Butternut Squash Soup and Apple

This Butternut Squash Soup and Apple is creamy, cozy, and what we want for sweater weather! Roasting the squash brings out its natural sweetness, while a little apple adds a bright, slightly sweet flavor. It's easy enough for a weekend brunch, but cozy enough to serve as a starter for Thanksgiving.

This is the kind of soup We like to make when the weather turns chilly, and we want something cozy without a lot of fuss. It also makes a great Thanksgiving starter. You can make it a day or two ahead, then warm it up when you're ready to serve.

And if you're not making it for a holiday, make a big pot anyway. It keeps well in the fridge, so you can prep it over the weekend and have an easy lunch or dinner ready for the week. Serve it with a loaf of crusty bread, a salad or your favorite savory biscuit and call it a meal.

Why Roast the Butternut Squash?

Roasting the butternut squash before making the soup brings out its natural sweetness and adds a deeper, slightly nutty flavor. It also makes the squash easy to scoop from the skin once it's tender.

For this recipe, we recommend butternut squash because its naturally sweet, creamy flesh works well with the apple and fresh sage. You can substitute another winter squash if you'd like, but the flavor and texture will vary.

Key Ingredients

You only need a handful of simple ingredients to make this creamy butternut squash soup. The apple adds subtle sweetness and brightness, while fresh sage and nutmeg bring out the savory side of the roasted squash.

Why add apple to butternut squash soup?

Apple might seem like an unexpected addition to soup, but it works well with butternut squash. Its natural sweetness complements the roasted squash, while its slight acidity adds some brightness to an otherwise rich, creamy soup. We like Honeycrisp for its balance of sweet and tart flavor, but almost any apple will work.

Step by step Instructions

This butternut squash apple soup is easy to make, but will require a little (hands-off) time to roast the squash. The good news is that roasting will lend most of the caramelized sweetness to the squash, so thank your oven at the end!

Step 1. Preheat the oven to 425°F. Place the squash skin-side down on a large baking sheet. Drizzle with oil, salt, and pepper.

Step 2. Roast until fork-tender, about 50 minutes. Set aside to cool slightly.

Step 3. In a large pot over medium heat, add the butter. When it sizzles, add the onions, apples, sage, bay leaf, and nutmeg.

Step 4. Sauté the vegetables, stirring occasionally until soft and tender (about 7 minutes).

Step 5. When the squash is done roasting, place the flesh into the pot with the onions and apple. Add the stock and bring to a boil over high heat.

Step 6. Reduce heat to medium-low, and simmer, (covered) for about 15 minutes. Turn off the heat and allow to cool slightly.

Step 7. In batches, add the soup to a blender and puree until smooth. Bring the soup back to the pot and add the cream. Bring to a simmer and cook until heated through. Season with additional salt and pepper to taste.

*These are abbreviated instructions. The full list of directions can be found on the recipe card below.

Expert tip for blending soup

Let the soup cool slightly before blending. Remove the blender lid's center cap, fill the blender no more than halfway, and cover the lid with a towel while blending. An immersion blender works too, but the soup will be slightly less smooth.

How to garnish butternut squash soup

Garnishes are optional but will take this soup to the next level. Try some of our favorites.

• Top with toasted pumpkin seeds.
• Drizzle with heavy creamhalf and half or add a dollop of crème fraiche.
• Add a drizzle of olive oil or flavored nut oil such as walnut or pistachio.
• Fry up some fresh sage leaves in a little olive oil, and crumble the crispy sage on top.
• Grate a little nutmeg over the top.
• Top with crumbled cooked bacon.
• Garnish with toasted breadcrumbs croutons or other toasted bread.

Serving suggestions

This good fall soup makes a great starter, or it can be served as the main dish. If you're hosting a holiday brunch (or dinner), this soup definitely belongs on your Thanksgiving or Christmas table.

• Get dunking in that soup with these savory scones our cheddar sage biscuits. Like your carbs a little more plain? These honey cornmeal or cake flour biscuits are solid.
• A light side, like this golden beet salad complements the soup.
• Don't forget these other seasonal favorites, like our butternut squash frittata or our acorn squash egg boats for the ultimate fall spread.

Keeping leftovers

Cooked butternut squash soup can be stored in the fridge for 4-5 days in an airtight container.

To freeze the soup, add it to an air-tight container or portion into freezer-safe plastic bags, then store it in the freezer for up to 3 months. To reheat, thaw overnight and reheat on the stove until heated through.

Kitchen questions

Do you need to peel butternut squash for soup?

When roasting the butternut squash, you will leave the skins on. After they roast, the skins will become soft and will be much easier to remove. You don't want to add the skins to the final soup, only the flesh.

Why is our soup not creamy?

Here are a few tips to ensure a creamy soup. First, make sure your vegetables are tender before pureeing them. They should be easily pierced with a fork. Second, make sure you are using a high-powered blender (such as a Vitamix) to achieve a smooth consistency. Using an immersion blender will produce a less creamy soup, but still will yield a thick pureed soup.

Can we use any type of apple for this soup?

Yes, any variety of apple you have will work, but we recommend Honeycrisp or Sugarbee for their sweetness.

Can we substitute a different squash?

Yes, we have made this soup with butternut, honeynut, and acorn squash.

Soup pairings

Looking for what to serve with autumn soup? Try these:

Ingredients

Makes 6

For the Roasted Squash

• 4 pounds butternut squash (about 2 medium), halved and seeded (do not peel yet)
• 2 tbsp olive oil
• 1 tsp kosher salt or fine sea salt
• ½ tsp fresh ground pepper

For the Soup

• 1 tbsp unsalted butter
• 1 sweet apple, coarsely chopped (any variety, I use Honeycrisp)
• 1 medium onion; coarsely chopped
• 8-10 fresh sage leaves
• 2-3 dried bay leaves
• ¼ tsp freshly grated nutmeg
• ½ tsp kosher or fine sea salt
• ¼ tsp freshly ground pepper
• roasted butternut squash, skin removed (see above)
• 4 cups chicken or vegetable stock or broth, plus more if needed ((If using salted stock, you may want to reduce the overall salt in the recipe))
• ¼ cup heavy cream (or half and half) (optional)

Equipment

• large pot
• baking sheet
• blender or immersion blender

Method

To Roast the Squash

1. Heat the oven to 425°F.

2. Line a large baking sheet with foil or parchment paper. Place the squash cut-side up and rub all over with olive oil. Season with salt and pepper. Roast for 45-50 minutes or until lightly browned and fork-tender. Set aside to cool. When fully cooled remove the flesh from the skin and discard the skin. Set aside the squash flesh until ready to add to the soup.

For the Soup

1. In a large pot over medium heat, melt the butter until sizzling. Add the onion, apple, sage, salt, and pepper. Sauté, stirring occasionally, until soft (about 7 minutes).

2. Place the roasted squash into the pot with the onions and apple. Add the stock and the bay leaves, and bring to a boil over high heat. When it reaches a boil, reduce the heat to medium-low and simmer (covered) for about 15 minutes.

3. Allow the soup to cool slightly, then remove the bay leaves and discard. Add the cooled soup to a high-powered blender in batches and puree until smooth, or use an immersion blender to puree right in the pot. If too thick, add a little stock/broth until it reaches your desired consistency.

4. Bring the blended soup back to the pot to heat through. Add the heavy cream or half-and-half (if using). Season to taste with additional salt and pepper if needed. Serve immediately.

Kitchen notes

• Cooked squash soup can be stored in the fridge for 4-5 days in an airtight container.
• To freeze the soup, add it to an airtight container or portion it into freezer-safe plastic bags, then store it in the freezer for up to 3 months. To reheat, thaw overnight and reheat on the stove until heated through.