This Creamy Apple Butternut Squash Soup is a comforting, naturally sweet, and silky-smooth dish that perfectly blends the earthy richness of butternut squash with the tart brightness of Granny Smith apples.
The combination of aromatic spices like cinnamon, nutmeg, and ginger enhances both flavor and aroma, creating a warm, inviting experience.
Butternut squash is rich in fiber, vitamin A, and antioxidants, while apples provide natural sweetness, additional fiber, and immune-boosting nutrients.
Using olive oil and a touch of half-and-half adds healthy fats and creaminess without excess saturated fat, making this soup both nourishing and satisfying.
Quick to prepare and easy to blend, this soup is ideal for weeknight dinners, meal prep, or cozy lunch options.
Its versatility allows for both elegant presentation and casual family-friendly dining.
Must-Have Tools for Perfect Results
Heavy-Bottom Stock PotPerfect for sautéing onions and cooking the soup evenly without scorching. Essential for soups, stews, and braises, ensuring heat distributes consistently.
Sharp Chef’s Knife
Ideal for peeling, chopping, and dicing butternut squash and apples safely and efficiently. A quality knife is indispensable for all kitchen prep tasks.
Cutting Board: Provides a stable surface for chopping vegetables and fruit, protecting countertops and ensuring safety. A durable cutting board is essential for any home kitchen.
Blender (High-Powered Recommended)
Used to puree the soup into a smooth, creamy texture. A reliable blender also works for smoothies, sauces, and nut butters.
Measuring Spoons and Cups
Ensures precise measurement of spices, stock, and cream for consistent flavor. Accurate tools are essential for baking and cooking recipes.
Easy Apple Butternut Squash Soup
Equipment
- 1 Heavy-bottom stock pot
- 1 Chef’s Knife
- 1 Cutting board
- 1 Blender
- Measuring Spoons and Cups
Ingredients
- 1 tablespoon olive oil
- 1 cup diced sweet onion
- 1 tablespoon minced garlic
- 4 cups cubed butternut squash
- 2 Granny Smith apples peeled, cored, and chopped
- 4 cups chicken stock
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup half-and-half
Instructions
- Heat Olive Oil and Sauté Onion: In a heavy-bottom stock pot, warm 1 tablespoon of olive oil over medium heat. Add 1 cup of diced sweet onion and cook until translucent and softened, stirring occasionally to prevent sticking and to release natural sweetness.
- Add Garlic for Aroma: Stir in 1 tablespoon of minced garlic and cook for about 1 minute, just until fragrant, being careful not to burn the garlic, as it can turn bitter if overcooked.
- Incorporate Squash and Apples: Add 4 cups of cubed butternut squash and 2 chopped Granny Smith apples to the pot. Cook for 4–5 minutes, stirring occasionally to lightly caramelize the edges and enhance natural flavors.
- Add Stock and Simmer: Pour in 4 cups of chicken stock and bring the mixture to a boil. Once boiling, reduce heat to low and let it simmer for 15–20 minutes, or until the butternut squash is fork-tender and easily pierced.
- Blend Until Smooth: Carefully transfer the soup mixture to a blender in batches. Cover with a lid, holding it with a kitchen towel to prevent burns, and blend until silky smooth. Pour the puree back into the stock pot.
- Season and Simmer: Stir in 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground ginger, ½ teaspoon salt, and ½ teaspoon black pepper. Simmer for an additional 5 minutes to allow the spices to infuse fully.
- Add Cream for Richness: Pour in ¼ cup half-and-half and stir gently to combine. Let the soup warm through for a couple of minutes without boiling to maintain a creamy texture.
- Serve with Optional Garnishes: Ladle the soup into bowls and garnish with a pinch of fresh grated nutmeg, diced apples, or a swirl of sour cream if desired. Serve immediately for best flavor and texture.
Notes
- Use firm butternut squash for a smooth texture when pureed.
- Granny Smith apples add a tart balance, but Honeycrisp or Fuji can be substituted for sweetness.
- Blend soup in batches to avoid overfilling the blender and prevent burns.
- Hold the blender lid with a kitchen towel to safely vent steam.
- Adjust spices (cinnamon, nutmeg, ginger) to taste for desired warmth and flavor depth.
Chef’s Secrets for Perfect Creaminess
To achieve the velvety texture, make sure the squash is fully tender before blending.
Cooking the apples and squash together for a few minutes helps develop a natural sweetness that complements the warm spices.
Always add the half-and-half at the end and avoid boiling after adding it, as high heat can cause curdling.
For extra depth, sautéing the spices briefly with the onion and garlic releases their oils, intensifying flavor throughout the soup.
Serving Suggestions for Cozy Meals
This soup is perfect served hot in bowls with a swirl of sour cream or a sprinkle of freshly grated nutmeg.
Garnish with small diced apples for texture and color.
Pair it with crusty bread, roasted vegetables, or a simple green salad for a wholesome, comforting meal.
It works beautifully as an appetizer for dinner parties or as a light, nutritious lunch.
Storage Tips to Maintain Freshness
Store leftover soup in an airtight container in the refrigerator for up to 3–4 days.
For longer storage, freeze in individual portions for up to 2 months, allowing for quick thawing and reheating.
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking and preserve the creamy consistency.
Avoid boiling once cream has been added.
Frequently Asked Questions (FAQs)
1. Can I make this soup vegan?
Yes! Replace chicken stock with vegetable stock and use a plant-based cream or coconut milk instead of half-and-half.
2. Can I prepare this soup ahead of time?
Absolutely! You can make the soup a day in advance and refrigerate. Reheat gently before serving, adding cream at the end for best texture.
3. Can I use other types of apples?
Yes, Honeycrisp, Fuji, or Gala apples work well. Tart apples like Granny Smith balance the sweetness of the squash best.
4. How can I thicken the soup further?
Simmer longer to reduce liquid, or add a small amount of cooked potato or carrot during blending for extra creaminess without changing flavor.
5. Can I make this soup in a slow cooker?
Yes! Sauté onions and garlic first, then transfer all ingredients to a slow cooker. Cook on low for 4–5 hours or high for 2–3 hours, then blend until smooth.
This recipe is inspired by thesuburbansoapbox and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
