As the leaves turn golden and the air gets crisp, there’s nothing quite like a warm bowl of Butternut Squash Apple Soup to embrace the season. This creamy delight combines the sweetness of apples with the earthiness of squash, creating a cozy hug in a bowl. Whether you’re a busy mom juggling work and family or a professional seeking a quick yet impressive dish, this soup is your answer. It’s simple, nourishing, and perfect for those chilly autumn evenings when you want to gather around the table with loved ones.
Why You’ll Love This Butternut Squash Apple Soup
- Quick and easy to prepare, making it perfect for busy weeknights.
- Rich, creamy texture without the need for dairy, ideal for everyone.
- Sweet and savory flavors that appeal to both kids and adults.
- Nutritious ingredients packed with vitamins and fiber.
- Versatile enough to serve as a starter or a main dish.
Butternut Squash Apple Soup
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A warm and creamy butternut squash apple soup that combines the sweetness of apples with the earthiness of squash, perfect for fall.
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 4 large carrots, peeled and diced
- 4 stalks of celery, diced
- 1 teaspoon salt, divided
- ¼ teaspoon ground black pepper
- ½ pound potatoes (Yukon gold or russet), peeled and cut into ½-inch pieces
- 1 medium butternut squash, peeled and cut into ½-inch pieces
- 2 small Granny Smith apples, peeled and cut into ½-inch pieces
- 1 tablespoon apple cider vinegar
- 3 cups vegetable stock (or chicken stock)
- 1 cup water
- ½ teaspoon curry powder
- ¼ teaspoon cinnamon
- 2 tablespoons fresh sage leaves (or thyme)
- 1–2 slices white bread, cut ¼-inch cubes
- 1–2 tablespoons olive oil
- ½ teaspoon salt
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery, and sauté until softened.
- Stir in ½ teaspoon of salt and black pepper.
- Add the potatoes, butternut squash, and apples, and mix well.
- Pour in the apple cider vinegar, vegetable stock, and water.
- Season with curry powder, cinnamon, and the remaining salt.
- Bring to a boil, then reduce heat and simmer until the vegetables are tender.
- Use an immersion blender to puree the soup until smooth.
- In a separate pan, toast the bread cubes in olive oil until golden brown.
- Serve the soup hot, garnished with toasted bread cubes and fresh sage leaves.
Notes
- This soup can be made dairy-free by omitting any cream.
- For a spicier flavor, add a pinch of cayenne pepper.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients for Butternut Squash Apple Soup
Gathering the right ingredients is the first step to creating a delicious Butternut Squash Apple Soup. Here’s what you’ll need:
- Vegetable oil: This is your base for sautéing, adding a subtle richness to the soup.
- Onion: Diced onion brings a sweet and savory depth of flavor, essential for any soup.
- Carrots: These add natural sweetness and a vibrant color, making the soup visually appealing.
- Celery: Diced celery contributes a fresh crunch and aromatic quality to the mix.
- Salt: A key seasoning that enhances all the flavors; you’ll use it in stages for maximum impact.
- Black pepper: Just a pinch adds warmth and a hint of spice to the soup.
- Potatoes: Yukon gold or russet potatoes create a creamy texture when blended, making the soup hearty.
- Butternut squash: The star of the show! Its natural sweetness and smooth texture are what make this soup so comforting.
- Granny Smith apples: These tart apples balance the sweetness of the squash, adding a delightful zing.
- Apple cider vinegar: A splash of this brightens the flavors and adds a tangy note.
- Vegetable stock: This forms the soup’s base; feel free to use chicken stock for a richer flavor.
- Water: Helps to adjust the consistency of the soup to your liking.
- Curry powder: A hint of this spice adds warmth and complexity to the flavor profile.
- Cinnamon: Just a touch brings a cozy, autumnal aroma that complements the squash and apples.
- Fresh sage leaves: These herbs add an earthy note; thyme is a great substitute if you prefer.
- White bread: Cut into cubes, these will be toasted for a crunchy garnish that contrasts beautifully with the creamy soup.
- Olive oil: Used for toasting the bread, it adds a rich flavor and helps achieve that golden-brown color.
For exact measurements, check the bottom of the article where you can find the full Butternut Squash Apple Soup recipe available for printing.
How to Make Butternut Squash Apple Soup
Now that you have all your ingredients ready, let’s dive into making this delightful Butternut Squash Apple Soup. Follow these simple steps, and you’ll have a warm, creamy bowl of goodness in no time!
Step 1: Sauté the Vegetables
Start by heating the vegetable oil in a large pot over medium heat. Once the oil is shimmering, toss in the diced onion, carrots, and celery. Sauté these veggies until they soften, about 5-7 minutes. This step is crucial for flavor development; it creates a savory base that will elevate your soup.
Step 2: Add the Squash and Apples
Next, stir in the butternut squash and Granny Smith apples. Their natural sweetness will balance beautifully with the savory notes from the sautéed vegetables. Mix everything well, ensuring the squash and apples are coated in the flavorful base. This combination is what makes the soup so comforting and delicious!
Step 3: Season and Simmer
Now it’s time to add the apple cider vinegar, vegetable stock, and water. Sprinkle in the curry powder, cinnamon, and the remaining salt. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes. This simmering process allows all the flavors to meld together, creating a rich and aromatic soup.
Step 4: Blend Until Smooth
Once the vegetables are tender, it’s blending time! Use an immersion blender to puree the soup until it’s smooth and creamy. If you prefer a chunkier texture, blend just half of it. Adjust the consistency with a bit more water or stock if needed. The result should be a velvety soup that’s simply irresistible.
Step 5: Toast the Bread
While the soup cools slightly, prepare the bread cubes. In a separate pan, heat a tablespoon of olive oil over medium heat. Add the bread cubes and toast them until golden brown, stirring occasionally. These crunchy morsels will add a delightful texture to your creamy apple squash soup, making each bite even more enjoyable!
Tips for Success
- Always taste as you go! Adjust seasoning to your preference for the best flavor.
- For a smoother soup, blend in batches if your pot is too full.
- Use fresh herbs for a vibrant flavor; dried herbs can work in a pinch.
- Let the soup cool before storing; it keeps better in the fridge.
- Pair with a simple salad for a complete meal.
Equipment Needed
- Large pot: A sturdy pot is essential for sautéing and simmering. A Dutch oven works great too!
- Immersion blender: This handy tool makes blending easy. A regular blender can be used, but be cautious with hot soup.
- Cutting board and knife: Essential for chopping your veggies and apples.
- Measuring cups and spoons: For accurate ingredient measurements, especially if you’re new to cooking.
Variations To Try
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for a warm, spicy twist.
- Herb Infusion: Experiment with different herbs like rosemary or thyme for a unique flavor profile.
- Nutty Flavor: Stir in a tablespoon of almond or cashew butter for added creaminess and a nutty taste.
- Protein Boost: Add cooked lentils or chickpeas for a heartier soup that packs more protein.
- Apple Variations: Try using different apple varieties like Honeycrisp or Fuji for a sweeter or more tart flavor.
Serving Suggestions
- Pair your Butternut Squash Apple Soup with a crisp green salad for a refreshing contrast.
- Serve with warm, crusty bread or a grilled cheese sandwich for a comforting meal.
- For drinks, consider a light white wine or a spiced apple cider to complement the flavors.
- Garnish with a sprinkle of fresh herbs or a drizzle of olive oil for an elegant touch.
FAQs about Butternut Squash Apple Soup
Can I make this Butternut Squash Apple Soup dairy-free?
Absolutely! This dairy-free butternut squash apple soup is naturally creamy without any dairy. Just follow the recipe as is, and you’ll enjoy a deliciously rich soup that everyone can savor.
What can I serve with this creamy apple squash soup?
This creamy apple squash soup pairs wonderfully with a fresh salad, crusty bread, or even a grilled cheese sandwich. The contrast of textures makes for a delightful meal!
How can I store leftovers of the fall harvest squash apple soup?
Store any leftovers in an airtight container in the refrigerator for up to three days. Just reheat gently on the stove or in the microwave before serving again.
Can I freeze this soup for later?
Yes! This autumn vegetable apple soup freezes beautifully. Just let it cool completely, then transfer it to freezer-safe containers. It can be stored for up to three months.
What variations can I try with this recipe?
Feel free to experiment! You can add spices like nutmeg or ginger for a different flavor profile. For a heartier version, consider adding cooked lentils or chickpeas to your fall harvest squash apple soup.
Final Thoughts
Creating this Butternut Squash Apple Soup is more than just cooking; it’s about embracing the warmth of autumn and sharing joy with loved ones. Each spoonful is a reminder of cozy evenings spent together, laughter echoing around the table. The delightful blend of sweet apples and earthy squash warms not just your body but your heart too. Whether you’re serving it on a busy weeknight or at a festive gathering, this soup is sure to become a cherished favorite. So, grab your ingredients and let the comforting aromas fill your kitchen—happiness is just a bowl away!