Apple Soup keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to preserve freshness and all those cozy flavors you worked so hard to build.

Freezing

If you want to enjoy this soup later, it freezes wonderfully. Allow the soup to cool completely, then pour into freezer-safe containers. It will keep well for up to 3 months and thaw quickly in the fridge when ready to eat.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to avoid scorching. You might need to add a splash of water or stock to restore the perfect creamy consistency. Microwave reheating is convenient, too, just stir halfway through to ensure even warming.

FAQs

Can I use other types of apples?

Absolutely! While Granny Smith apples provide the ideal tartness that contrasts nicely with the sweet squash, you can experiment with Fuji or Honeycrisp apples for a slightly sweeter soup. Just adjust your seasoning accordingly.

Is this soup vegan?

Yes! When made with vegetable stock and without dairy garnishes, this Butternut Squash Apple Soup is completely vegan and packed with plant-based goodness.

Can I make this soup spicy?

Definitely! A pinch of cayenne pepper or a small diced chili added during step 3 will infuse the soup with a gentle heat that complements the natural sweetness beautifully.

What can I substitute for sage?

If fresh sage isn’t available, thyme is an excellent substitute. It offers a pleasant herbal flavor that works just as well in this soup.

How thick should the soup be?

The texture is up to your preference, but most enjoy this soup fairly smooth and creamy, neither too thin nor overly thick. You can always adjust by adding water or reducing the soup over low heat.

Final Thoughts

This Butternut Squash Apple Soup is more than just a meal — it’s a celebration of autumn flavors wrapped up in a cozy bowl. I encourage you to make it your own, savoring every spoonful of warmth and comfort. Whether you’re hosting friends or enjoying a quiet night in, this soup will become one of your cherished recipes in no time at all.