Butternut Squash and Apple Soup Recipe

I have always liked soups that taste like the season without needing a long list of ingredients. This butternut squash and apple soup is one of those recipes I make when the weather starts cooling down and I want something warm, smooth, and comforting without making dinner feel heavy.

The combination sounds a little unusual the first time, especially if I am used to butternut squash being paired with only savory ingredients. But the apple makes so much sense once I taste it. I get the gentle sweetness from the squash, a little tartness from the apple, and then sage and thyme come in and keep the whole thing from tasting like dessert.

I also love how simple the finished soup looks. It turns this lovely golden-orange color and has a silky texture after blending. I don’t need much on top. Sometimes I add a tiny drizzle of cream, but honestly, most of the time I just grab a spoon and eat it.

A Soup I Make When Fall Finally Feels Real

For me, butternut squash soup is one of those foods that belongs to cooler weather. I might enjoy it any time of year, but I don’t really crave it until I start reaching for sweaters and thinking about what I can make in a big pot.

I like this version because the apple gives it something extra without taking over. I learned pretty quickly that I prefer a tart or sweet-tart apple here. The squash already has plenty of natural sweetness, so a very sweet apple can push the soup a little too far in that direction.

Granny Smith works when I want more contrast. Cortland, McIntosh, Empire, or Envy are nice when I want the apple flavor to be noticeable but softer. I don’t worry too much about the exact variety, though. I use whatever apple I have that tastes pleasantly tart when I bite into it.

One little habit I picked up is tasting the apple before adding it. If it is very sweet, I know I want to be a little more careful with seasoning the soup later. If it is quite tart, I know that contrast is going to be especially nice with the squash.

Ingredients I Used for the Recipe

• 1/2 onion: I use this as the savory base of the soup. A sweet or white onion is my first choice because it blends into the finished soup nicely.
• 1 tablespoon butter: I cook the onion and squash in butter for a little richness and flavor. Neutral oil works too if I want to keep the soup dairy-free.
• 1 pound peeled butternut squash: This is the main ingredient, giving the soup its creamy texture, golden color, and naturally sweet flavor.
• 1 small to medium apple: I use a tart or sweet-tart apple to brighten the squash and add another layer of fall flavor.
• 1/2 tablespoon fresh sage: Chopped sage gives the soup a warm, savory, slightly earthy flavor that keeps the fruit and squash balanced.
• 1 teaspoon fresh thyme: I add thyme for a gentle herbal note. I use a little less if I’m working with dried thyme.
• Salt and pepper: I add these gradually because the stock can already contain some salt.
• 2 teaspoons flour: I stir this in before the stock. It helps absorb the butter and gives the soup just a little more body.
• 2 cups light stock: Vegetable stock keeps the soup vegetarian, while chicken stock gives it a slightly deeper savory background.

I don’t usually peel the squash myself if I can avoid it. When I see peeled, cubed butternut squash at the store, I am very happy to take the shortcut. Cutting a whole squash isn’t difficult, but it can be the one part of the recipe that makes me suddenly decide I need to cook something else instead.

If I do use a whole squash, I peel it, remove the seeds, and cut the flesh into medium chunks. The pieces don’t need to be beautiful because everything gets blended anyway. I just try to keep them reasonably similar in size so they cook at about the same pace.

How to make BUTTERNUT SQUASH AND APPLE SOUP Recipe?

Step 1 – Prepare the squash, onion, and apple

I start by dicing the onion and getting the butternut squash peeled, deseeded, and chopped into medium-sized pieces. Then I peel and chop the apple and finely chop the sage.

I don’t spend much time making the apple pieces perfect. They are going into a pot and then through a blender, so I save my patience for other things.

Step 2 – Soften the onion in butter

I heat a wide pot over medium heat and add the butter. Once it melts, I add the onion and cook it for about 2 to 3 minutes, stirring occasionally.

I am only looking for the onion to start softening here. I don’t need it deeply browned. If it picks up too much color, I find the finished soup can lose some of that clean, bright flavor I like.

Step 3 – Add the butternut squash

I add the chopped squash and let it cook with the onion for another 3 to 5 minutes. This gives the squash a little time in the butter before the stock goes in.

This is also when the kitchen starts smelling good. I don’t rush this part, even though it is short. A few minutes of cooking the vegetables first makes the soup feel like I actually built some flavor instead of just boiling everything together.

Step 4 – Add the apple and herbs

Next I add the chopped apple, sage, thyme, a little salt, and some black pepper. I stir everything together, cover the pot, and lower the heat slightly.

I let the squash and apple sweat for a few minutes. They should begin softening, but I don’t need them fully cooked yet. If the bottom of the pot looks dry, I keep the heat gentle rather than turning it up.

Step 5 – Stir in the flour

Once the squash and apple have started to soften, I sprinkle in the flour and stir it through the vegetables. I cook it briefly so it can absorb the excess butter.

There is no need to make a separate flour mixture. I just sprinkle it directly into the pot and stir well. It is a small step, but it helps give the soup a slightly thicker, smoother consistency once everything is blended.

Step 6 – Add the stock and simmer

I pour in the stock and stir, making sure nothing is sticking around the bottom of the pot. I bring everything up to a boil, then immediately reduce it to a gentle simmer.

I cover the pot and cook for around 10 to 15 minutes. I check the squash with the tip of a knife. When it slides in easily, I know everything is ready for blending.

I have learned not to undercook the squash just because the pieces look small. If they are still firm, the blender has a harder job and the soup won’t become quite as silky. A few extra minutes is better than stopping too early.

Step 7 – Blend until smooth

I take the pot off the heat and use an immersion blender directly in the pot. I blend until the soup is smooth and creamy, moving the blender around so I don’t leave chunks hiding underneath.

If I don’t have an immersion blender, I can transfer the soup to a regular blender and blend it in batches. I let it cool for a few minutes first because very hot soup can be dangerous inside a closed blender. I would much rather wait a little than clean soup off the ceiling.

Step 8 – Taste and serve

After blending, I taste the soup and adjust the salt and pepper. This is the point where I decide whether it needs anything else. Usually, I find the apple, squash, and herbs have already done most of the work.

I serve it warm with bread when I want a simple lunch or dinner. A crusty piece of bread is especially good for scooping up the last few spoonfuls.

What I Like to Put With It

This soup is light enough to work as a starter, but I can easily turn it into a more filling meal. Bread is my easiest choice, especially when I have a loaf that is getting a little too close to its expiration date.

Sometimes I add couscous when I’m packing the soup for lunch. It makes the bowl more substantial without changing the flavor of the soup too much. I keep the couscous separate until I’m ready to eat if I’m storing everything ahead.

For a little garnish, I like a small drizzle of cream or a few croutons. Fried sage in butter is also really good when I have a few extra minutes and feel like making the bowl look a little more special.

That said, I don’t think this soup needs a pile of toppings. The color is already beautiful, and I like seeing that smooth golden surface when I serve it. Too many toppings can cover up the simple flavors that make this soup work.

Tips

• Use a tart apple: I prefer an apple with some acidity because it balances the sweetness of the butternut squash.
• Don’t brown the onion too much: I keep the heat moderate so the onion softens without becoming deeply caramelized.
• Cut the squash into similar pieces: I don’t care about perfect shapes, but reasonably even chunks help everything cook at the same time.
• Let the vegetables get tender: I would rather simmer for another few minutes than try to blend undercooked squash.
• Season after blending: I taste the soup at the end and add more salt or pepper only if it needs it.
• Use vegetable stock for a vegetarian soup: Chicken stock works well too, but I choose vegetable stock when I want the soup to stay vegetarian.
• Be careful with a regular blender: I let the soup cool briefly before transferring it and blend in batches rather than filling the blender all the way.
• Don’t worry about perfect chopping: Since I blend the soup completely smooth, I focus on manageable pieces rather than spending time making everything look pretty.
• Reheat gently: I store leftovers in a sealed container in the refrigerator and warm them on the stove over moderate heat, stirring occasionally.
• Freeze extra soup: I like freezing portions when I have more than I can eat in a couple of days. I thaw it in the refrigerator and warm it slowly on the stove.

One of my favorite things about this butternut squash and apple soup is that it feels much more complicated than it really is. I can have the vegetables simmering in the pot while I clean the cutting board, and before long I’m holding a warm bowl of completely smooth soup.

The flavor stays balanced, too. I get the sweet squash first, then the apple gives it a little lift, while sage and thyme bring it back toward savory territory. Nothing is shouting for attention, which is probably why I can keep eating it without getting tired of the flavor.

I also like that I can make a pot ahead and know it will still be good later. Some soups seem to lose something after sitting in the refrigerator, but this one holds up nicely. In fact, I think the leftovers make an especially easy lunch when I don’t feel like starting from scratch.

For me, this is exactly the kind of fall recipe I want around: warm but not heavy, creamy without needing much cream, and sweet without tasting like dessert. I can make it for a quiet weekday lunch or serve small bowls before a bigger dinner. Either way, I usually find myself scraping the bottom of the bowl when I’m finished.

Print Recipe

Butternut Squash and Apple Soup Recipe

Author: Kelsey Perez Cooking Method: Simmering Cuisine: American Courses: Soup

Difficulty: Easy Prep Time Cook Time Rest Time Total Time 45 hrs

Servings: 4 Estimated Cost: $ 8 Calories: 165 kcal

Best Season: Fall, Winter

Description

I make this warm butternut squash and apple soup when I want an easy fall meal that feels comforting without being heavy. The squash brings gentle sweetness while tart apple, sage, and thyme keep the flavor balanced and savory.

ingredients

Servings

• ¹⁄₂ medium onion (Sweet or white onion preferred, diced)
• 1 tablespoon butter (Use neutral oil for a dairy-free version)
• 1 lb butternut squash (Peeled, deseeded, and cut into medium chunks)
• 1 small to medium apple (Tart or sweet-tart variety, peeled and chopped)
• ¹⁄₂ tablespoon fresh sage (Finely chopped)
• 1 teaspoon fresh thyme (Use slightly less if using dried thyme)
• ¹⁄₄ teaspoon salt (Adjust to taste depending on the stock)
• ¹⁄₈ teaspoon black pepper (Adjust to taste)
• 2 teaspoons all-purpose flour (Stirred into the vegetables before adding stock)
• 2 cups light stock (Use vegetable stock for a vegetarian soup or chicken stock for a deeper savory flavor)

Instructions

1. Step 1 - Prepare the squash, onion, and apple

   Dice the onion and cut the peeled, deseeded butternut squash into medium-sized pieces. Peel and chop the apple and finely chop the fresh sage.
   The pieces do not need to be perfectly shaped because the soup will be blended.

2. Step 2 - Soften the onion in butter

   Heat a wide pot over medium heat and melt the butter. Add the diced onion and cook for 2 to 3 minutes, stirring occasionally, until it begins to soften.
   Avoid deeply browning the onion so the finished soup keeps its clean, bright flavor.

3. Step 3 - Add the butternut squash

   Add the chopped butternut squash and cook with the onion for another 3 to 5 minutes, stirring occasionally.
   This short cooking step lets the squash pick up flavor from the butter before the stock is added.

4. Step 4 - Add the apple and herbs

   Add the chopped apple, sage, thyme, salt, and black pepper. Stir well, cover the pot, and lower the heat slightly. Cook for a few minutes until the squash and apple begin to soften.
   Keep the heat gentle if the bottom of the pot starts looking dry.

5. Step 5 - Stir in the flour

   Sprinkle the flour over the softened vegetables and stir thoroughly to coat everything. Cook briefly so the flour absorbs the butter.
   The flour can be added directly to the pot; there is no need to make a separate mixture.

6. Step 6 - Add the stock and simmer

   Pour in the stock and stir, scraping the bottom of the pot if needed. Bring the soup to a boil, then reduce it to a gentle simmer. Cover and cook for 10 to 15 minutes, or until the squash is very tender when pierced with a knife.
   If the squash is still firm, simmer it for a few additional minutes before blending.

7. Step 7 - Blend until smooth

   Remove the pot from the heat and blend the soup with an immersion blender until completely smooth and creamy. If using a regular blender, let the soup cool briefly and blend carefully in batches.
   Do not fill a regular blender completely with very hot soup. Blend in batches to reduce the risk of pressure buildup.

8. Step 8 - Taste and serve

   Taste the blended soup and adjust the salt and pepper as needed. Serve warm, optionally with a small drizzle of cream, croutons, fried sage, couscous, or crusty bread.
   The soup is ready to serve as soon as it is blended and seasoned.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 165kcal

% Daily Value *

Total Fat 8g13%

Saturated Fat 4g20%

Trans Fat 0.2g

Cholesterol 15mg5%

Sodium 330mg14%

Potassium 520mg15%

Total Carbohydrate 24g8%

Dietary Fiber 4g16%

Sugars 9g

Protein 3g6%

---

Calcium 58 mg

Iron 1.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegetarian version, use vegetable stock. For a dairy-free version, replace the butter with neutral oil. A tart or sweet-tart apple works best because it balances the natural sweetness of the butternut squash. Store leftovers in a sealed container in the refrigerator and reheat gently on the stove. Freeze extra portions, thaw in the refrigerator, and warm slowly before serving.

Keywords: butternut squash and apple soup, butternut squash soup, apple soup, fall soup, autumn soup, vegetarian soup, creamy squash soup, easy soup recipe, sage soup, thyme soup