If you’re looking for a hearty, warming soup that’s packed full of nutrients, then look no further than butternut squash soup with apple!
This wonderful recipe is both sweet and savory, and it’s swimming in both fruits and vegetables. You’ll need butternut squash (of course) and a large, tart, cooking apple to get this recipe off the ground.
This is a fantastic winter warming soup to prepare on a cold day, but as always, it’s also a recipe that goes down well all through the year - assuming that, like us, you’re a big fan of the butternut squash.
Keep reading, as we explain the best way to prepare a wholesome butternut squash and apple soup from scratch.
How to make a wholesome butternut squash soup with apple
This apple squash soup is entirely vegetarian, and that means it’s packed with goodness. We’ll run through the basic ingredients below and the alternatives you can try out too. It’s a fantastic recipe to prepare in bulk for freezing; that way, you’ll have enough apple butternut squash soup to last you through the year!
Remember, this squash and apple soup recipe can be really easily customized to your personal tastes, so don’t be too worried about mixing things up a little. If you’re not a fan of celery, swap them for leeks. Don’t like carrots? How about broccoli instead?
Here are the primary ingredients you’ll need to get started.
Top of the shopping list is butternut squash - you can’t have a vegetarian butternut squash soup without it, after all. You’ll need about 8 cups worth of butternut squash once it’s been peeled, deseeded, and diced up into small chunks. Go for a large squash or several smaller ones if they aren’t in season.
Butternuts are notoriously tricky to cut. Make sure they are peeled first, then use a large, sharp knife to slowly cut off large chunks that can then be diced up. Scoop out the seeds in the middle, too. If you don’t fancy this task, you can often purchase pre-diced butternut squash at the store.
In the recipe below, we simmer the butternut squash, but a great alternative to try is roasted butternut squash soup with apple.
Of course, no apple butternut squash soup is ever complete without the apples, either. We recommend 1 large cooking apple for this recipe, but you can add more if you’re looking for a fruitier taste.
The best option is a large, tart Granny Smith apple. These are classic cooking apples, and they work well in soups because they aren’t particularly sweet. If you have a sweet tooth, though, then try a red apple instead.
We recommend using an Apple peeler to peel the apple before adding it to the soup. Again, our recipe simmers the apple in the soup, but why not try out a roasted butternut squash soup with apple, too?
All soups need a broth, and the apple butternut squash soup is absolutely no exception. As this is a vegetable and fruit soup, the best option is vegetable stock. You can easily make this up at home from stock cubes or instant stockpots.
Alternatively, chicken stock works well, too, as it’s not so overpowering in terms of taste. If you’re a budding soup chef, you can try making your own vegetable or bone broths at home, too.
The real star of this show might be the butternut squash, but this soup has plenty of room for added vegetables. We recommend onion, celery, and carrot, but this is really up to you.
Other vegetables that work well are broccoli, leeks, potato, and anything else, really. Whichever vegetables you choose to add to the soup, only add one of each. This is a butternut squash soup, and you want the butternut to shine through - the rest of the vegetables are just there to complement the apple and squash.
Spices and Garnish
Squash and apple soup is a wonderfully tasty recipe that’s made even better with the addition of a few simple spices and garnishes. Again, these can be chosen to suit your tastes and dietary requirements.
The major spices used in the recipe are ground nutmeg, cinnamon powder, and cayenne pepper powder. You don’t need much, just a pinch of each to add to the flavors.
One of our favorite garnishes is smoked paprika, which adds an intense level of smokiness to the soup. Freshly chopped parsley or freshly chopped chives are wonderful, too, while if you enjoy a creamy dish, then sour cream or a butternut squash soup coconut milk recipe work fantastically well.
As always, season with salt and pepper to taste!
Butternut squash soup with apple recipe
The following recipe prepares enough butternut squash and apple soup for 6 servings.
- 8 c of diced butternut squash
- 1 large cooking apple
- 1 diced onion
- 1 diced rib of celery
- 1 diced carrot
- 2 tbsp of unsalted butter
- 3 c of vegetable stock
- 1 c of water
- Cayenne pepper powder
- Salt and pepper to taste
- Extra garnishes (see above recommendations)
- Start by peeling, chopping, and dicing all of your vegetables and apples. Prepare your vegetable stock, and make sure all of your spices are ready to go!
- Next, melt unsalted butter in the bottom of a large pot. When the butter is melted, and the pot is hot, add the onion, carrot, and celery and saute until they begin to soften.
- When the vegetables have softened, add your diced butternut squash and apple, then pour in your vegetable stock and a cup of extra water. Add your spices and season with salt and pepper. Turn the heat up and bring the ingredients to a boil. Once boiling, lower the heat and simmer the soup for half an hour or more (until the vegetables are all soft).
- When you’re happy with the softness of the vegetables, pour your soup into a blender and puree it to a smooth consistency. If you prefer a chunkier soup, then puree the soup for less time on a lower setting.
- Add some extra spices to taste, then serve your soup hot with your chosen garnishes.
Butternut squash soup with apple FAQ
What’s the flavor of butternut squash?
If this is your first time cooking with butternut squash, you’ll be wondering what’s so great about the taste.
Butternut squash is sort of similar to a sweet potato, but it’s much softer in texture and much earthier in terms of flavor.
What are the best flavors to add to butternut squash?
This is a lovely fall or winter warmer, so we recommend using spices and flavors that complement this time of the year.
That’s why in the recipe, we recommend a mixture of nutmeg, cinnamon, and cayenne pepper powder. These are earthy flavors that add a punch to the vegetables. Smoky paprika is an unbeatable addition, too.
How long does butternut squash soup with apple last?
This soup will last a few days if you store it in the refrigerator in sealed containers. To reheat, simply place back into a pot and slowly simmer on low to medium heat before garnishing and serving.
Alternatively, this is a great recipe to prepare in bulk for freezing. Store portions in resealable containers and freeze individually. The soup will last up to 6 months frozen.
Butternut squash soup with apple: the last serving
That’s it for our delectable butternut squash soup with apple recipe, a delightfully hearty soup that’s perfect for the colder months of the year.
This soup is super simple to vary, as long as you have that butternut squash and apple base. The other veggies can all be mixed around, and you can season with a wide range of spices, too.
If you’re looking for a new soup to try, then why not give our butternut squash soup with apple recipe a go?