There’s nothing quite like a steaming bowl of butternut squash and apple soup when the air turns crisp. I first made this recipe on a blustery October evening when I needed something to warm my bones, and now it’s become my go-to comfort food all season long. The magic happens when sweet roasted squash meets tart apples – it’s like autumn in a bowl! After testing countless versions (some too sweet, some too bland), I’ve perfected the balance of spices and textures that makes this soup special. Trust me, once you taste how the cinnamon and nutmeg play with those caramelized apples, you’ll understand why this recipe has earned a permanent spot in my fall rotation.

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Why You’ll Love This Butternut Squash and Apple Soup

This soup checks all the boxes for the perfect fall meal:

Creamy dreaminess: Blending the roasted squash and apples creates the most velvety texture – no heavy cream needed!
Weeknight easy: Just chop, simmer, and blend. It’s ready in under an hour with minimal fuss.
Nutrition powerhouse: Packed with vitamin A from the squash and fiber from apples – comfort food that loves you back.
Meal prep superstar: Tastes even better the next day and freezes beautifully for quick lunches.

Ingredients for Butternut Squash and Apple Soup

Here’s everything you’ll need to make this cozy fall soup – I promise it’s all simple, wholesome ingredients you probably already have:

1 medium butternut squash (peeled and cubed – about 4 cups)
2 apples (peeled, cored, and chopped – Granny Smiths are my favorite for tartness)
1 onion (diced)
2 cloves garlic (minced)
4 cups vegetable broth
1 tbsp olive oil (for sautéing)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Salt and pepper to taste
1/2 cup coconut milk (optional, but adds lovely creaminess)

Ingredient Notes & Substitutions

No butternut squash? Sweet potatoes make a great substitute! If you’re out of coconut milk, regular milk or almond milk works too – though the soup won’t be quite as rich. And while any apples will do, tart varieties like Granny Smith help balance the squash’s natural sweetness perfectly.

How to Make Butternut Squash and Apple Soup

Alright, let’s get cooking! This soup comes together so easily – you’re just a few simple steps away from cozy perfection:

Sauté the aromatics: Heat olive oil in your favorite soup pot over medium heat. Add the diced onion and minced garlic, stirring until they turn soft and fragrant – about 3 minutes. (Careful not to let the garlic burn!)
Add the stars: Toss in your cubed butternut squash and chopped apples. Give everything a good stir to coat with those delicious onion-garlic flavors.
Simmer away: Pour in the vegetable broth and bring the whole mixture to a lively boil. Then reduce heat to low, cover the pot, and let it simmer gently for 20-25 minutes. You’ll know it’s ready when the squash cubes collapse easily when poked with a fork.
Spice it up: Stir in the cinnamon, nutmeg, salt, and pepper. This is where the magic happens – the spices will make your kitchen smell incredible!
Blend to creamy perfection: Now for the fun part! Use an immersion blender right in the pot (hold it firmly and tilt slightly to avoid splatters) until you’ve got the smoothest, creamiest texture. If you’re using a regular blender, work in batches and never fill more than halfway – hot soup expands!
Finish with flair: Stir in that optional coconut milk for extra richness if you like. Taste and adjust seasoning – sometimes I add an extra pinch of cinnamon at this stage.

Pro Tips for Perfect Soup

Roast first: For deeper flavor, roast cubed squash at 400°F for 25 minutes before adding to soup
Spice to taste: Start with less cinnamon/nutmeg – you can always add more!
Blend carefully: Use a towel to cover blender lid when processing hot soup in batches

Serving and Storing Butternut Squash and Apple Soup

This soup is like a blank canvas for fun toppings! I love sprinkling roasted pumpkin seeds on top for crunch, or a swirl of coconut milk for elegance. Fresh thyme or rosemary sprigs make it look fancy, while a pinch of extra cinnamon brings out all those warm fall flavors. Leftovers? No problem! Just pour into an airtight container – it’ll keep beautifully in the fridge for 3 days. When reheating, add a splash of broth to bring back that silky texture. Trust me, it tastes even better the next day when the flavors have had time to get to know each other!

Butternut Squash and Apple Soup Nutritional Information

Just so you know, these numbers are estimates – your exact counts might vary slightly based on ingredient sizes and brands. But here’s what you can expect per generous bowl (about 1.5 cups): 180 calories, 5g fiber, and a whopping dose of vitamin A from that beautiful orange squash. It’s got 12g natural sugars (thanks apples!), only 6g fat, and zero cholesterol. I love that something this creamy and comforting also happens to be packed with nutrients – it’s the kind of meal that makes you feel good inside and out!

FAQs About Butternut Squash and Apple Soup

Can I freeze this soup? Absolutely! It freezes beautifully for up to 3 months. Just cool completely, then portion into freezer-safe containers (leave some space at the top – it expands when frozen). Thaw overnight in the fridge before reheating.

Can I use pre-cut squash? Of course – those convenient pre-cubed squash packages work great! Just keep an eye on cook time since the pieces are often smaller – they may soften 5-10 minutes faster than hand-cut cubes.

How to make it vegan? You’re already most of the way there! Just ensure your vegetable broth is vegan-certified (some brands use animal-derived ingredients). The coconut milk is naturally plant-based, making this an easy vegan-friendly recipe as written.

Try This Butternut Squash and Apple Soup Recipe Today!

I can’t wait for you to experience this cozy bowl of fall magic! Whip up a batch on your next chilly evening – your taste buds (and your family) will thank you. Snap a photo of your beautiful creation and tag me @[YourHandle] so I can see your soup masterpiece! There’s nothing I love more than seeing how you make these recipes your own. Happy cooking, friends!