Cozy Up with a Bowl of Butternut Squash Soup With Apple
As the air turns crisp and the days grow shorter, there’s nothing more comforting than a warm, velvety bowl of soup to nourish the soul. This Butternut Squash Soup With Apple is the perfect blend of sweet and savory, rich and light, hearty yet refined. It’s more than just a fall favorite — it’s a recipe you’ll return to again and again whenever you’re craving something cozy, healthy, and full of flavor.
What makes this soup truly special is the balance of flavors. The natural sweetness of butternut and apple is enhanced by roasting the squash until it caramelizes, creating a deep, nutty flavor that anchors the dish. The apple adds a fresh brightness that cuts through the richness, making each spoonful satisfying and layered with depth. This recipe is a modern twist on a classic butternut apple soup recipe, combining familiar comfort with gourmet flair.
Whether you’re planning a simple weeknight dinner or a festive holiday meal, this soup is a showstopper. It’s incredibly easy to make, yet it tastes like something from your favorite farm-to-table restaurant. The fresh ginger and garlic add a gentle kick, while sage infuses the soup with a fragrant, earthy aroma. A swirl of coconut milk or heavy cream gives it that luscious, creamy texture you’ll love. For those who prefer a lighter version, almond milk or just extra broth works beautifully too.
Why You’ll Love This Roasted Butternut Squash Soup with Apple
Not only is this recipe a breeze to prepare, but it’s also wonderfully adaptable. You can use vegetable stock to keep it vegan, or opt for chicken broth for a heartier taste. Add a dash of cayenne for a spicy twist, or a bit of maple syrup for an extra touch of sweetness. The finishing touches are just as exciting: crispy sage, maple-glazed pumpkin seeds, or sautéed apple slices make for an elegant presentation.
This Roasted Butternut Squash Soup with Apple is packed with fiber, vitamins A and C, and antioxidants, making it a nourishing choice that doesn’t sacrifice flavor. Plus, it’s a great way to use seasonal produce in a creative and delicious way. It also stores and reheats beautifully, making it perfect for meal prep or enjoying throughout the week.
If you’re looking for an easy, healthy, and utterly delicious butternut squash and apple soup, this recipe checks all the boxes. It’s wholesome, heartwarming, and guaranteed to impress — whether you’re feeding your family or entertaining guests.
A Comforting Twist: Roasted Butternut Squash Soup with Apple and Heavy Cream
For an indulgent take, try this Roasted butternut squash soup with apple and heavy cream. The richness of the cream elevates the dish to a whole new level, perfect for dinner parties or cozy nights in. The creaminess complements the roasted squash and apple beautifully, creating a mouthfeel that’s luxuriously smooth and deeply satisfying.
So grab your favorite soup bowl, a cozy blanket, and maybe even a slice of crusty bread — this butternut squash soup with apple is everything you need to warm up from the inside out.
Butternut Squash Soup with Apple
Description
Warm up with this cozy Roasted Butternut Squash Soup with Apple, a delicious blend of roasted squash, sweet apples, and aromatic spices. Perfect for fall, this creamy, wholesome soup is naturally gluten-free and packed with flavor. Easy to make and great for meal prep, Roasted Butternut Squash Soup with Apple is the ultimate comfort food for chilly days.
Ingredients
Instructions
Preheat your oven to 425°F.
Prepare the butternut squash:
Cut the squash in half lengthwise. Place the cut side down on a greased or parchment-lined baking sheet with edges.
Roast for 30–35 minutes, or until a fork easily goes through the thinner end of the squash.While the squash is roasting:
Chop the onion, apple, garlic, ginger, and herbs.
Cook the base:
In a large pot, heat some oil over medium heat.
Add the chopped onion and apple. Cook for about 6–7 minutes, stirring until soft and golden.
Add the garlic and ginger, cook for another 4–5 minutes.
Add the herbs and lower the heat a bit, cooking for one more minute. Turn off the heat.
When the squash is done:
Take it out of the oven and turn the halves over. Let them cool until you can handle them.
Scoop out the seeds, then scoop out the soft flesh into a bowl. You should get about 4 cups.
Combine and blend:
Add the cooked onion and apple mixture to the same bowl as the squash.
Blend everything in small batches with the veggie broth until smooth.
(Be careful with hot ingredients – hold the blender lid down with a towel to avoid spills!)
Add less broth if you want the soup thick, more if you want it thinner.
Heat the soup again:
Pour the blended soup back into the pot. Warm it on low heat.
Season with salt, pepper, and a pinch of nutmeg.
Stir in the milk of your choice to make it as creamy as you like.
Taste and adjust:
If it needs more sweetness, add a little maple syrup.
If it needs a little tang, add a few drops of apple cider vinegar or orange juice.
Add more salt if needed.
Serve:
Pour the soup into bowls.
Top with maple-glazed pumpkin seeds, crispy sage leaves, or sautéed apple slices if you like.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 7g35%
- Cholesterol 2.4mg1%
- Sodium 600mg25%
- Total Carbohydrate 25g9%
- Dietary Fiber 5g20%
- Sugars 10g
- Protein 3g6%
- Vitamin C 31.5 mg
- Calcium 78 mg
- Iron 1.44 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
- Roasting Option:
You can roast the apple and onion along with the butternut squash if you want.
(You’ll still need to cook the garlic, ginger, and sage in a pan, though.) - How to Make Maple-Glazed Pumpkin Seeds:
Mix 1 cup of pumpkin seeds with 1½ to 2 tablespoons of maple syrup and a pinch of salt and pepper.
Spread them on a baking sheet lined with parchment paper.
Bake at 350°F for 11–14 minutes, stirring halfway through.
They should look slightly toasted—this helps the maple syrup harden.
When done, take them out, fluff with a fork, and let them cool. - How to Make Crispy Sage Leaves:
Heat some coconut oil or butter in a pan over medium heat.
Carefully place sage leaves in the hot oil, sprinkle with a little salt, and fry for about 1 minute until crispy.
Remove them quickly with tongs before they get too dark, and lay them flat on a paper towel to cool. - Coconut Milk Tip:
If you're adding a swirl of coconut milk on top of your soup, warming it slightly first makes it easier to drizzle in a nice circular pattern. - Flavor Tip:
Instead of using vinegar for a bit of tang, you can squeeze in some fresh orange juice—it tastes great!
