Go Back
–+ servings
squash apple soup in white bowl with croutons
Print Recipe Pin
5 from 15 votes

Butternut Squash and Apple Soup

Silky, full-bodied, surprisingly light and super simple. This butternut squash apple soup uses a small potato for natural creaminess and an apple for a touch of sweetness. Make it on the stove top or instant pot.
Prep Time7 minutes
Cook Time30 minutes
Total Time37 minutes
Course: Appetizer, Soup
Cuisine: American
Diet: Vegetarian
Servings (change as needed): 6
Author: Cheryl Avrich
US Measures - Metric

Ingredients

Butternut Squash soup, Note 1

  • 2 teaspoon olive oil or vegetable oil
  • 1 small onion, roughly chopped (or 1 leek, trimmed and sliced)
  • 1 garlic cloves, chopped (1 tsp)
  • 5 cups -6 cups butternut squash, peeled and cubed (1 1/2 lbs/700g), Note 2 (or 1 medium butternut squash)
  • 1 apple, peeled, cored and cut into chunks (or pear)
  • 1 potato, peeled and cut into chunks (white or sweet potato)
  • 4 cups vegetable broth or vegetable stock - or more as needed (or chicken stock or water instead)
  • 1 teaspoon each chopped fresh thyme and rosemary or more (or 1/4 teaspoon each dried)
  • kosher salt and black pepper to taste
  • 1/4 cup cream or milk, Note 3

Garnish options

  • Pepitas, Homemade croutons (my fave) or toasted bread cubes, Fresh herbs – thyme, rosemary, chives, sage; Crumbled goat cheese; Dollop of plain Greek yogurt; Cheese toasts; Parmesan wafers; Chopped cooked bacon; Toasted nuts or candied pecans
US Measures - Metric

Instructions

  • SAUTÉ VEGGIES: Heat oil in medium to large pot to medium-high heat. Add onions and sauté for 3 minutes. Add butternut squash, potato, garlic and apple. Saute another 4 minutes.
    Shortcut: skip this first step, add all veggies to the pot and go to the next step.
  • SIMMER SOUP: Add just enough broth to cover the vegetables. Add seasonings. Bring to boil, then reduce heat to medium low heat, cover and simmer for 20-30 minutes or until vegetables are very soft.
  • PURÉE SOUP AND FINISH: Purée soup for a silky texture - I do it right in the soup pot with an immersion blender, but you can also do it in a regular blender or food processor. The soup will be fairly thick as the potato acts as a thickening agent. Here’s where I add about 1/4-1/2 cup (59-118 ml) of half and half cream - or milk if you want to keep it lighter.  Or, you can skip the dairy altogether and just add some water or broth to desired consistency if you find the soup too thick.  Taste and adjust seasonings.  I often add a pinch of fresh or dried thyme.  Serve with garnishes you like.

Notes

  1. Measuring amounts: Use the recipe amounts as a guideline. If you have a bit more or less butternut squash or onions, it won't matter. You also may need more or less broth depending on the size of your pot. 
  2. Preparing butternut squash: If you can, buy precut and peeled butternut squash. If you can't, buy a whole butternut squash, pierce it a few times with a knife, then microwave it for 4-5 minutes. This is a great way to ease cutting and peeling the squash. 
  3. Cream or milk options: Use whatever combination you like to get the creaminess you want. Heavy cream will make a richer and thicker soup (you may need to add more broth to thin it out). I use about 1/4 cup/60 ml. half and half cream. To reduce calories, use milk. For dairy free, leave out the cream altogether. Or use coconut milk. 
  4. Substitutions and Variations: 
    1. Fresh butternut squash: Swap in frozen squash cubes (no need to thaw) - great shortcut.
    2. Seasonings: Try curry powder, cinnamon, coriander, nutmeg or a splash of sherry vinegar.
    3. Apple: Use a pear instead.
    4. Deeper flavor: Roast the onions and squash on a baking sheet first at 425F/218C for 25-30 minutes. Then simmer with broth, apple, potato and seasonings until tender.
    5. Add a touch more sweetness (as well as nutrition and depth of color): use a small sweet potato instead of a white potato.
    6. To add heat, use red pepper flakes or a pinch of cayenne pepper.
  5. How to make butternut squash soup in an instant pot. Press sauté function and let heat up. Add oil and veggies. Sauté for 5 minutes. Turn sauté function off. Add broth and seasonings. Set pressure cooker to High Pressure for 10 minutes. Place lid on and turn knob to Sealing. Once finished cooking, do a quick release, taking care not to burn yourself from the steam. When button drops, you can safely take off lid. Purée soup with immersion blender in the instant pot. Add cream and adjust seasonings as needed. 
  6. Make ahead/store/freeze:
    • Store leftover soup in the fridge for 5-6 days.
    • Freeze it in an airtight container or sealed bag for 3 months. If you added cream, make sure you don't bring the soup to boil when reheating or the cream will curdle - and whisk it well while reheating.
 
Nutritional information is estimated and includes 1/4 cup/59 ml half and half cream for the entire soup and a white potato (not sweet potato).
Calories: 155kcal | Carbohydrates: 28g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 253mg | Potassium: 775mg | Fiber: 4g | Sugar: 7g | Vitamin A: 12494IU | Vitamin C: 36mg | Calcium: 88mg | Iron: 2mg