Butternut Squash and Apple Soup Recipe

If you’re craving a soup that’s cozy, creamy, and bursting with warm fall flavors, you’re going to want to make this Butternut Squash and Apple Soup Recipe asap. I absolutely love how this soup balances sweet, savory, and a hint of earthiness — and it’s so easy to whip up. Plus, it’s loaded with wholesome ingredients that feel like a hug in a bowl. Trust me, once you try this, it’ll become a fall favorite in your kitchen just like it did in mine!

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Ingredients You’ll Need

These ingredients work beautifully together — the natural sweetness from the butternut squash and apples pairs with herbs like sage and Italian seasoning for a balanced, inviting flavor. For the best results, look for firm butternut squash and crisp Granny Smith apples.

• Butternut squash: Choose a fresh, firm squash with smooth skin for sweet, tender roasted cubes.
• Yellow onion: Adds natural sweetness and depth; roasting it mellows its bite nicely.
• Sage powder: I love this herb’s earthy aroma—it complements squash wonderfully.
• Garlic powder: Adds gentle garlic flavor without overpowering the soup.
• Salt and black pepper: Essential seasonings to bring out the flavors.
• Olive oil: For roasting veggies and adding richness at the end.
• Vegetable bouillon cube: Gives the broth a savory, well-rounded base without needing extra salt.
• Italian seasoning: A blend of herbs that adds complexity and warmth.
• Granny Smith apples: Their tartness cuts through the soup’s sweetness perfectly.
• Silken tofu: This is my secret for creamy texture without dairy or cream.

Variations

I love how flexible this Butternut Squash and Apple Soup Recipe is. You can easily customize it to fit seasonal produce or your dietary needs — it’s a fantastic base to experiment with, so don’t hesitate to make it your own.

• Add Warm Spices: When I’m craving a little warmth, I toss in some cinnamon or nutmeg — it gives the soup another cozy layer that my family adores.
• Swap Apples: I sometimes swap Granny Smith for Fuji or Honeycrisp apples for a sweeter twist, just be sure to adjust seasoning accordingly.
• Make it Vegan: Already vegan with the tofu, but you can also use vegetable broth cubes to keep it plant-based.
• Boost Protein: For extra protein, consider adding cooked lentils or white beans before pureeing—great for a heartier meal.

How to Make Butternut Squash and Apple Soup Recipe

Step 1: Roast to Perfection

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat to keep things from sticking. Spread out the butternut squash and chopped onion evenly, then drizzle with olive oil. Sprinkle with sage powder, garlic powder, salt, and pepper, tossing everything so each piece gets coated well. Roast for about 30 minutes — this step is key to developing that natural sweetness and rich flavor. Keep an eye on the onions; if they start to burn before the squash is tender, scoop them out and set aside—they’ll add a concentrated sweetness later.

Step 2: Build Your Broth

Transfer the roasted squash and onion to a large pot. Add 3 cups of water, crumble in your vegetable bouillon cube, and sprinkle in Italian seasoning. Give it a good stir, then bring everything to a boil. Once boiling, reduce the heat, cover the pot, and let it simmer gently for 10 minutes. This helps the flavors meld and creates that savory base we all crave.

Step 3: Add the Apples and Tofu

While the soup simmers, peel, core, and roughly chop one Granny Smith apple. Toss it in along with the silken tofu, which gives the soup its creamy, velvety texture without needing cream. Stir everything together and prepare to blend.

Step 4: Puree the Soup Until Smooth

Using an immersion blender directly in the pot is my favorite way to keep things simple. Blend until smooth and creamy. If you don’t have one, blend the soup in batches in a countertop blender — just watch out with the hot liquid and always vent the lid slightly to avoid pressure build-up. Add more boiling water little by little if you want your soup thinner; it’s easier to loosen it up than to thicken! Taste your soup and tweak the seasoning with salt and pepper as needed.

Step 5: Finish with Fresh Apple Garnish

Finally, peel, core, and dice the second apple to sprinkle on top when serving. Ladle the soup into bowls, garnish with a few tablespoons of fresh apple, a sprinkle of black pepper and sage powder, and a light drizzle of olive oil if you want a little extra richness. This fresh apple adds a delightful crisp contrast to the smooth soup.

How to Serve Butternut Squash and Apple Soup Recipe

Garnishes

I usually top this soup with a few diced fresh Granny Smith apple cubes and a quick sprinkle of sage powder and black pepper to boost the aroma and give each spoonful an extra little zing. A light drizzle of good-quality olive oil on top just rounds it out perfectly—plus it looks so inviting.

Side Dishes

My go-to sides are toasted crusty bread or warm garlic naan — the perfect vessels for dipping into this creamy soup. Sometimes I serve it alongside a simple green salad dressed with lemon vinaigrette to cut through the richness.

Creative Ways to Present

For special occasions, I love serving this soup in small glass jars or mini crocks, garnished with a sprig of fresh sage and a few apple cubes on top. It makes the presentation rustic yet elegant and always gets compliments. You can also swirl in a dollop of coconut cream or cashew cream for a fancier touch.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in an airtight container in the fridge for up to 4 days. It tastes even better the next day because the flavors have time to meld. Just give it a good stir before reheating.

Freezing

This soup freezes wonderfully. I portion it into freezer-safe containers or heavy-duty zipper bags, leaving some room for expansion, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low-medium heat, stirring occasionally. If it seems too thick, just add a splash of water or broth to loosen it back up. Microwave works fine too; just heat in short bursts and stir in between to keep it even.

FAQs

Final Thoughts

This Butternut Squash and Apple Soup Recipe has truly become one of those dishes I reach for again and again when the temperatures dip and I want something comforting and nourishing. The way the sweet apples brighten the creamy squash base is just magic—and I love that it’s so simple to make! Give it a try the next time you want a warm hug in a bowl; I promise it’ll bring a smile to your face and your family back for seconds.

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