When the weather turns chilly and the leaves start to fall, there's nothing quite like a warm bowl of soup to comfort the soul. And when it comes to fall flavors, butternut squash and apple are a match made in culinary heaven. This butternut squash and apple soup recipe is a delightful blend of sweet and savory, with a hint of warmth from aromatic spices. It's a dish that I've perfected over the years, and it never fails to impress.
Butternut squash, with its creamy texture and slightly nutty flavor, pairs beautifully with the natural sweetness of apples. The combination creates a velvety soup that is both comforting and satisfying. The first time I attempted this recipe, I underestimated the power of the apple's natural sweetness, but quickly learned that it transformed the flavor profile of the soup completely. It adds a subtle tang and brightness that balances out the richness of the squash.
One of the things I love most about this soup is its versatility. It can be enjoyed as a light lunch or as an elegant starter for a dinner party. The flavors are so well-balanced that it pairs beautifully with a variety of toppings and accompaniments. Whether you prefer a sprinkle of toasted pumpkin seeds, a dollop of tangy crème fraîche, or a drizzle of balsamic reduction, the possibilities are endless.
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Ingredients
- Butternut squash — 1 medium-sized, peeled, seeded, and cubed
- Apples — 2 medium-sized, peeled, cored, and chopped
- Onion — 1 medium-sized, chopped
- Garlic — 2 cloves, minced
- Vegetable broth — 4 cups
- Ground cinnamon — 1 teaspoon
- Ground nutmeg — ½ teaspoon
- Ground ginger — ½ teaspoon
- Heavy cream — ½ cup
- Butter — 2 tablespoons
- Olive oil — 2 tablespoons
- Salt — To taste
- Black pepper — To taste
Instructions
- In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
- Add the cubed butternut squash and chopped apples to the pot. Stir well to coat the vegetables and fruit with the onion and garlic mixture.
- Pour in the vegetable broth, ensuring that the squash and apples are fully submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the squash and apples are tender.
- Using an immersion blender or a regular blender, purée the soup until smooth and creamy. Be careful when blending hot liquids, as they can splatter. If using a regular blender, blend in batches and vent the lid to release steam.
- Return the puréed soup to the pot and place it over low heat. Stir in the ground cinnamon, nutmeg, ginger, salt, and black pepper. Allow the flavors to meld together for a few minutes.
- Finally, stir in the heavy cream, and let the soup simmer for an additional 5 minutes to heat through. Taste and adjust the seasonings if needed.
- Serve the butternut squash and apple soup hot, garnished with your choice of toppings. Some popular options include a drizzle of balsamic reduction, a sprinkle of toasted pumpkin seeds, or a dollop of crème fraîche.
Dietary Restrictions
- Gluten-free — This butternut squash and apple soup recipe is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.
- Vegan/Vegetarian — To make this soup vegan or vegetarian, simply omit the butter and heavy cream. Instead, use a plant-based butter substitute and a non-dairy cream alternative, such as coconut cream or cashew cream. The soup will still be creamy and delicious.
Substitutions
- Butternut squash — If butternut squash is not available, you can substitute it with other winter squash varieties, such as acorn squash or kabocha squash. The flavor and texture may vary slightly, but the soup will still be delicious.
- Apples — While I prefer using sweet-tart apples like Granny Smith or Honeycrisp for this soup, you can experiment with other apple varieties based on your preference. Just make sure they are firm and not overly sweet.
- Vegetable broth — If you don't have vegetable broth on hand, you can substitute it with chicken broth or even water. Keep in mind that using water may result in a slightly less flavorful soup, so you may need to adjust the seasonings accordingly.
- Heavy cream — If you prefer a lighter version of the soup, you can substitute the heavy cream with coconut milk or almond milk. The soup will have a slightly different flavor profile, but it will still be creamy and delicious.
Variations
- Curried butternut squash and apple soup — For a twist on the classic recipe, add a tablespoon of curry powder or your favorite curry paste to the soup while it simmers. The warm spices will complement the sweetness of the squash and apple beautifully.
- Roasted butternut squash and apple soup — To add a depth of flavor, roast the cubed butternut squash and chopped apples in the oven before adding them to the soup. Drizzle them with olive oil, sprinkle with salt and pepper, and roast at 400°F (200°C) for about 25-30 minutes, or until tender and slightly caramelized. Then proceed with the recipe as usual.
- Spiced butternut squash and apple soup — If you enjoy a bit of heat, add a pinch of cayenne pepper or a dash of hot sauce to the soup while it simmers. The subtle spiciness will add a delightful kick to the sweet and savory flavors.
Equipment
- Large pot
- Immersion blender or regular blender
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon or spatula
Storage and Reheating
- This butternut squash and apple soup can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat, simply transfer the desired amount of soup to a pot and heat over medium-low heat until warmed through. Stir occasionally to prevent scorching.
Pro Tips
- Roasting the squash and apples — If you have the time, consider roasting the cubed butternut squash and chopped apples in the oven before adding them to the soup. This extra step intensifies their flavors and adds a lovely caramelized note to the soup.
- Adjusting the seasonings — Taste the soup before adding the heavy cream and adjust the seasonings as needed. If you prefer a stronger cinnamon flavor, add a pinch more. If you like a bit more warmth from the ginger and nutmeg, feel free to increase the amounts slightly. Remember, cooking is all about personal preference!
- Garnishing with texture — To add a textural element to the soup, consider topping it with toasted pumpkin seeds, croutons, or crispy bacon. The contrast between the smooth soup and the crunchy garnish adds a delightful dimension to each spoonful.
- Freezing for later — If you have leftovers or want to make a batch ahead of time, this soup freezes well. Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Butternut Squash and Apple Soup Recipe: A Thanksgiving Twist on Tradition
Give your Thanksgiving a twist with this butternut and apple soup recipe; spiced with warm flavors. Make sure to check it out!
Equipment
- Immersion blender or regular blender
- Wooden spoon or spatula
Ingredients
- 1 medium-sized Butternut squash peeled, seeded, and cubed
- 2 medium-sized Apples peeled, cored, and chopped
- 1 medium-sized Onion chopped
- 2 cloves Garlic minced
- 4 cups Vegetable broth
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
- ½ teaspoon Ground ginger
- ½ cup Heavy cream
- 2 tablespoons Butter
- 2 tablespoons Olive oil
- Salt to taste
- Black pepper to taste
Instructions
- In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
- Add the cubed butternut squash and chopped apples to the pot. Stir well to coat the vegetables and fruit with the onion and garlic mixture.
- Pour in the vegetable broth, ensuring that the squash and apples are fully submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the squash and apples are tender.
- Using an immersion blender or a regular blender, purée the soup until smooth and creamy. Be careful when blending hot liquids, as they can splatter. If using a regular blender, blend in batches and vent the lid to release steam.
- Return the puréed soup to the pot and place it over low heat. Stir in the ground cinnamon, nutmeg, ginger, salt, and black pepper. Allow the flavors to meld together for a few minutes.
- Finally, stir in the heavy cream, and let the soup simmer for an additional 5 minutes to heat through. Taste and adjust the seasonings if needed.
- Serve the butternut squash and apple soup hot, garnished with your choice of toppings. Some popular options include a drizzle of balsamic reduction, a sprinkle of toasted pumpkin seeds, or a dollop of crème fraîche.
Notes
- Roasting the squash and apples — If you have the time, consider roasting the cubed butternut squash and chopped apples in the oven before adding them to the soup. This extra step intensifies their flavors and adds a lovely caramelized note to the soup.
- Adjusting the seasonings — Taste the soup before adding the heavy cream and adjust the seasonings as needed. If you prefer a stronger cinnamon flavor, add a pinch more. If you like a bit more warmth from the ginger and nutmeg, feel free to increase the amounts slightly. Remember, cooking is all about personal preference!
- Garnishing with texture — To add a textural element to the soup, consider topping it with toasted pumpkin seeds, croutons, or crispy bacon. The contrast between the smooth soup and the crunchy garnish adds a delightful dimension to each spoonful.
- Freezing for later — If you have leftovers or want to make a batch ahead of time, this soup freezes well. Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition
Nutrition Facts
Butternut Squash and Apple Soup Recipe: A Thanksgiving Twist on Tradition
Amount per Serving
Calories
294
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
44
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
34
mg
11
%
Sodium
1074
mg
47
%
Potassium
843
mg
24
%
Carbohydrates
48
g
16
%
Fiber
7
g
29
%
Sugar
21
g
23
%
Protein
4
g
8
%
Vitamin A
20936
IU
419
%
Vitamin C
46
mg
56
%
Calcium
148
mg
15
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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