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
Optional Garnishes
Instructions
Prepare the Vegetables:
Peel and chop the butternut squash into 1-inch cubes.
Dice the apple, shallots (or onion), and roughly chop the garlic and ginger.
Sauté the Aromatics:
In a large pot, heat the coconut oil (or olive oil/butter) over medium heat.
Add the diced shallots (or onion) and sauté until translucent, about 5 minutes.
Add the chopped garlic and ginger, and cook for an additional 2 minutes until fragrant.
Cook the Vegetables:
Add the cubed butternut squash and diced apple to the pot.
Pour in the vegetable or chicken stock, ensuring the ingredients are covered.
Bring the mixture to a boil, then reduce the heat to a simmer.
Cover and cook for 20–25 minutes, or until the squash is tender.
Blend the Soup:
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender.
Season the Soup:
Return the blended soup to the pot.
Stir in the coconut milk (or heavy cream/half-and-half), maple syrup (if using), apple cider vinegar, salt, pepper, nutmeg, and cayenne pepper.
Heat over low heat until warmed through. Adjust seasoning to taste.
Serve:
Ladle the soup into bowls.
Garnish with crispy sage, pumpkin seed brittle, sumac, warm coconut milk, and sautéed diced apple as desired.
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
Butternut Squash: Choose a firm, heavy squash with smooth skin for the best flavor and texture. Roasting the squash beforehand can deepen the soup’s sweetness and add a richer taste.
Apples: Gala or Honeycrisp work well because they’re sweet and hold their shape nicely. Feel free to experiment with tart apples like Granny Smith for a tangier twist.
Aromatics: Shallots provide a mild, sweet onion flavor, but regular onions work perfectly too.
Stock: Use vegetable stock for a vegetarian or vegan version, or chicken stock for more savory depth. Adjust salt accordingly.
Creaminess: Coconut milk adds subtle sweetness and a silky texture, but heavy cream or half-and-half are great alternatives if you prefer dairy. Almond milk can be used for a lighter option but will thin the soup more.
Seasoning: Fresh ginger and sage add warm, earthy notes that complement the sweetness of squash and apple beautifully. Don’t skip the pinch of cayenne for a gentle kick!
Sweetness: Maple syrup is optional but enhances the natural sweetness and adds depth. Start with less and adjust to taste.
Garnishes: Crispy sage leaves and sautéed apple pieces add texture and visual appeal perfect for serving guests or special occasions.
Storage: Soup keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months. Reheat gently to avoid curdling the cream or coconut milk.
