Apple Butternut Squash Soup is creamy, comforting, and full of fall flavor! Roasted butternut squash, Granny Smith apples, carrots, and onion are blended with apple cider, sage, and a little cream. Roasting the vegetables first brings out so much flavor!
My Butternut Squash Soup is another great way to use butternut squash when soup is on the menu. Then keep the soup pot going with more Fall Soup Recipes to try this season!
Ingredients & Substitutions
- Butternut squash: You will need about 2 pounds of squash, peeled, seeded, and cut into 1-inch cubes. Pre-cut butternut squash can be used to save time.
- Granny Smith apple: Adds a little tartness that balances the sweet squash and apple cider. Another tart apple, such as Honeycrisp, can be used.
- Yellow onion: Adds savory flavor to the soup. A sweet onion can be used instead.
- Carrots: Add natural sweetness and help round out the flavor. You can use an equal amount of peeled sweet potato instead.
- Extra virgin olive oil: Helps the vegetables roast and brown. Another neutral cooking oil can be used.
- Kosher salt and black pepper: Season the roasted vegetables and soup and help balance the flavors. If using table salt, start with less and adjust to taste.
- Unsalted butter: Adds richness when sautéing the garlic. Salted butter can be used; you may want to reduce the added salt.
- Garlic: Freshly minced garlic adds the best flavor. Garlic powder can be used in a pinch.
- Chicken broth: Creates the savory base for the soup. Vegetable broth can be used for a vegetarian option.
- Apple cider: Adds a touch of sweetness and more apple flavor. Apple juice can be used instead.
- Nutmeg, cayenne pepper, and dried sage: These seasonings add warmth, savory flavor, and a very subtle kick. The cayenne can be left out if you prefer no heat. Fresh sage can also be used in place of dried, but use more since fresh herbs are less concentrated.
- Heavy cream: Makes the soup smooth and creamy. Half-and-half can be used for a lighter option, although the soup will not be quite as rich.
Tips for the Best Apple Butternut Squash Soup
- Cut everything evenly: Cut the squash and carrots into pieces close to 1 inch so they roast evenly. The apple and onion can be a little larger.
- Give the vegetables room: Spread everything into a single layer on the baking sheet. If they are crowded, they may steam instead of getting those lightly browned edges.
- Roast until tender: The squash should be easily pierced with a fork before adding the vegetables to the soup. This helps them blend into a smooth soup.
- Taste before serving: The amount of salt needed can vary depending on the broth you use. Taste the soup after adding the cream and adjust the seasoning as needed.
- Adjust the heat: The cayenne is just a pinch, but you can leave it out for a milder soup or add a little more if you like some heat.
FAQs
Can I use pre-cut butternut squash?
Yes! Pre-cut butternut squash is a great shortcut. Just make sure the pieces are close to 1 inch so they roast evenly.
Can I use a different type of apple?
Yes. Granny Smith adds a nice tart flavor, but another tart or slightly sweet apple, such as Honeycrisp, can be used.
Can I make this soup vegetarian?
Absolutely. Substitute vegetable broth for the chicken broth. The rest of the ingredients are vegetarian-friendly.
Do I have to roast the vegetables first?
I recommend roasting them because it brings out their natural sweetness and adds a little caramelized flavor. It also gives the soup more depth than simply simmering the vegetables.
Can I use a regular blender instead of an immersion blender?
Yes. Carefully transfer the soup to a blender in batches and blend until smooth. Be careful when blending hot liquids, and do not overfill the blender.
Can I add protein to apple butternut squash soup?
Yes! Cooked shredded chicken or turkey would work well stirred into the soup. You could also top individual servings with crispy bacon or cooked sausage for a heartier meal.
Can I make Apple Butternut Squash Soup ahead of time?
Yes! This soup can be made ahead and reheated when you are ready to serve. The flavors also have a chance to come together as it sits.
How To Store Apple Butternut Squash Soup
Refrigerate: Let the soup cool, then store it in an airtight container in the refrigerator for up to 4 days.
To reheat: Warm the soup gently in a saucepan over medium-low heat, stirring occasionally, until heated through. You can also reheat individual servings in the microwave.
Freeze: For longer storage, freeze the soup in an airtight container or freezer-safe bag for up to 3 months. Thaw it in the refrigerator overnight,
Apple Butternut Squash Soup
Ingredients
Roasted Vegetables
- 1 medium (about 2 pounds) butternut squash, peeled, seeded, cut into 1-inch cubes (about 4 cups / 560 g)
- 1 large Granny Smith apple, peeled, cored, chopped
- 1 medium yellow onion, peeled, cut into wedges
- 2 medium carrots, peeled, cut into 1-inch pieces
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Soup
- 2 tablespoons unsalted butter
- 1 teaspoon garlic, minced
- 4 cups (32 ounces) chicken broth
- ½ cup (120 g) apple cider
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- 1 pinch ground nutmeg
- 1 pinch cayenne pepper
- ½ teaspoon dried sage
- ½ cup (119 g) heavy cream, plus more for serving
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Add the butternut squash, apple, onion, and carrots to the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss until evenly coated, then spread the vegetables into a single layer.
- Roast for 25 to 30 minutes, stirring once halfway through, or until the squash is fork-tender and the edges are lightly browned.
- Meanwhile, melt the butter in a large pot over medium heat. Add the garlic and cook for 1 minute, stirring constantly.
- Add the roasted vegetables, chicken broth, apple cider, salt, pepper, nutmeg, cayenne, and sage. Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for 10 minutes.
- Use an immersion blender to blend the soup until smooth. You can also carefully blend the soup in batches in a blender.
- Stir in the heavy cream.
- Serve warm with a drizzle of heavy cream, if desired.
Did you make this recipe?
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