Butternut Squash and Apple Soup Recipe

If you’re looking for a cozy, flavorful soup that perfectly blends sweet autumn vibes with comforting warmth, you’re going to love this Butternut Squash and Apple Soup Recipe. I stumbled upon this gem one chilly evening, and since then, it’s been my go-to whenever I want something creamy yet light, sweet but savory, and totally satisfying. Stick with me, and I’ll walk you through why this soup is an absolute fan-freaking-tastic choice, plus how to make it effortlessly in your own kitchen.

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Ingredients You’ll Need

Each ingredient in this Butternut Squash and Apple Soup Recipe brings something special to the bowl — from the mellow sweetness of the roasted squash to the punch of tang from the Granny Smith apples. When shopping, choose firm squash and crisp apples for the best texture and flavor.

• Butternut Squash: Look for a nice, firm squash with a matte skin — it roasts beautifully and has that perfect subtle sweetness.
• Yellow Onion: Adds a natural, savory depth when roasted alongside the squash.
• Sage Powder: I love how this herb adds an earthy, slightly peppery note; fresh sage would work, too, but powedered is convenient.
• Garlic Powder: A staple for that gentle garlic warmth without the risk of burning fresh garlic in the oven.
• Salt: Enhances all the flavors — don’t skip it!
• Black Pepper: Adds just the right amount of spice; feel free to adjust when garnishing.
• Olive Oil: Use a good-quality extra virgin olive oil for drizzling and roasting — it lifts the flavors wonderfully.
• Water & Vegetable Bouillon Cube: The base of your soup broth; the bouillon adds a gentle umami that rounds everything out.
• Italian Seasoning: This mix adds hints of herbs you might not think to add separately, making for an effortless flavor boost.
• Granny Smith Apples: Their tartness balances the sweetness of the squash; you’ll use one in the soup and dice the other fresh for garnish.
• Silken Tofu: This is the secret to smooth creaminess without any dairy — trust me, you won’t even notice it’s there!

Variations

I love that this Butternut Squash and Apple Soup Recipe is so flexible. Over time, I’ve played around with different tweaks depending on my mood or what’s in the fridge — and you should totally do the same! It’s all about making it your own.

• Add a kick of spice: When I want some heat, I sprinkle in a pinch of cayenne or smoked paprika with the seasoning — it really wakes up the flavors.
• Swap silken tofu for cream or coconut milk: For a richer or dairy-free version, coconut milk is a delicious alternative that brings its own subtle sweetness.
• Roast garlic cloves with the veggies: If you love roasted garlic’s mellow flavor, add whole cloves to the baking sheet — just watch so they don’t burn!
• Use fresh sage leaves: If you have fresh sage, toss a few leaves in with the squash while roasting for an even more aromatic soup.

How to Make Butternut Squash and Apple Soup Recipe

Step 1: Roast Your Veggies and Onions to Bring Out Sweetness

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper or a silicone mat — trust me, clean-up is way easier this way. Spread out your cubed butternut squash and chopped yellow onion evenly, then drizzle with those 3 tablespoons of olive oil. Sprinkle your sage powder, garlic powder, salt, and pepper over everything. Give it all a good toss so every piece gets coated. Roast for about 30 minutes, checking for tenderness – you want the squash soft but not mushy, and the onions caramelized. If onions start to get too dark, pull them out early and set aside so they don’t burn.

Step 2: Build a Flavorful Broth and Simmer

Transfer those beautifully roasted veggies into a large pot. Add 3 cups of water and toss in the vegetable bouillon cube and Italian seasoning. This combo creates the cozy base that’ll carry your soup’s flavors. Bring it to a boil, then cover and let it simmer gently for 10 minutes. Once the timer’s up, turn off the heat and let it sit quietly while you prep the apples. This resting lets the flavors meld nicely.

Step 3: Stir in Apples and Silken Tofu for Sweetness and Cream

Peel, core, and roughly chop one of your Granny Smith apples, then add it right into the hot pot along with your silken tofu. Give everything a stir — the tofu is going to melt right into the soup, adding the creamiest texture without dairy. This combo nails that sweet-savory balance that makes this soup so memorable.

Step 4: Puree the Soup to Silky Perfection

Next comes the fun part: blending it all to velvety smooth. I usually use my immersion blender right in the pot; it’s quick and less messy. If you don’t have one, no worries—just carefully blend the soup in batches in a countertop blender and pour it back into the pot. Add boiling water little by little if the consistency feels too thick. Don’t be shy about tasting here — adjust salt and pepper to get it just right.

Step 5: Serve with Fresh Apple Garnish for Crunch

Before serving, peel, core, and dice your second Granny Smith apple. Ladle the warm soup into bowls and sprinkle each serving with a couple tablespoons of those diced apples — this fresh crunch adds a beautiful contrast to the creamy base. A little drizzle of olive oil, a pinch more of sage, and some black pepper finish it off perfectly.

How to Serve Butternut Squash and Apple Soup Recipe

Garnishes

My favorite way to garnish is simple: fresh diced Granny Smith apples for that crisp snap, a sprinkle of sage powder for extra herbaceous aroma, a dash of black pepper for mild heat, and a light drizzle of good-quality olive oil for richness. It’s such an elegant, easy finishing touch that amps up the presentation and taste.

Side Dishes

I often serve this soup alongside crusty artisan bread — sourdough is a favorite at my house — or a simple green salad with a lemon vinaigrette to cut through the creamy texture. For a heartier meal, roasted Brussels sprouts or a grain bowl with quinoa pairs beautifully, adding texture and color.

Creative Ways to Present

For special occasions, I’ve served this Butternut Squash and Apple Soup Recipe in little hollowed-out mini pumpkins or rustic bread bowls. It adds an extra wow factor and makes your guests feel extra cozy. You can also swirl in a little coconut cream right before serving for a marbled effect that looks stunning in photos.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, and it keeps beautifully for up to 4 days. I’ve noticed the flavors deepen overnight, making it taste even better the next day. Just give it a good stir before reheating.

Freezing

This soup freezes wonderfully — I portion it out in freezer-safe containers or heavy-duty freezer bags. When thawed, the texture is just as smooth after reheating. I usually freeze in single servings so I can grab a comforting bowl anytime the craving hits without any hassle.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. If it’s a bit thick, add a splash of water or broth to loosen it up. Microwaving works too, but stirring halfway helps keep it evenly warm and creamy.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash and Apple Soup Recipe turns out every time — it’s like wrapping yourself in a warm, flavorful hug. When I first tried mixing squash and apples in a soup, I wasn’t sure how it’d work, but it blew me away. My family goes crazy for this, and I’m pretty sure yours will, too. Give it a whirl next time you want something cozy, healthy, and irresistible—you’re going to thank yourself!

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