Butternut squash soup with apple and onion is naturally creamy and finished with just enough cayenne for a little warmth. Fresh apple provides the sweetness, so there's no cream or added sugar. This easy fall soup comes together in about 30 minutes using prepared squash puree.
Notes from my kitchen
When butternut squash hits the market, this butternut squash soup is on repeat at my house.
I prefer this homemade recipe to restaurant versions because I control the ingredients. The biggest advantage is adding just the right amount of cayenne pepper, depending on who's enjoying it.
I'm also a big fan of the natural sweetness. And no, the apple does not make the soup taste like applesauce. It complements the squash, while onion and garlic pull it in a savory direction.
I happily eat a bowl alongside cranberry walnut chicken salad for lunch and serve it as a starter at holiday meals, such as with my baked turkey tenderloin.
Marjory
Ingredients
Here's what you will need to make butternut squash soup with apples:
- Butternut squash puree - Make this with fresh or frozen cubes. Or use my favorite shortcut. Roast a whole butternut squash until tender, then scoop out the flesh, so there's no peeling or chopping required.
- Apple - Choose a naturally sweet apple, since it sweetens this recipe. Cosmic Crisp, Fuji, Envy, Honeycrisp, Gala, Golden Delicious, Ambrosia, and Pink Lady are all good choices.
- Cayenne pepper - A small amount gives the soup a gentle heat. You don't have to add any. Or double the amount for lots of kick!
The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.
How to puree butternut squash for soup
This recipe starts with cooked butternut squash puree, which is the secret to getting the soup on the table quickly. I like to make this ahead of time. Choose the prep method that works best for you:
Whole squash: My favorite shortcut is to cook butternut squash whole in the slow cooker or oven because you don't have to peel or chop it raw. Once tender, remove the seeds, scoop out the flesh, and puree until smooth.
Frozen cubes: Cook according to the package directions until very tender. Drain, then mash or puree until smooth.
Fresh cubes: Steam or roast fresh butternut squash cubes until very tender, then puree until smooth.
Once you measure out the amount needed, save any extra for butternut squash muffins!
How to make butternut squash soup with apple
Use these pictures as a guide when making this recipe:
Sauté apples and onions
Cook diced apple and onion in olive oil until softened, then add the garlic and spices.
Simmer
Stir in the butternut squash puree and broth, then simmer.
Blend
Puree the soup until smooth.
FAQ
If the soup is too thick, stir in additional broth a little at a time until it reaches your preferred consistency. If it's too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.
Yes. This butternut squash soup freezes well because it doesn't contain cream or dairy. Store it in an airtight freezer-safe container for up to 3 months.
You might also enjoy our Spaghetti Squash Soup recipe!
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Butternut Squash Soup with Apple
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Ingredients
- 1 ½ teaspoons olive oil
- ½ cup diced onion
- 1 cup diced sweet apple peeled, cored and diced; Cosmic Crisp, Fuji, Envy, Honeycrisp, Gala, Golden Delicious, Ambrosia, and Pink Lady are all good choices
- 2 garlic cloves minced
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 cups vegetable broth low-sodium
- 2 cups butternut squash puree See notes below
- ½ teaspoon salt adjust to ¼ if vegetable broth is salted
- ¼ teaspoon pepper
- ⅛ teaspoon cayenne pepper to taste I used a smidgeon
Instructions
- Heat olive oil in a large pot over medium heat. Add the apple and onion and sauté for about 5 minutes, or until the onion is softened and the apple begins to soften.
- Add the garlic, cinnamon, and nutmeg and continue sautéing for about 1 minute.
- Add broth, squash puree, salt, pepper, and cayenne pepper to the pot. Bring the mixture to a near-boil, then simmer on low heat for about 10 minutes.
- Remove from heat and puree with an immersion stick blender or in batches in a food processor until smooth. Garnish with diced apple and enjoy.
Notes
- Slow cooker: Wash the whole squash and place it in the slow cooker. Do not peel, cut, or add water. Cover and cook on HIGH for 3–4 hours or LOW for 5–6 hours, until a knife easily pierces the skin and flesh. Cool until easy to handle, cut in half, remove the seeds, and scoop out the flesh. Puree until smooth.
- Oven: Wash the whole squash and pierce the skin several times with a knife. Place on a baking sheet and roast at 425°F for about 45–60 minutes, depending on size, until a knife easily pierces the skin and flesh. Cool until easy to handle, cut in half, remove the seeds, and scoop out the flesh. Puree until smooth.
- Frozen cubes: Cook 16 ounces frozen butternut squash according to the package directions until very tender. Drain off any excess liquid, then puree until smooth. No need to thaw first.
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Nutrition
Susan says
OMG!!! Absolutely delicious! The only change I made was to add a tea. of fresh ginger in lieu of the cayenne. I was really pleased with the Crock-Pot method for cooking the squash. This one's definitely a keeper! ?
Marjory Pilley says
I'm so glad you enjoyed it!
Janie says
Cooking the butternut squash in the slow cooker was amazing and so easy to cut. The entire family loved it. We did not use any cayenne pepper and it was still good.