Creamy Apple Butternut Squash Soup Recipe

Introduction

This creamy apple butternut squash soup offers a perfect balance of sweet and savory flavors, making it a cozy choice for chilly days. With warm spices and a velvety texture, it’s both comforting and elegant enough for any occasion.

Ingredients

• 1 tablespoon olive oil
• 1 cup diced sweet onion
• 1 tablespoon minced garlic
• 4 cups cubed butternut squash
• 2 Granny Smith apples, peeled, cored, and chopped
• 4 cups chicken stock
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 cup half and half

Instructions

1. Step 1: Heat the olive oil in a heavy bottom stock pot over medium heat. Add the diced onion and cook until softened. Stir in the minced garlic and cook for 1 minute more.
2. Step 2: Add the cubed butternut squash and chopped apples to the pot. Cook for 4-5 minutes, stirring occasionally to combine the flavors.
3. Step 3: Pour the chicken stock into the pot with the squash and apples mixture. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, until the butternut squash is fork tender.
4. Step 4: Carefully transfer the contents to a blender and puree until smooth. Hold the lid with a towel to avoid burns from steam. Return the smooth puree to the pot and bring it back to a simmer.
5. Step 5: Stir in cinnamon, nutmeg, ground ginger, salt, and pepper. Let the soup simmer for another 5 minutes to meld the spices.
6. Step 6: Add the half and half to the soup and stir well to incorporate a creamy texture.
7. Step 7: Serve immediately. For extra garnish and flavor, sprinkle with fresh grated nutmeg, diced apples, or a dollop of sour cream if desired.

Tips & Variations

• Use vegetable stock to make this recipe vegetarian-friendly without sacrificing depth of flavor.
• For a thicker soup, reduce the amount of stock or simmer longer before blending.
• Add a pinch of cayenne pepper for a subtle spicy kick.
• Swap Granny Smith apples for Fuji or Honeycrisp if you prefer a sweeter soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well; thaw completely in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, substitute vegetable stock for chicken stock and use coconut milk or any plant-based cream instead of half and half.

Is it safe to blend hot soup in a blender?

Yes, but be sure to hold the lid down with a kitchen towel to prevent steam from causing the lid to pop off and avoid burning yourself.

Creamy Apple Butternut Squash Soup Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 87 reviews

This creamy apple butternut squash soup is a comforting and flavorful fall dish. The natural sweetness of butternut squash and Granny Smith apples blends perfectly with warming spices like cinnamon, nutmeg, and ginger. Finished with a splash of half and half for a velvety texture, this soup is perfect as an appetizer or a light meal served piping hot.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables & Fruits

• 4 cups cubed butternut squash
• 2 Granny Smith apples, peeled, cored and chopped
• 1 cup diced sweet onion

Spices & Seasonings

• 1 tablespoon minced garlic
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Liquids & Others

• 1 tablespoon olive oil
• 4 cups chicken stock
• 1/4 cup half and half

Instructions

1. Sauté onions and garlic: Heat the olive oil in a heavy bottom stock pot over medium heat. Add the diced sweet onion to the pot and cook until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
2. Cook butternut squash and apples: Add the cubed butternut squash and chopped apples to the pot. Cook for 4 to 5 minutes, stirring occasionally to slightly soften the ingredients.
3. Add stock and simmer: Pour in the chicken stock and bring the mixture to a boil. Reduce heat to low and simmer uncovered for 15 to 20 minutes, or until the butternut squash is fork tender and easily pierced.
4. Blend soup until smooth: Carefully transfer the soup mixture to a blender. Cover with the lid and hold down with a kitchen towel to prevent burns. Puree the soup until completely smooth. Return the blended puree to the stock pot and warm it over low heat.
5. Season the soup: Stir in the cinnamon, nutmeg, ground ginger, kosher salt, and black pepper. Let the soup simmer gently for another 5 minutes to allow the flavors to meld.
6. Add creaminess: Pour in the half and half and stir to combine fully, creating a creamy consistency.
7. Serve: Ladle the soup into bowls and serve immediately. Optional garnishes include freshly grated nutmeg, diced apples, and a dollop of sour cream for extra richness.

Notes

• You can substitute vegetable stock to make this recipe vegetarian.
• For a richer soup, use heavy cream instead of half and half.
• Be careful when blending hot liquids; hold the lid with a towel to avoid burns.
• This soup freezes well for up to 3 months; reheat gently on the stovetop.
• Adjust spices to taste for a spicier or milder flavor.

Keywords: apple butternut squash soup, creamy squash soup, fall soup, autumn soup, warm soup, creamy apple soup