Butternut Squash and Apple Soup: A Delightful Fall Recipe

Butternut Squash and Apple Soup

H1: Introduction to Butternut Squash and Apple Soup

H2: Flavor profile and health benefits

Butternut squash and apple soup is a warm, comforting, and delicious dish perfect for the cooler fall and winter months. Combining the natural sweetness of butternut squash with the tartness of apples, this soup is both flavorful and healthy. It is packed with vitamins, minerals, and antioxidants, making it a nutritious choice for the whole family.

H2: Seasonality and occasions

This soup is perfect for autumn when both butternut squash and apples are in season. It is also a great dish for Thanksgiving, Christmas, or any cozy dinner party where you want to impress your guests with a delightful, heartwarming meal.

H1: Ingredients for Butternut Squash and Apple Soup

H2: Choosing the right squash

The star of this soup is, of course, butternut squash. Look for a squash that is heavy for its size and has a hard, matte skin free of blemishes. The size of the squash will determine how much soup you can make, but a medium-sized squash should be enough for about 4-6 servings.

H2: Apples for the soup

When choosing apples, go for tart varieties like Granny Smith or Braeburn, which will provide a nice contrast to the sweetness of the squash. You can also mix and match different types of apples to create a more complex flavor profile.

H2: Herbs and spices

Adding herbs and spices to the soup can enhance the flavor and add depth. Commonly used spices include cinnamon, nutmeg, and ginger, while sage, thyme, and rosemary are popular herb choices.

H2: Additional ingredients

To give the soup a velvety texture, you can add a splash of cream or milk. For added richness, consider incorporating some butter or olive oil. Lastly, don’t forget to season the soup with salt and pepper to taste.

H1: Preparing the Soup

H2: Roasting the squash

Begin by roasting the squash, which will help to bring out its natural sweetness. To do this, preheat your oven to 400°F (200°C), cut the squash in half lengthwise, and remove the seeds. Drizzle the squash with olive oil and season with salt and pepper, then place it face down on a baking sheet. Roast for about 45 minutes or until the flesh is tender and easily pierced with a fork.

H2: Preparing the apples

While the squash is roasting, peel, core, and dice the apples. You can either sauté them in a little butter or olive oil until they are soft, or add them directly to the soup later on if you prefer a more tart flavor.

H2: Cooking the soup

Once the squash is roasted and cooled enough to handle, scoop out the flesh and discard the skin. In a large pot or Dutch oven, heat some olive oil or butter over medium heat. Add diced onion and cook until it is soft and translucent. Next, add the roasted squash, apples, and your chosen herbs and spices. Stir to combine and cook for a few minutes to allow the flavors to meld.

Now, add vegetable or chicken broth to the pot, ensuring that the ingredients are fully submerged. Bring the soup to a boil, then lower the heat and let it simmer for about 20-30 minutes, or until the apples are soft.

Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender. If you’re using cream or milk, stir it in now and heat the soup gently to incorporate.

H1: Serving and Garnishing

H2: Choosing the right bowl

To make a great impression, serve the soup in bowls that highlight its vibrant color. You can opt for simple white bowls, or choose ones with autumn-themed patterns for a seasonal touch.

H2: Garnishing ideas

Garnishes can elevate the presentation of your soup and add an extra layer of flavor. Some popular options include a dollop of sour cream, a drizzle of maple syrup or honey, a sprinkle of toasted pumpkin seeds, or a few fresh sage leaves.

H2: Serving suggestions

Serve the butternut squash and apple soup as a starter, or pair it with a crusty bread or green salad for a light, satisfying meal.

H1: Vegan and Gluten-free Variations

For a vegan version of this soup, simply use vegetable broth and substitute any dairy ingredients with plant-based alternatives. If you need a gluten-free option, ensure that all ingredients, including broth, are gluten-free.

H1: Storage and Reheating Tips

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. When reheating, warm the soup gently over low heat, stirring occasionally to ensure even heating.

H1: Conclusion

Butternut squash and apple soup are delightful and versatile recipes perfect for the fall and winter months. Its delicious flavor and nutritional benefits make it an excellent choice for any meal. With various serving and garnishing options, as well as vegan and gluten-free variations, this soup is sure to become a favorite in your household.


  1. Can I use pre-cut butternut squash for this recipe? Yes, pre-cut squash can save time, but make sure it is fresh and free of blemishes.
  2. What other types of squash can I use for this soup? You can substitute butternut squash with other winter squash varieties like acorn or kabocha squash.
  3. Can I make this soup ahead of time? Yes, you can make the soup a day in advance and reheat it gently before serving. The flavors may even improve as they have time to meld.
  4. What can I do with the leftover squash seeds? You can clean, season, and roast the seeds for a delicious and healthy snack.
  5. Can I add other vegetables to this soup? Yes, you can customize the soup by adding other vegetables like carrots, sweet potatoes, or parsnips, which will provide additional flavors and nutrients.

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