Apple-Butternut Squash Soup (2024)

1. Cook onion:

   Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes.

   

2. Add squash and cook:

   Add squash, and cook, stirring occasionally, until soft, about 10 minutes.

   

3. Add apples, spices, and stock:

   Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover).

   

   See Also

   How to thicken soupHealth Benefits of Butternut SquashThe One Easy Way To Tell if a Butternut Squash Is RipeFood Science: Why Blanched Vegetables (Sometimes) Turn Brown

4. Simmer soup:

   Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.

   

   

5. Puree:

   Puree in batches in a food processor or blender until smooth,

   

   

6. Warm soup:

   Return to saucepan. Heat over low, thinning with more water if necessary.
   

   See Also

   Can Dogs Eat Butternut Squash?

   

7. Serve:

   Ladle into bowls; garnish with diced apples, jalapeño slices, and sour cream if desired

   

How to Serve Butternut Squash Soup

If serving as the main dish, pair big bowls of this soup with warm bread for dipping, a big green salad, or melty grilled cheese sandwiches—who says that's only for tomato soup?

This soup also makes an excellent side for roast chicken, pork tenderloin, or steak au poivre.

Toppings for Butternut Squash Soup

• Crumbles of creamy goat cheese or sharp shreds of Gruyere
• Drizzle of full-fat coconut milk or heavy cream
• Salty crumbled bacon bits
• Roasted pumpkin or squash seeds
  

How to Store Butternut Squash Soup

If you manage to have any leftovers, let the soup cool to room temperature, then ladle it into airtight containers. Refrigerate for up to three days or freeze for up to three months.

How to Reheat Soup

Pour any leftover soup into a saucepan and warm gently over medium heat, stirring occasionally. This should take 10 to 15 minutes.

If frozen, thaw the soup in the refrigerator overnight before reheating.

Frequently Asked Questions

How do I enhance the flavor of butternut squash soup?

The best thing you can do to ensure a flavorful butternut squash soup is to choose a ripe squash. For this recipe, we also add apples. Their slightly tart flavor are the perfect complement to sweet, earthy butternut squash.

Make sure to season the soup as you cook, adding salt and pepper and tasting it as you cook. When you season as you go, the flavors of the soup will meld together perfectly.

Do you leave the skin on butternut squash for soup?

While butternut squash skin is edible and oftentimes delicious when roasted, we like to remove it for this soup. The flesh of the squash is soft and tender—perfect for a smooth pureed soup.

Why is my butternut squash soup gritty?

Under-cooked squash will make this soup more gritty than smooth. Make sure all of your vegetables (and fruits) are very tender before blending and you'll have effortlessly creamy soup every time.

Can I use other squash for this soup?

Sugar pumpkin, acorn, and honeynut squash varieties make great substitutes for butternut squash in soup because they are also sweet and have quite a creamy texture. Just cut them into cubes as the recipe states.

More Easy Squash Soup Recipes

• Curried Butternut Squash and Apple Soup
• Roasted Acorn Squash Soup with Horseradish and Apples
• Roasted Kabocha Squash Soup
• Roasted Squash and Parsnip Soup
• Ginger Squash Soup with Parmesan Croutons
• Japanese Squash and Soba Noodle Soup