Spiced Butternut Squash and Apple Soup with Warm Fall Spices

This Butternut Squash Apple Soup is made with wholesome ingredients and is perfect for warming up on chilly nights. It balances the natural sweetness of roasted butternut squash and apple with savory spices for a comforting, satisfying bowl.

Making this Butternut Squash Apple Soup

It’s brisk outside and the first rains and light snow have arrived—soup season is officially here. There’s nothing better than coming in from the cold and warming up with a bowl of hot soup. This spiced butternut squash apple soup blends sweet and savory notes while remaining light, veggie-forward, and filling. Serve it with crusty bread for a simple, cozy meal.

Tools Needed to Prepare this Butternut Squash Apple Soup Recipe

Helpful kitchen tools for preparing this recipe:

• Vegetable peeler – for the apple and carrot.
• Sharp knife and cutting board – to chop squash, apple, and vegetables.
• Baking sheet – to roast the butternut squash until tender.
• Measuring cups and spoons – for accurate seasoning and liquids.
• Large stockpot or Dutch oven – to sauté and simmer the soup.
• Wooden spoon – to stir while cooking.
• Blender, food processor, or immersion blender – to puree the soup until silky smooth.

Ingredients in this Recipe for Butternut Squash Apple Soup

Quick ingredient overview:

• Butternut squash
• Apple (Honeycrisp recommended)
• Carrot
• Celery
• Yellow onion
• Fresh garlic
• Chicken stock or bone broth (use vegetable broth to make it vegetarian)
• Fresh pressed apple juice
• Half and half
• Cinnamon
• Sea salt
• Black pepper
• Allspice
• Nutmeg
• Fresh thyme leaves

Tip: For a vegetarian version, swap chicken stock for vegetable broth.

How to Make Butternut Squash Apple Soup

1. Roast the squash: Preheat the oven to 400°F. Cut the squash in half lengthwise, scoop out seeds, brush with olive oil, season with salt and pepper, and place flesh-side up on a baking sheet. Cover with foil and bake 30 minutes, then remove foil and continue baking 30–45 minutes until fork tender. (Alternatively, peel, chop, and boil the squash in broth until tender.)
2. While squash roasts, chop the carrot, celery, onion, and apple; mince garlic.
3. Sauté aromatics: Heat olive oil in a large stockpot or Dutch oven over medium heat. Sauté the onion until golden, about 5 minutes. Add apple, carrot, and celery and sauté another 5 minutes. Add garlic, cinnamon, allspice, nutmeg, and salt; cook until fragrant, about 1 minute.
4. Add liquids: Add the bay leaf, pour in the broth, and add thyme leaves. Scrape up any browned bits, bring to a boil, then reduce heat and simmer while the squash finishes roasting. Remove and discard the bay leaf.
5. Puree: When the squash is cool enough to handle, scoop the flesh into a blender. Add the contents of the pot in batches and puree until smooth (or return the squash to the pot and use an immersion blender).
6. Finish: Return the pureed soup to the pot, stir in apple juice and half and half, season with salt and pepper to taste, and simmer for 10 minutes. Garnish with fresh thyme and thin apple slices if desired, then serve warm.

Tips for Making Soup with Butternut Squash and Apples

Butternut Squash Apple Soup FAQs

Have questions about this butternut squash and apple soup? Below are answers to common queries. Leave a comment if you need more details.

Can I make this vegetarian?

Yes. Substitute vegetable stock for chicken stock to make the recipe vegetarian.

What are the best apples to use?

Honeycrisp apples are a great choice for their balance of sweetness and texture. Other good options include Fuji, Jonagold, Autumn Glory, Ambrosia, or Gala. Sweeter apples work best; avoid very tart varieties like Granny Smith unless you prefer a tangier soup.

How should I store leftover soup?

Leftovers can be refrigerated or frozen depending on when you plan to eat them.

Refrigerator storage

Store in an airtight container and refrigerate for 3–5 days. Let the soup cool to room temperature before sealing to avoid condensation that can dilute flavor.

Freezing the soup

This recipe freezes very well.

• Cool the soup completely.
• Seal in freezer bags or freezer-safe containers.
• Label and store for up to three months.
• Thaw overnight in the refrigerator and reheat gently on the stove.

What to Serve with this Butternut Squash Apple Soup

This soup pairs beautifully with a slice of crusty bread and a crisp salad. A rustic white loaf is perfect for dipping. For a salad, a pear and spinach salad complements the flavors well.

As a side dish: Pair the soup with roasted or smoked meats such as rosemary roast chicken, smoked chicken, or roasted beef for a heartier meal.

Try this Easy Butternut Squash Apple Soup Recipe!

When you see fresh butternut squash in the market, try this creamy, spiced apple-squash soup. It’s warming, flavorful, and easy to make. If you try it, leave a comment with your thoughts and a rating to help others discover this cozy recipe.

Share photos on Instagram by tagging @goodlifeeats and using #goodlifeeatsrecipes—I enjoy seeing how you serve this soup.

More Delicious Recipes for Soup

Looking for more soups to keep you warm? Try these fall favorites:

Pumpkin soup with toasted walnuts offers rich flavor and crunchy toppings. Chicken tortilla soup is hearty and quick with black beans, corn, and shredded chicken. Pumpkin black bean turkey chili makes a thick, stew-like meal great with cornbread. Italian sausage and kale soup is vegetable-packed and satisfying. A Vietnamese-style beef noodle soup provides a warm, aromatic option for cold days.

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Have you ever made butternut squash soup with apples?

Butternut Squash Apple Soup

Yield:
serves 4-6

Prep Time:
25 minutes

Total Time:
25 minutes

This Butternut Squash Apple Soup is full of wholesome ingredients and great when you need to warm up on winter nights! It is the perfect balance of sweet and savory thanks to the natural sweetness of the butternut squash and apple.

Ingredients

• 1 medium-sized butternut squash
• 1 tablespoon olive oil, plus extra for brushing the squash
• 1 carrot
• 1 rib celery
• 1 yellow onion
• 2 cloves fresh garlic, minced
• 1 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 1/8 teaspoon ground nutmeg
• 2 sprigs fresh thyme
• 3/4 teaspoon salt
• 1 bay leaf
• 1 Honeycrisp apple
• 4 cups chicken stock (or vegetable stock for vegetarian)
• 6 ounces fresh pressed apple juice
• 1/2 cup half and half

Optional Garnishes

• Fresh thyme sprigs or leaves
• Thin apple slices
• Extra half and half for swirls

Instructions

Cooking the Squash for the Soup

1. Preheat the oven to 400°F. Cut the squash in half lengthwise, scoop out the seeds, and brush the flesh with olive oil. Season with salt and pepper and place flesh-side up on a baking sheet. Cover with foil and bake 30 minutes, then remove foil and bake another 30–45 minutes until fork tender.
2. Or, peel and chop the squash and simmer it directly in the broth until tender.

Sauté the Aromatics and Spices

1. While the squash roasts, finely chop carrot, celery, and onion. Peel and chop the apple, and mince the garlic.
2. Heat olive oil in a large stockpot over medium heat. Sauté onion until tender and golden, about 5 minutes. Add apple, carrot, and celery and cook another 5 minutes.
3. Add garlic, salt, cinnamon, allspice, and nutmeg; sauté until fragrant, about 1 minute.

Cooking the Butternut Squash Apple Soup

1. Add the bay leaf, pour in the broth, and add thyme leaves, scraping up any browned bits. Bring to a boil, cover, then reduce heat and simmer until the squash finishes roasting. Remove and discard the bay leaf.

Pureeing the Soup

1. When the squash is cool enough to handle, scoop the flesh into a blender. Add the pot contents in batches and process until very smooth. Alternatively, return the squash to the pot and use an immersion blender to blend everything together.

Finishing the Soup

1. Return the pureed soup to the pot. Stir in the apple juice and half and half. Season with salt and pepper to taste and simmer for 10 minutes.
2. Serve hot, garnished with thyme leaves and thin apple slices if desired.

Notes

For a vegetarian soup, use vegetable broth instead of chicken broth or stock.

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 174
Total Fat: 7g
Saturated Fat: 2g
Cholesterol: 12mg
Sodium: 521mg
Carbohydrates: 25g
Fiber: 4g
Sugar: 12g
Protein: 6g

Nutrition information is an estimate provided as a courtesy.