Butternut Squash and Apple Soup (Creamy & Comforting)

There’s something about a bowl of butternut squash and apple soup that feels like fall in the best way. It’s naturally creamy, slightly sweet from the apples, and deeply comforting without feeling heavy. This soup comes together with simple ingredients and delivers big flavor — no complicated techniques required. It’s the kind of recipe you make once… and then crave all season long.

Why You’ll Love This Soup

• Naturally creamy (no heavy cream required)

• Slightly sweet, balanced with savory depth

• Perfect for meal prep

• Freezer-friendly

• Made with simple, whole ingredients

• Cozy but still light

Ingredient Notes

Apple :Use Honeycrisp or Fuji for sweetness, or Granny Smith for a slightly tart contrast.

Vegetable or Chicken Broth :Adds depth and helps blend smoothly.

Optional: Cinnamon or Nutmeg :A tiny pinch enhances the warmth.

Tips for the Best Flavor

• Don’t overdo the cinnamon (a little goes a long way).

• Add a splash of lemon juice at the end to brighten the flavors.

• Thin with extra broth if you prefer a lighter texture.

Ways to Serve It

• With crusty whole wheat bread

• Topped with crispy bacon bits

• Swirled with Greek yogurt

• With roasted pumpkin seeds for crunch

• Alongside a simple green salad

Frequently Asked Questions

Can I make this ahead of time?

Yes! It tastes even better the next day.

Can I freeze butternut squash apple soup?

Absolutely. Cool completely and freeze for up to 3 months.

Is it very sweet?

No — the apple adds natural sweetness, but the onion and broth balance it out.

Recipe

Butternut Squash Apple Soup

Makes about 4 servings

Ingredients:

·         1 large butternut squash

·         1 large or 2 small apples

·         4 cups of chicken broth

·         1 cup of water

·         1 tablespoon of maple syrup or honey

Directions:

1. Get a large pot and put it on the stove. Put the chicken broth in the pot.

2. Peel, core, and slice the apples. Add them to the chicken broth.

3. Peel the squash. Remove the seeds and flesh from inside the butternut squash. Then cut the butternut squash into 1–2-inch pieces. Add the squash to the chicken broth.

4. Cook the squash and apples until mushy.

5. Remove the pot from heat and let it cool down.

6. Next, add the water. Then blend the contents of the pot until smooth and no lumps. I use a blender for this, or you can also use an immersion blender. If you use a blender, you may have to blend a little bit at a time. I put the blended soup into a new pot and then heat up until a light boil starts.

7. Add the maple syrup or honey and mix.

8. Remove from heat and serve. You can also put any leftovers in the refrigerator or freezer.

If you try this butternut squash and apple soup, I’d love to hear how it turned out! Leave a comment below and let me know how you served it. And don’t forget to save this recipe for soup season.

— Tina