Keep warm with this Butternut Squash Apple Soup - it is so full of flavor! A delicious cream soup with squash and apples.
I've had soup on the mind a lot, it could be because for this past week we've had to deal with snow, cold, wind, slush and did I mention c-o-l-d weather!
Yikes, it may not even be Thanksgiving yet, but I think the snow is here to stay with that lovely Polar Vortex. So this Butternut Squash Apple Soup is one you might want to try to keep warm!
Last year was the first time I ever attempted to cook with a butternut squash. We didn't grow up eating squash so I had no idea what to do with this funny looking veggie.
The first time I prepared a squash to roast, I peeled it and then cut into cubes - WRONG! That was a lot of work and my friend showed me a better way as you will see in the directions below. It was a good thing too or it would have been my last time cooking with squash 🙂
While I was roasting squash, I did a few extra. I hope to be making some ravioli this week with a browned butter sage sauce - stayed tuned!!
Another soup recipe you might like - Pear and Sweet Potato
Get the Recipe
Butternut Squash and Apple Soup
A creamy soup with the flavors of butternut squash and apples - perfect comfort food!
- 3 ½ to 4 lbs butternut squash (~2 medium sized)
- 2 tbls butter
- 1 apple peeled, cored and diced
- ⅓ cup sliced leeks
- ½ cup minced celery
- ¼ cup minced carrots
- 5 sage leaves
- 3 cups chicken (or vegetable) broth
- ¾ cup water
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon pepper (plus more to taste)
- dash cayenne pepper
- ⅛ teaspoon nutmeg
- Pumpkin seeds for garnish (optional)
- ½ cup heavy cream
- Preheat oven to 400°
- Cut squash in halve length-wise and scoop out seeds
- Line a cookie sheet with foil
- Rub squash with butter and place cut side down; bake for 30 minutes then flip and bake for another 20-30 minutes until tender
- Let cool slightly and then scoop out squash (leave skin behind) and save for next steps
- Meanwhile in a large dutch oven or pot, melt the butter then add the apple, leeks, celery, carrots and sage. Saute for 7 minutes
- Add water, broth, squash, salt and pepper and bring to boil; reduce heat and simmer for 15 minutes.
- Remove from heat and add heavy cream, cayenne and nutmeg
- Use an immersion blender (stick) to puree soup until it is completely smooth – taste and adjust seasonings as desired
- Note: If you don’t have an immersion blender, you can use a blender but remove the small plastic cap and cover with a towel so steam can escape.
- Garnish with pumpkin seeds if desired
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 594Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 33mgSodium: 480mgCarbohydrates: 123gFiber: 37gSugar: 25gProtein: 12g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.
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Marcie FlavortheMoments says
I never grew up with winter squash either...only summer. A few years back I tried butternut and fell in love! I make it constantly, and soup is a favorite. Love the apples in here!
Sarah Grossett says
I know I have no right to complain because I live in Florida, but it is pretty darn chilly here today and I'd love a bowl of this soup to warm up! I adore soup anyway and this recipe looks wonderful!
Barbara - My Island Bistro Kitchen says
I love butternut squash. It's very versatile. I just submitted link to my recipe for squash pie. I find roasting the squash deepens the flavour and also doesn't add extra liquid not needed to the squash dish.
Jamie Sherman says
Such a lovely picture, Deb! This sounds like a wonderful combo!
Adelina Priddis says
oh you peeled it?!! The first time I cooked with squash I had to look it up. But I generally knew since I grew up on it. I think your soup sounds delightful.