A creamy, cozy fall soup with roasted butternut squash and apple! Sweet, savory, and perfect for those crisp fall evenings. Make this butternut squash apple soup as a simple weeknight meal with hearty bread or sandwiches, or serve as a holiday starter.
When fall hits, I basically live for winter squash season! Butternut, delicata, kabocha, acorn, all of them. If you're trying to eat seasonally, this creamy butternut squash apple soup needs a spot in your rotation.
It's silky, subtly sweet, and loaded with cozy flavor. The apple brightens the earthy squash, while sage and cinnamon round everything out. Bonus points for reheating beautifully for lunch the next day (one of the best time-saving hacks!).
Pair it with a hearty salad, warm bread, or a toasted sandwich for a complete, warm-your-soul dinner. And if you're craving a little variety, try my Thai Butternut Squash Soup next! It's a red curry-spiced twist on this cozy classic.
Quick Summary: This easy fall soup recipe is creamy, comforting, and perfect for crisp evenings! Made with simple, wholesome ingredients and ready in under an hour.
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Key Ingredients & Notes
- Butternut squash: Choose one that's tan, firm, and heavy for its size. Avoid green patches if you can. Butternut squash is in season in fall and stores beautifully through winter.
- Apple: Go for a sweet or sweet-tart variety like Honeycrisp, Fuji, or Pink Lady. I love using a local apple variety when possible because the flavor is bonkers good, it supports small farms, and food that travels less lowers your carbon footprint.
- Aromatics: Onion, garlic, carrot, and celery give the soup depth and savoriness, creating a flavorful base that ties everything together.
- Sage + cinnamon: Two of the best spices for butternut squash soup! Sage adds earthy, cozy flavor, while cinnamon brings warmth and enhances the squash's natural sweetness.
- Broth: The best broth for butternut squash soup is vegetable or chicken broth. Veggie broth keeps it light and plant-based; chicken broth adds extra richness.
Toppings: Toppings are a must for soup! Lately I've been using maple pecan granola to top this butternut squash apple soup, but also love sourdough croutons, pepitas, walnuts, microgreens, and drizzle of cream.
Step-by-Step Instructions
- Step 1: Sauté aromatics in olive oil until softened and fragrant, about 5-7 minutes. Season with salt, pepper, and a pinch of cinnamon.
- Step 2: Stir in the cubed butternut squash and cook for a few minutes so it can absorb those flavors.
- Step 3: Pour in broth and tuck in the sprigs of sage. Bring to a gentle boil, then reduce to a simmer.
- Step 4: Simmer, covered, for 20-25 minutes until the squash is tender. Remove the sage stems. Blend using an immersion blender (see below for alternative!) right in the pot until creamy and smooth.
Blending Tip: If you don't have an immersion blender, carefully transfer soup to a stand blender in batches. I highly recommend letting it cool for at least 10 minutes first! Blend until velvety, then return to the pot to reheat.
Sustainability Tips
- Buy local and seasonal: Pick up butternut squash and apples at your farmers market when they're freshest (and most flavorful!) in fall and early winter.
- Use the whole squash: Roast the seeds (they're delicious!) and compost the peels.
- Store for less waste: Keep squash in a cool, dark spot. Store apples separately from other fruit since they release ethylene gas, which speeds ripening. Apples on the counter top are fine for a couple weeks, then transfer to the crisper.
- Stock smart: Buy broth in recyclable cartons, or make your own with veggie scraps.
Check out my round-up of 20 easy fall recipes for busy home cooks for more seasonal inspiration!
What to Serve with Butternut Squash Soup (and How to Make It a Meal)
Wondering what to serve with butternut squash soup? I've got ideas:
- Crusty sourdough or artisan bread
- Kale and feta salad, wild rice salad, or a green apple and pecan salad
- A grilled cheese or turkey sandwich
Portions: Ultimately determined by hunger levels, but just for planning purposes, here's how I typically think about them.
- Main meal → 1½ to 2 cups per person
- Starter or side → ½ to 1 cup
For gatherings: Permission to feel fancy here! Garnish with a swirl of cream, a handful of granola or croutons, and a few microgreens or pepitas. These rosemary nuts would also be insanely good.
Optional Protein Boost
Wondering how to add protein to butternut squash soup? These add-ins help to make it heartier:
- Finish with toppings that have protein: feta, pepitas, hemp seeds, or Greek yogurt.
- Blend in cooked white beans, red lentils, or yellow split peas for a creamy, protein-rich soup.
- Stir in dairy milk at the end for a creamy boost that also contains protein.
FAQs
Store cooled soup in an airtight container in the fridge for up to 5 days.
Yes! This one-pot soup for weeknights is perfect for meal prep. Make it a day or two ahead, cool completely, then refrigerate and reheat before serving.
Absolutely. Freeze for up to 3 months in jars or containers (leave an inch of space at the top). Thaw overnight in the fridge, then reheat on the stove over low heat.
Pairings & Toppings
Here are some ideas for simple toppings and side salads to go with butternut squash soup:
Made this butternut squash apple soup? Leave a star rating 🌟, drop a comment, or tag me on Instagram and Pinterest. Want more quick dinner recipes? Join my email list for fresh ideas right in your inbox!
📖 Recipe
The Coziest Butternut Squash & Apple Soup for Chilly Nights
- Total Time: 45 minutes
- Yield: 3-4 bowls 1x
- Diet: Vegetarian
Description
This creamy butternut squash and apple soup is cozy, lightly sweet, and full of fall flavor. Perfect for weeknights or as a simple holiday starter, it's made with wholesome, seasonal ingredients and finished with your favorite toppings.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small-medium yellow onion, diced
- 1 stalk celery, diced
- 1 carrot, diced
- 1 apple, diced
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon cinnamon
- 1 medium butternut squash (about 5 cups cubed)
- 1.5 cups veggie broth
- 1 sprig fresh sage
- ½ - 1 cup milk of choice
- Topping ideas: maple pecan granola, pepitas, heavy cream or milk drizzle, croutons
Instructions
- Sauté aromatics. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, carrot, and apple, and cook until softened, about 7 minutes. Stir in salt, pepper, cinnamon, and garlic, and cook 1-2 minutes more.
- Add squash. Add the butternut squash cubes and sauté 3-5 minutes to let the flavors mingle.
- Add broth + sage. Pour in broth and add the sage sprig. Bring to a gentle boil, then reduce to a low simmer. Cover and cook about 20 minutes, or until the squash is completely tender.
- Blend + serve. Remove the sage and stir in milk of choice. Use an immersion blender to blend the soup right in the pot until silky smooth. (If using a stand blender, let it cool 10 minutes first, then blend in batches until smooth.) Adjust seasoning or add more milk for creaminess. Serve warm with your favorite toppings!
Equipment
Buy Now → Notes
- Storage + freezing instructions. Store leftover soup in an airtight container or jars in the fridge for up to 5 days. Freeze for up to 3 months (leave space at the top of the storage container for liquid expansion when freezing). If frozen, thaw overnight in the fridge. Reheat in the microwave or gently on the stovetop.
- Add protein. If you're enjoying this soup as a main meal, make it more filling by giving it a protein boost! Blend in beans or legumes that won't affect color or flavor too much (cannellini or white beans, yellow split peas, or red lentils are all great). You could also top with higher protein toppings: dollop of Greek yogurt, feta, pepitas, hemp seeds, or granola.
- Milk. For plant-based milks, I love the Forager Project cashew milk! It's SO creamy and luscious. Otherwise I use coconut milk, whole milk, or half & half.
- Serving sizes. This recipe serves 3-4 as a main (large bowls of soup), and 6-8 as a side (smaller bowls of soup). Double the recipe if you're serving a crowd or want to freeze some for later!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup, dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 181
- Sugar: 13.4 g
- Sodium: 553.3 mg
- Fat: 4.9 g
- Carbohydrates: 35.2 g
- Fiber: 6.3 g
- Protein: 3.5 g
- Cholesterol: 3.1 mg
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