This butternut squash soup with apple is creamy, cozy, and just what I 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 I like to make when the weather turns chilly, and I 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 simply 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.
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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, I 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 really well with butternut squash. Its natural sweetness complements the roasted squash, while its slight acidity adds some brightness to an otherwise rich, creamy soup. I 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 be sure to 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 my favorites.
- Top with toasted pumpkin seeds.
- Drizzle with heavy cream, half 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 delicious 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, my cheddar sage biscuits. Like your carbs a little more plain? These honey cornmeal or cake flour biscuits are perfect.
- A light side, like this golden beet salad, complements the soup.
- Don't forget these other seasonal favorites, like my butternut squash frittata or my acorn squash egg boats for the ultimate fall spread.
Storage
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.
FAQ
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.
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.
Yes, any variety of apple you have will work, but I recommend Honeycrisp or Sugarbee for their sweetness.
Yes, I have made this soup with butternut, honeynut, and acorn squash.
Soup pairings
Looking for what to serve with autumn soup? Try these:
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Butternut Squash Soup with Apple
Equipment
- large pot
- baking sheet
- blender or immersion blender
Ingredients
For the Roasted Squash
- 4 pounds butternut squash (about 2 medium), halved and seeded do not peel yet
- 2 tablespoon olive oil
- 1 tsp kosher salt or fine sea salt
- ½ tsp fresh ground pepper
For the Soup
- 1 tablespoon 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 teaspoon freshly grated nutmeg
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon 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
Instructions
To Roast the Squash
- Heat the oven to 425°F.
- 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.4 pounds butternut squash (about 2 medium), halved and seeded, 2 tbsp olive oil, 1 tsp kosher salt or fine sea salt, ½ tsp fresh ground pepper
For the Soup
- 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).1 tbsp unsalted butter, 1 sweet apple, coarsely chopped, 1 medium onion; coarsely chopped, 8-10 fresh sage leaves, ¼ tsp freshly grated nutmeg, ½ tsp kosher or fine sea salt, ¼ tsp freshly ground pepper
- 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.roasted butternut squash, skin removed, 4 cups chicken or vegetable stock or broth, plus more if needed , 2-3 dried bay leaves
- 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.
- 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.¼ cup heavy cream (or half and half)
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.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
Amanda says
This was my first attempt at making Butternut Squash Soup. This recipe was easy to follow along and delicious!
Paul Filardi says
Made this 11/11/2023 for the start of the cooler weather here in St Louis and was perfect. The soup is very good and tasty. Actually very filling.
Overall flavor is mild but enough with the apple and spices in there. I used a little less chicken broth so it came out thicker which we liked. Like the doctored up suggestions…I went with the crumpled bacon bits. Thanks B&B