Butternut Squash and Apple Soup Recipe

If you’re looking for a cozy, creamy soup that tastes like fall in a bowl, you absolutely have to try this Butternut Squash and Apple Soup Recipe. I love this soup because it balances the natural sweetness of roasted butternut squash with the subtle tartness of Granny Smith apples, producing flavors that are warm, comforting, and just a little surprising. Stick with me here—I’m going to walk you through everything you need so you can nail this recipe and have a new family favorite on your hands.

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Ingredients You’ll Need

The beauty of this Butternut Squash and Apple Soup Recipe is in its simplicity. Each ingredient plays a crucial role—from the hearty butternut squash to the punchy apples, and the cozy spices that bring it all together. When shopping, look for firm squash and bright green Granny Smith apples to get the best flavor contrast.

• Butternut squash: Choose one that’s firm, heavy for its size, and with no soft spots for the sweetest flavor and best texture.
• Yellow onion: Adds subtle sweetness when roasted—don’t skip it.
• Sage powder: Enhances the earthy warmth that complements both squash and apples beautifully.
• Garlic powder: Provides a gentle garlic note without overpowering the other flavors.
• Salt & black pepper: Essential for seasoning and balancing sweetness.
• Olive oil: Use a good quality extra virgin for roasting and finishing touches.
• Water & vegetable bouillon cube: Create a flavorful, comforting broth base without heaviness.
• Italian seasoning: Adds a subtle herbaceous background that lifts the soup.
• Granny Smith apples: Their tartness is the perfect contrast to the sweet squash, and they hold up well when diced raw as garnish.
• Silken tofu: This is my secret for a velvety texture without heavy cream or dairy.

Variations

I love customizing this butternut squash and apple soup depending on mood and what’s in my pantry. This recipe is so forgiving, and that’ll let you play around with flavors and textures to find your perfect bowl.

• Spicy Kick: When I want a little heat, I add a pinch of cayenne or a dash of smoked paprika; it beautifully contrasts with the sweet and savory notes.
• Dairy-Free Alternative: The silken tofu makes this naturally creamy and vegan, but you can swap it for coconut milk if you want a slightly different richness.
• Herbal Twists: Fresh thyme or rosemary work wonders too—I once made a batch with rosemary sprigs and it tasted amazing.
• Nutty Depth: Toasted pumpkin seeds sprinkled on top add a lovely crunch and depth if you’re serving it as a starter.

How to Make Butternut Squash and Apple Soup Recipe

Step 1: Roast the Butternut Squash and Onion

Preheat your oven to 400°F (200°C)—this roasting step is where the magic begins. I like to spread the butternut squash and chopped onion evenly on a baking sheet lined with parchment paper or a silicone mat to avoid sticking. Drizzle olive oil on top, then sprinkle with sage powder, garlic powder, salt, and pepper. Toss everything well so every bite is flavorful. Roast for about 30 minutes, checking for tenderness. If the onions start crisping too soon, you can pull them out early and set aside—they add a different texture and sweet caramel flavor if slightly more done.

Step 2: Build the Soup Base

Once your squash and onions are perfectly roasted, transfer them to a large pot. Add 3 cups of water, the vegetable bouillon cube, and Italian seasoning. Bring this to a boil, then reduce the heat to simmer and pop on the lid for about 10 minutes. This simmering step helps all the flavors meld together nicely. After that, turn off the heat and let it rest while you prep the apples.

Step 3: Add Apples and Tofu, Then Blend

Now, peel, core, and roughly chop one Granny Smith apple and add it directly to the hot pot, along with your silken tofu. Both ingredients add creaminess and a subtle fruity brightness when blended. Use an immersion blender right in the pot to puree everything until smooth. If you don’t have one, a countertop blender works fine in batches—just be careful with the hot liquid. Add more boiling water if you prefer a thinner consistency. Taste and adjust seasoning with salt, pepper, or even a splash more olive oil if needed.

Step 4: Garnish and Serve

Right before serving, peel and dice the second apple into small cubes. Ladle the soup into bowls and sprinkle each with a generous spoonful of the diced apple for a fresh, crisp contrast. Finish with a drizzle of olive oil, a dash of sage powder, and a twist of black pepper if you like. I always find this last step makes the soup look and taste extra special.

How to Serve Butternut Squash and Apple Soup Recipe

Garnishes

I’m a big fan of topping the soup with fresh diced apples for crunch and a drizzle of high-quality olive oil to add richness. Sometimes I sprinkle a little extra sage and freshly cracked black pepper on top because it just sharpens the flavors that much more. On occasion, a small dollop of plain yogurt or coconut cream can also add a lovely creamy finish if you like a little tang.

Side Dishes

This soup pairs wonderfully with crusty bread, like a rustic sourdough or garlic baguette. My family also loves it with simple mixed green salads or roasted Brussels sprouts for a full meal that feels light but satisfying. For heartier occasions, roasted chicken or a warm grain bowl are fantastic complements.

Creative Ways to Present

For special gatherings, I like to serve the soup in small, clear glass mugs or rustic stone bowls and garnish with microgreens or fresh sage leaves for a pop of color. Another great idea is to add a swirl of browned butter infused with sage right before serving—it adds drama and a nutty aroma that gets everyone excited.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool completely, then transfer it to an airtight container and store it in the fridge. It keeps beautifully for up to 3 days, and actually tastes even better the next day once the flavors meld further. Just give it a good stir before reheating.

Freezing

I’ve had great success freezing this soup in portioned containers. Just make sure it’s fully cooled, then freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge then reheat gently on low to avoid curdling or separation.

Reheating

The best way to reheat is gently on the stove over medium-low heat, stirring often. If it looks a bit thick, add a splash of water or broth to loosen it up. Avoid microwave reheating if you can, as it tends to heat unevenly and can affect the texture.

FAQs

Final Thoughts

This Butternut Squash and Apple Soup Recipe has become one of my go-to comfort foods—especially when the evenings get chilly and I want something that tastes like a warm hug. It’s simple to make, yields a silky smooth texture, and offers a depth of flavor you’d expect from a fancy restaurant but with zero fuss. I’m confident that once you make this soup, you’ll love serving it to friends and family as much as I do. So grab your squash, your apples, and let’s get cooking; your new favorite soup awaits!

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