Looking for an easy yet hearty weeknight meal? My butternut squash soup with apple is the perfect comfort food for those cool fall and winter nights!
Butternut squash soup has always reminded me that fall is here. I don’t know if it’s the color, texture or the aroma that screams fall but along with the smell of pumpkin and all the fall-like spices, it gets me in the mood.
There are so many versions of butternut squash soup and I have loved them all but there’s something about the addition of pumpkin and apple that makes this butternut squash soup special to me. I truly think it brings me back to that warm feeling of fall.
Table of Contents
What is Butternut Squash Soup?
Butternut squash soup can be a sweet or savory pureed soup consisting of butternut squash and broth. Variations of vegetables or fruits can be added such as carrots, celery, apples or pumpkin, however, butternut squash is the star of the dish.
Why You’ll Love This Easy Weeknight Recipe
- Quick and easy weeknight meal
- Made with apples and pumpkins for a slight variation on traditional butternut squash soup
- It’s comfort in a bowl
What You Need to Make Butternut Squash Soup
- Butternut Squash – For a shortcut, I like to purchase diced butternut squash from my grocery store
- Gala Apples – Gala and Red Delicious apples are perfect for cooking
- Pureed Pumpkin – Canned pumpkin works great in this recipe
- Coconut Milk – Adds so much creaminess
- Vegetable Broth – I prefer low sodium broths in order to control the salt
- White Onion – Chopped
- Garlic – Minced
- Apple Juice – Intensifies the apple flavor
- Maple Syrup – Intensifies the squash flavor
- Spices – Whole cinnamon sticks, Star Anise and ground cloves are boiled with the vegetables
- Toasted French Bread – On the side or for dipping if your prefer
- Mascarpone – Optional Garnish
- Roasted Pumpkin Seeds – Optional Garnish
How to Make Butternut Squash Soup with Apples
To save on time, the best way to prep before beginning your soup it to dice all of your vegetables so they’re ready to go. Start by sauteeing garlic and onions for about 2-3 minutes in a large pot. Then, add squash, apples, pumpkin, coconut milk, vegetable broth, apple juice, maple syrup, and spices to your pot. Bring to a boil. Once your vegetables come to a boil, simmer on low-medium heat for 20-25 minutes.
Once your soup has boiled, remove pot from heat and carefully remove the cinnamon sticks and star anise. If you can, use a spice bag because this will make your life so much easier then having to fish it out.
When your squash is done, use an immersion blender to puree your squash and apples. Top with roasted pumpkin seeds and my favorite, mascarpone.
What to Serve with Your Soup?
I love to have hearty bread with any soup I’m eating. For this soup, I served it with a side of french bread that I drizzled with olive oil, maple syrup and fresh cracked pepper and salt.
You can also served grilled cheese, favorite panini recipe or a salad alongside your squash soup.
Tips
- To save on time, you can purchase diced butternut squash from your grocery store.
- If you don’t have vegetable broth, you can substitute with chicken broth.
- Instead of mascarpone, you can save a little coconut milk to drizzle on top when done.
Butternut Squash Soup with Apples
Equipment
- Large Pot or Dutch Oven
- Immersion Blender
Ingredients
- 4 cups Butternut Squash diced
- 4 Gala apples skin removed and diced
- 1 medium white onion diced
- 2 garlic cloves minced
- 2 tbsp olive oil
- 1 15 oz. can pureed pumpkin
- 1 13.5 oz. can coconut milk
- 2 cups vegetable broth
- 2 cups apple juice or cider
- ½ tsp vanilla extract
- ¼ cup pure maple syrup
- ½ tsp ground cloves
- 2 cinnamon sticks
- 3 star anise
- ½ tsp salt
- mascarpone optional, for topping
- roasted pumpkin seeds optional, for topping
Instructions
- In a large pot or dutch oven heat olive oil on medium heat and sautee garlic and onions for 2-3 minutes.
- Add in remaining ingredients and bring to a boil.
- Reduce heat, cover and allow to simmer for 25-30 minutes or until squash and apples have softened.
- Remove from heat and carefully remove cinnamon sticks and star anise. Using an immersion blender or a regular blender, puree until soup is smooth and free of lumps.
- Serve and top with mascarpone and pumpkin seeds if desired. You can also top with fresh cracked pepper and more salt to taste. ¼
Notes
Don’t forget to catch up on my latest posts!
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Until next time,
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