Butternut Squash Soup With Apple Recipe (With Video)

Servings:

6

The bright, vibrant color of this creamy butternut squash soup is just one of the things that make it so appealing. But what really sells us on this full-on fall soup is its flavor: butternut squash is paired with apples and spiced with cumin, coriander, ginger, and cayenne. This simple soup simmers for just 30 minutes, making it perfect for an easy weeknight dinner or as an addition to the Thanksgiving table. The flavors only get better with time, so it’s a great recipe to make ahead for the holidays. It’s rich, creamy, and nourishing, but not too heavy—it's all the best of autumn in a bowl.

Apple-Butternut Squash Soup — Rachel Marek

Choosing Butternut Squash

When selecting a butternut squash, there are a few things to consider:

Perfectly ripe squash should feel heavy for its size. If a squash feels light, the flavor hasn't fully developed, and it may not have much flavor.
Give the squash a few gentle taps on the outside. It should sound hollow, not too dense or solid.
The skin should be a deep beige with minimal scratches or blemishes. Look for a squash with a smooth exterior free of any green streaks near the stem end.

Safely Cutting and Peeling Butternut Squash

Trim the ends: Slice off the stem and root ends with a heavy, sharp knife such as a chef's knife. Use your body weight to help cut through the squash's hard exterior.
Peel the skin: Hold the squash in one hand and run a vegetable peeler down the length of the squash with the other. You may need to peel back a few layers until you reveal the bright-orange flesh.
Halve and remove seeds: Cut the squash crosswise into two halves. The bottom half of the squash can then be halved again to scoop out the seeds.

Prevent slipping: When chopping tough vegetables like butternut squash, it's a good idea to secure your cutting board. A few layers of wet paper towel underneath will keep the board from slipping and sliding on the counter.

To Puree or Not

We love the silky smooth texture of this soup when it's pureed. If you prefer a chunky soup, you can skip this step. You can use a countertop blender to achieve the smooth texture. Or, if you have an immersion blender, you can puree the soup right in the pot.

Directions

Apple-Butternut Squash Soup Ingredients — Rachel Marek

Cook onion:

Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes.

Rachel Marek
Add squash and cook:

Add squash and cook, stirring occasionally, until soft, about 10 minutes.

Rachel Marek
Add apples, spices, and stock:

Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and water (just enough to cover).

Rachel Marek
Simmer soup:

Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.

Rachel Marek

Rachel Marek
Puree:

Puree in batches in a food processor or blender until smooth.

Rachel Marek

Rachel Marek
Warm soup:

Return to saucepan. Heat over low, thinning with more water if necessary.

Rachel Marek
Serve:

Ladle into bowls; garnish with diced apples, jalapeño slices, and sour cream if desired.

Rachel Marek

How to Serve Butternut Squash Soup

If serving as a main dish, pair bowls of this soup with warm bread for dipping, a big green salad, or with grilled cheese sandwiches—who says that pairing only works with tomato soup?

This soup also makes an excellent side for roast chicken, pork tenderloin, or steak au poivre.

Toppings for Butternut Squash Soup

We call for diced apples, jalapeño slices, and sour cream in our recipe, but those are just the start. Here are some other toppers we like:

Crumbles of creamy goat cheese or shreds of Gruyère
A drizzle of full-fat coconut milk or heavy cream
Salty crumbled bacon bits
Roasted pumpkin seeds or squash seeds

How to Store and Reheat Butternut Squash Soup

If you have any leftovers, let the soup cool to room temperature, then ladle it into airtight containers. Refrigerate for up to three days or freeze for up to three months.

Reheating

To reheat, pour the soup into a saucepan and warm gently over medium heat, stirring occasionally. This should take 10 to 15 minutes.

If frozen, thaw the soup in the refrigerator overnight before reheating.

Frequently Asked Questions

How do I enhance the flavor of butternut squash soup?

To enhance the flavor of butternut squash soup, the best thing you can do is choose a ripe squash (see our tips earlier in this recipe). The apples we use in this recipe also enhance the flavor of the soup; their slightly tart flavor is the perfect complement to the sweet, earthy butternut squash. Another way to enhance the flavor is to season the soup as you cook, adding salt and pepper and tasting it. When you season as you go, the flavors of the soup will meld together perfectly.
Do you leave the skin on butternut squash for soup?

No, we do not leave the skin on butternut squash when we use it for soup. While butternut squash skin is edible and could be delicious when roasted, we like to remove it when we make soup. The flesh of the squash is soft and tender—perfect for a smooth pureed soup, and we don't want the skin to get in the way or make the soup less silky.
Why is my butternut squash soup gritty?

Your butternut squash soup tastes gritty most likely because the squash for the soup was undercooked. Make sure all of your vegetables (and fruits), not just butternut squash, are very tender before you blend them. That will produce a delicious creamy soup every time.
Can I use other squash for this soup?

Yes, you can use other winter squash for this soup. Sugar pumpkin, acorn, and honeynut squash varieties make great substitutes for butternut squash in this soup because they are also sweet and have quite a creamy texture. Peel and cut them into cubes as the recipe states.

6 More Fall Soup Recipes to Try

Updated by

Riley Wofford

Explore more:

Apple-Butternut Squash Soup

Choosing Butternut Squash

Safely Cutting and Peeling Butternut Squash

To Puree or Not

Directions

Cook onion:

Add squash and cook:

Add apples, spices, and stock:

Simmer soup:

Puree:

Warm soup:

Serve: