Butternut Squash and Apple Soup Recipe

There’s just something magical about a warm bowl of autumn in a spoon, isn’t there? This Butternut Squash and Apple Soup Recipe is exactly that—cozy, creamy, and brimming with those comforting fall flavors that make chilly nights a joy to come home to. I absolutely love how the sweetness of roasted butternut squash pairs with the crisp, tart hint of apple, creating a soup that’s balanced, satisfying, and surprisingly simple to make. Stick with me here—I’ll walk you through every step so you can nail it, whether you’re a soup novice or looking to add a new favorite to your recipe box.

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Ingredients You’ll Need

For this Butternut Squash and Apple Soup Recipe, the ingredients come together beautifully to create a harmonious blend of savory and sweet. When picking out your produce, I always recommend going for a firm butternut squash and crisp Granny Smith apples—they hold their structure and flavor best. Also, a good-quality vegetable bouillon cube makes all the difference in boosting those rich, comforting undertones.

• Butternut squash: Aim for fresh and firm; cubing it yourself allows you to control the size for even roasting.
• Yellow onion: Adds a natural sweetness and depth; chop it roughly for roasting alongside the squash.
• Sage powder: The subtle earthiness is a match made in heaven with squash and apple.
• Garlic powder: A quick way to infuse garlic flavor without chopping fresh cloves.
• Salt: Enhances all the natural flavors; adjust to taste.
• Black pepper: Freshly ground works best for a little peppery kick.
• Olive oil: Use a good extra-virgin version for roasting and garnishing.
• Water: The soup’s base; replace with broth for even more flavor if you like.
• Vegetable bouillon cube: Adds depth and umami without overpowering the natural ingredients.
• Italian seasoning: A warm, herbaceous note that rounds out the soup’s taste.
• Granny Smith apples: Tart and firm, perfect for adding brightness and texture.
• Silken tofu: The secret to creamy texture without dairy, gently blending into the soup for smoothness.

Variations

I love how versatile this Butternut Squash and Apple Soup Recipe is—it’s a fantastic base canvas to tweak according to your mood or what’s in your pantry. Feel free to experiment; that’s half the fun when cooking. Here’s how I sometimes make it feel brand new:

• Spice it up: Adding a pinch of cinnamon or nutmeg brings out an extra layer of warmth, especially around the holidays—my family goes crazy over that twist!
• Make it vegan: This recipe already is, but you can swap the tofu for coconut milk for a different creamy texture and slightly tropical flavor.
• Extra veggies: Throw in some carrots or sweet potatoes for a heartier soup; just remember to adjust roasting times accordingly.
• Serve chilled: On warmer days, this soup also tastes fantastic cold—think of it like a fall-friendly gazpacho.

How to Make Butternut Squash and Apple Soup Recipe

Step 1: Roast the Butternut Squash and Onions to Bring Out the Sweetness

Start by preheating your oven to 400°F (200°C). I like to line a large baking sheet with parchment paper to keep clean-up easy. Spread out your cubed or sliced butternut squash along with chopped yellow onion. Drizzle generously with olive oil—this is key for caramelization—and sprinkle on your sage powder, garlic powder, salt, and black pepper. Toss everything so the veggies are evenly coated; this step makes sure each bite is flavorful. Roast for about 30 minutes, but don’t forget to check—you want the squash tender and lightly browned. If the onions look like they might burn, pull them out early and set aside. This roasting is where the magic really starts—they get sweet, smoky, and irresistible.

Step 2: Simmer and Build Flavor with Broth and Herbs

Transfer your roasted butternut squash and onions into a large pot. Add about 3 cups of water and toss in the vegetable bouillon cube with the Italian seasoning. Bring this to a boil, then cover and let it simmer gently for 10 minutes. I love this part because it melds all the flavors—those roasted notes blend with the herbs and bouillon into a rich base for your soup. Then, turn off the heat and let it rest a few minutes while you prep your apples. You’ll find it’s much easier to work with your soup this way when pureeing later on.

Step 3: Blend in Apples and Silken Tofu for Creaminess and Brightness

Peel, core, and roughly chop one of your Granny Smith apples and add it straight to the hot soup along with the silken tofu. This tofu is the secret weapon—don’t skip it! It blends seamlessly, giving the soup a luscious, creamy texture without any dairy. Using an immersion blender right in the pot, puree everything until silk-smooth. If you don’t have an immersion blender, just work in batches using a countertop blender, then pour each batch back into the pot. You can add more hot water as you go to adjust to your favorite soup consistency. Taste and tweak salt and pepper—trust me, this step makes all the difference.

Step 4: Garnish and Serve with Fresh Apple Dices

When you’re ready to serve, peel and dice the second apple for a fresh, crisp contrast. Ladle your smooth, warm soup into bowls and add 1 to 2 tablespoons of these diced apples on top. They bring a lovely bite and pop of color. If you want to take it up a notch, sprinkle a little extra sage powder, a crack of fresh black pepper, and drizzle a touch of olive oil over each bowl. The result? A bowl that’s as pretty as it is delicious.

How to Serve Butternut Squash and Apple Soup Recipe

Garnishes

I love topping this soup with a handful of diced fresh apple—it adds that lovely crunch and bright contrast to the creamy base. A sprinkle of sage powder and a little freshly cracked black pepper bring out the earthiness and warmth beautifully. For a finishing touch, I drizzle a bit of good-quality olive oil over the top; it adds richness and a glossy shine that’s so inviting.

Side Dishes

This soup pairs wonderfully with crusty bread or a soft, warm baguette to soak up every last drop. I also like serving it alongside a simple mixed greens salad with a light vinaigrette—this keeps things balanced and fresh, especially if you want a lighter meal. For a heartier option, a grilled cheese sandwich complements the sweetness and creaminess like a dream.

Creative Ways to Present

For special occasions or when I’m entertaining, I’ve served this soup in mini pumpkins hollowed out as unique bowls—it’s festive and adds an extra wow factor. You can also swirl in a spoonful of browned butter or pumpkin seed oil just before serving for a gourmet touch. Even garnishing with toasted pumpkin seeds adds an unexpected crunch and nutty flavor that guests love.

Make Ahead and Storage

Storing Leftovers

I store leftover Butternut Squash and Apple Soup in an airtight container in the fridge, where it keeps beautifully for up to 4 days. When reheating, I like to do it gently on the stovetop over low heat to maintain the creamy texture and avoid scorching.

Freezing

This soup freezes really well, which is great for busy weeks. I let it cool completely, then portion it into freezer-safe containers or bags. When you’re ready to enjoy it, thaw overnight in the fridge, then reheat slowly on the stove, adding a splash of water if needed to loosen it up. The flavor stays just as vibrant, making it an easy freezer-friendly meal.

Reheating

When reheating, I avoid microwaving straight away because it sometimes changes texture—stovetop reheating on low with occasional stirring keeps the soup smooth and luscious. Adding a little extra water or vegetable broth can restore the perfect consistency if it’s thickened up in the fridge.

FAQs

Final Thoughts

This Butternut Squash and Apple Soup Recipe holds such a special place in my kitchen rotation, especially when the cooler air starts creeping in. It’s one of those recipes that invites comfort without feeling heavy—plus, it’s a total crowd-pleaser that’s easy to pull off even on busy days. I hope you give it a try and find it as cozy and satisfying as my family and I do. Trust me, once you make this, it’ll become your go-to soup for fall and beyond!

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