Butternut Squash and Apple Soup Recipe

I absolutely love this Butternut Squash and Apple Soup Recipe because it feels like wrapping yourself in a warm blanket on a chilly day. The cozy blend of sweet butternut squash and tart apples delivers a soup that’s creamy without any cream, making it both comforting and surprisingly light. Whenever the temperature dips, this soup is my go-to for a quick yet nourishing meal that feels special without fuss.

You’ll find that the combination of roasted squash and onion with fragrant sage and garlic makes for an incredibly flavorful base that’s beautifully balanced by the fruity zing of Granny Smith apples. Trust me, once you try this Butternut Squash and Apple Soup Recipe, it’s going to be that one dish you keep coming back to all autumn and winter long!

this …

Ingredients You’ll Need

The magic of this Butternut Squash and Apple Soup Recipe is in the fresh, simple ingredients that come together to create such warmth and comfort. Choosing quality butternut squash and tart apples like Granny Smith really brings out the best flavors, so take a moment to pick the freshest produce you can find.

• Butternut squash: The star ingredient, sweet and creamy when roasted—make sure to remove seeds for smooth texture.
• Yellow onion: Adds savory depth; roasting brings out its natural sweetness.
• Sage powder: Earthy and aromatic, sage pairs beautifully with squash and apples.
• Garlic powder: Adds a gentle punch without overpowering the soup.
• Salt: For seasoning and enhancing all the flavors.
• Black pepper: Freshly ground is best, especially for garnishing.
• Olive oil: Use good quality for roasting and final drizzle.
• Water: To simmer and blend flavors—add more or less for your preferred soup thickness.
• Vegetable bouillon cube: Provides a savory broth base; make sure it melts fully.
• Italian seasoning: A mix of herbs adds complexity, elevating the overall taste.
• Granny Smith apples: Tartness balances the sweet squash beautifully; one is blended, one is fresh for garnish.
• Silken tofu: Acts as a creamy, dairy-free base that blends perfectly smooth.

Variations

I love encouraging tweaks so you can make this Butternut Squash and Apple Soup Recipe fit your taste or diet perfectly. Sometimes I swap a few seasonings or add a little extra something to surprise my family—even a sprinkle of chili flakes for a warm kick!

• Spiced Up: I’ve added a pinch of cayenne or smoked paprika for a subtle heat, which adds an exciting twist without overpowering the natural sweetness.
• Dairy Addition: If you aren’t dairy-free, stirring in a splash of heavy cream or coconut cream after blending makes it ultra-rich and silky.
• Herb Variations: Fresh thyme or rosemary can replace Italian seasoning for a woodsy vibe—I always keep fresh herbs handy to switch things up.
• Vegan Protein Boost: Toss in cooked chickpeas or lentils for extra protein and texture if you want a heartier meal.

How to Make Butternut Squash and Apple Soup Recipe

Step 1: Roast the Butternut Squash and Onions to Perfection

Start by preheating your oven to 400°F (200°C). Spread the butternut squash slices and chopped onion on a baking sheet lined with parchment paper to prevent sticking. Drizzle generously with olive oil, then sprinkle sage powder, garlic powder, salt, and pepper. Toss everything so the seasoning coats all the pieces evenly. Bake for about 30 minutes, checking the tenderness with a fork. If it’s not quite soft and caramelized, pop it back in for 5-minute intervals. If the onions start to darken too much before the squash is ready, take them out early and set them aside—burnt onions can get bitter and ruin the soup’s flavor!

Step 2: Simmer and Season the Soup Base

Transfer your roasted vegetables into a large pot, add 3 cups of water, a vegetable bouillon cube, and the Italian seasoning. Stir everything gently and bring the pot to a boil over medium-high heat. Once boiling, cover with the lid and let it simmer on low for 10 minutes. This lets the flavors marry beautifully and ensures your soup will be rich and full-bodied.

Step 3: Add the Apples and Silken Tofu, then Blend

While the soup is simmering, peel and core one Granny Smith apple, then roughly chop it. Once the simmering time is up, add the apple chunks and the silken tofu directly into the pot. Stir to combine, then use an immersion blender to puree the soup until it’s smooth and velvety. If you don’t have an immersion blender, you can blend the soup in batches in your countertop blender, just be careful with the hot liquid. Feel free to add more hot water if you prefer a thinner soup—just adjust the thickness to your liking. Don’t forget to taste it here and add salt or pepper to suit your preference.

Step 4: Garnish and Serve with Fresh Apple

Peel, core, and finely dice the second apple, reserving it for garnish. When you’re ready to serve, ladle the soup into bowls and sprinkle diced apple over the top for a fresh, crisp contrast to the creamy soup. For an extra touch, drizzle with olive oil and add a little sage powder and black pepper as a finishing flourish—it looks beautiful and tastes wonderful.

How to Serve Butternut Squash and Apple Soup Recipe

Garnishes

I always love adding a little bit of fresh diced apple on top for crunch and brightness. A sprinkle of extra sage powder and black pepper adds earthiness and a little kick. A light drizzle of high-quality olive oil tied it all together with a silky finish. If you want to get fancy, a few toasted pumpkin seeds or chopped fresh parsley will add color and texture too.

Side Dishes

My family goes crazy for this soup served alongside a crusty piece of sourdough bread or a warm garlic naan. It pairs wonderfully with simple green salads or roasted Brussels sprouts to keep things seasonal. For a heartier meal, I sometimes serve it with a grilled cheese sandwich, which is always a crowd-pleaser.

Creative Ways to Present

For holiday dinners or cozy gatherings, I like to serve this Butternut Squash and Apple Soup Recipe in small, brom-bowls or ramekins to look elegant and inviting. You can also swirl in a little coconut cream or swirl of pesto for a festive appearance. Adding a sprig of fresh thyme or sage on top makes it feel like a truly special treat.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 4 days. It thickens a bit when chilled, so just add a splash of hot water or broth when reheating to loosen it up without losing that creamy texture.

Freezing

This soup freezes beautifully! I like to divide it into single-serve freezer-safe containers or bags. When you’re ready, thaw overnight in the fridge and reheat gently on the stove. The texture remains smooth and flavors hold up well even after freezing.

Reheating

Reheat your soup over low to medium heat on the stove, stirring occasionally. Add a little bit of water or broth to bring back the perfect consistency, and adjust seasoning if needed before serving. Avoid reheating too quickly or boiling to keep the tofu smooth and prevent the soup from breaking.

FAQs

Final Thoughts

This Butternut Squash and Apple Soup Recipe quickly became one of my favorite ways to enjoy seasonal produce with minimal effort but maximum flavor. I hope you’ll give it a try soon—there’s something so comforting about that smooth, velvety texture paired with the bright apple garnish that feels like a hug in a bowl. It’s perfect for cozy nights in, family dinners, or whenever you want to treat yourself to something nourishing and delicious. Don’t hesitate to experiment with your own twists and make this recipe truly yours!

Print