I absolutely love how this Butternut Squash and Apple Soup Recipe captures the essence of fall in one comforting bowl. It’s that perfect blend of sweet apples and earthy butternut squash, with cozy warming herbs and just enough creaminess to satisfy your soul. Whenever the crisp autumn air rolls in, I find myself craving this soup — it’s like a warm hug that you can sip.
You’ll find that this soup works beautifully for weeknight dinners or weekend gatherings alike, and it’s deceptively simple to make. Whether you’re welcoming guests or just treating yourself, the Butternut Squash and Apple Soup Recipe offers a delicious balance of flavors and textures that’s both elegant and approachable.
Why You’ll Love This Recipe
- Perfect Fall Flavor Combo: The sweet tartness of Granny Smith apples pairs beautifully with the creamy butternut squash for a comforting, seasonal taste.
- Easy to Make: No fancy ingredients or complicated steps—just simple roasting and blending for a rich, smooth soup.
- Vegan and Nourishing: Using silken tofu adds creaminess and protein without dairy; great for plant-based eaters or anyone craving healthy comfort food.
- Versatile and Customizable: You can tweak spices, swap apples, or add garnishes to make it your own, so everyone at the table leaves happy.
Ingredients You’ll Need
These ingredients come together to create a harmonious blend of sweet, savory, and earthy notes. When shopping, look for a firm butternut squash and crisp Granny Smith apples to bring the best flavor and texture.
- Butternut squash: Choose one with bright skin and no soft spots; cubing it makes roasting even and quick.
- Yellow onion: Adds a subtle sweetness and depth when roasted alongside the squash.
- Sage powder: This herby spice complements both the apple and squash with a cozy earthiness.
- Garlic powder: A mild punch of garlic without overpowering the other flavors.
- Salt: Essential for bringing out all the natural flavors.
- Black pepper: Adds a little warmth and sharpness, and some on top makes a pretty garnish too.
- Olive oil: For roasting and drizzling; extra virgin gives a nice fruity richness.
- Water: Keep handy for simmering and adjusting the soup’s consistency.
- Vegetable bouillon cube: Boosts the savory umami flavor without needing stock prepped in advance.
- Italian seasoning: A subtle blend of herbs adding complexity and warmth.
- Granny Smith apples: Tart and firm, perfect for balancing sweetness and holding texture when diced fresh for garnish.
- Silken tofu: The secret ingredient for creamy texture and extra protein, without heaviness.
Variations
One of the best things about this Butternut Squash and Apple Soup Recipe is how easy it is to tweak for your tastes or what you have on hand. I often switch up the herbs or add a bit of spice to make it more my own.
- Spiced Up: When I first made this, I added a pinch of cinnamon and nutmeg for an even more autumnal vibe—my family went crazy for the warmth it added.
- Dairy-Free Creaminess: Silken tofu is my go-to, but you can swap in coconut milk for a richer, slightly tropical twist that still keeps it vegan.
- Extra Veggies: Throw in some roasted carrots or sweet potatoes for a sweeter, deeper flavor—don’t be afraid to experiment!
- Protein Boost: Adding cooked lentils or white beans after blending makes it a heartier meal without losing that silky smooth texture.
How to Make Butternut Squash and Apple Soup Recipe
Step 1: Roast to Golden Perfection
Preheat your oven to 400°F and prepare a baking sheet with parchment or a silicone mat. Lay out the butternut squash slices or cubes alongside chopped onions. Drizzle everything with olive oil, then sprinkle on sage powder, garlic powder, salt, and pepper. Toss it all so every piece is evenly coated. Pop it in the oven for about 30 minutes. I like to check around then—your squash should be tender and lightly caramelized, while the onions should be soft but not burnt. If they start crisping too fast, take them out early and let the squash finish roasting.
Step 2: Simmer and Build Flavor
Once roasting is done, transfer the veggies to a large pot. Add the water, veggie bouillon cube, and Italian seasoning. I usually start with 3 cups of water for a nice thick soup but add more later if needed. Bring it all to a boil, then cover and reduce heat to let it simmer for 10 minutes. This melds those roasted flavors beautifully and softens everything just right for blending.
Step 3: Add Apples and Tofu for Creaminess
Peel, core, and roughly chop one Granny Smith apple and stir it into the hot soup along with the silken tofu. The apple adds a refreshing tang, while the tofu lends that luscious creaminess without heaviness or dairy. Stir well so everything starts getting cozy before you blend.
Step 4: Blend Until Silky Smooth
Grab your immersion blender and puree the soup straight in the pot until smooth. If you don’t have one, work in batches in a countertop blender and return the soup to the pot. Here’s the part where you can add more hot water if you want a thinner, more broth-like texture. Taste it and adjust salt, pepper, or herbs as you like—this is your moment to make it perfect!
Step 5: Serve with Fresh Apple Garnish
When you’re ready to serve, peel, core, and dice the second Granny Smith apple into small cubes. Ladle the warm soup into bowls and top each with a spoonful of fresh apple for a little crunch and brightness. I like to finish with a pinch of sage powder, cracked black pepper, and a drizzle of olive oil—it makes it look pretty and adds another flavor dimension.
Pro Tips for Making Butternut Squash and Apple Soup Recipe
- Roast at High Heat: I learned roasting at 400°F caramelizes the sugars perfectly without drying out the squash.
- Keep an Eye on Onions: They cook faster than squash and can burn if left too long; pull them early if needed.
- Use Fresh Apples for Garnish: They add a crisp contrast in temperature and texture that elevates each bite.
- Blend in Batches if Needed: It’s safer and ensures a velvety texture without risking overfilling your blender.
How to Serve Butternut Squash and Apple Soup Recipe
Garnishes
I swear by adding a sprinkle of fresh sage or a dash of cracked black pepper right before serving—it brings out the soup’s depth without overpowering it. A drizzle of good quality olive oil adds a luscious finish, and the diced fresh apples on top add that unexpected burst of crunch and tartness I love.
Side Dishes
My go-to pairing is some crusty sourdough bread or warm whole-grain rolls to dunk in the soup. For a light lunch, a simple mixed green salad with a lemon vinaigrette balances the richness of the soup nicely, and if I’m feeling indulgent, a side of roasted chickpeas adds a lovely crunch and protein.
Creative Ways to Present
For special occasions, I like serving the soup in mini pumpkin bowls—that always impresses guests and adds a fun visual element. You can also swirl in a bit of coconut cream or pesto for color contrast, or add edible flowers or microgreens on top for a restaurant-worthy touch.
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup in airtight containers in the fridge, where it keeps beautifully for up to 4 days. I find the flavors actually deepen overnight, so leftovers often taste even better the next day! Just give it a good stir before reheating.
Freezing
This Butternut Squash and Apple Soup Recipe freezes really well. I pour portions into freezer-safe containers or bags and freeze for up to 3 months. When thawing, I do it overnight in the fridge so the texture stays smooth and creamy without separation.
Reheating
I reheat on the stovetop over low to medium heat, stirring often to prevent sticking and ensure even warming. If it’s too thick, adding a splash of water or broth helps loosen it up. Avoid microwaving if you can, as it can heat unevenly and affect texture.
FAQs
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Can I use other types of apples in this Butternut Squash and Apple Soup Recipe?
Absolutely! Granny Smith apples provide a nice tartness and hold their shape well, but you can try Fuji, Honeycrisp, or Gala for a sweeter twist. Just remember sweeter apples will impart more sugar to the soup, so you might want to balance seasoning accordingly.
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Is silken tofu necessary for this recipe?
Silken tofu adds a smooth creaminess and boosts protein without dairy, making this soup vegan-friendly. If you don’t have tofu, you can substitute with coconut milk or cashew cream, though the flavor and richness will shift slightly.
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Can I make this Butternut Squash and Apple Soup Recipe in a slow cooker?
Yes! You can roast the squash and onions first for best flavor, then add everything to a slow cooker with water, seasoning, and apples. Cook on low for 4-6 hours or high for 2-3 hours before blending smooth.
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What if I don’t have an immersion blender?
No worries! A regular blender works just fine; just be sure to blend in batches and allow hot soup to cool slightly before transferring to avoid splatters. Always hold the lid firmly and vent the blender lid to let steam escape safely.
Final Thoughts
This Butternut Squash and Apple Soup Recipe has become one of my all-time favorites for cozy nights and seasonal dinners. It’s comforting without being heavy, simple yet full of character, and always a crowd-pleaser. I hope you enjoy making it as much as I do—once you try it, you’ll find yourself reaching for this soup whenever you want something soulful and satisfying. So grab your squash, apples, and blender, and let’s get cozy in the kitchen!
Print
Butternut Squash and Apple Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 to 6 servings
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
- Diet: Vegan
Description
This cozy Butternut Squash and Apple Soup combines the natural sweetness of roasted butternut squash and tart Granny Smith apples with warming sage and Italian seasoning. Silken tofu adds creamy texture without dairy, making it perfectly smooth and lightly spiced—a comforting dish ideal for chilly evenings or fall gatherings.
Ingredients
Roasted Vegetables
- 4 cups butternut squash (sliced into ½-inch thick slices or cubed)
- 1 yellow onion (chopped)
- 3 tablespoons olive oil (plus more for garnish)
- 1 teaspoon sage powder (plus more for garnish)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper (plus more for garnish)
Soup Base
- 3 to 4 cups water
- 1 vegetable bouillon cube
- 1 teaspoon Italian seasoning
Additional Ingredients
- 2 large Granny Smith apples
- 1 (12-ounce) box silken tofu
Instructions
- Preheat and Prepare Vegetables: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone mat to prevent sticking and ensure easy cleanup.
- Roast Squash and Onions: Spread the butternut squash and chopped onion evenly on the prepared baking sheet. Drizzle olive oil over the vegetables, then sprinkle with sage powder, garlic powder, salt, and black pepper. Toss everything together to coat the vegetables uniformly. Roast in the oven for 30 minutes. Check tenderness by piercing with a fork; if not tender, roast in additional 5-minute increments. If onions begin to burn, remove them early and set aside.
- Simmer Soup Base: Transfer the roasted butternut squash and onions to a large pot with a lid. Add 3 cups of water, the vegetable bouillon cube, and Italian seasoning. Stir to combine. Bring to a boil over medium-high heat, then reduce heat, cover, and let simmer for 10 minutes to meld flavors.
- Prepare Apples and Add Tofu: While soup simmers, peel, core, and roughly chop one apple. Add the chopped apple along with the silken tofu directly into the hot soup pot. Stir well to incorporate these ingredients.
- Puree Soup: Use an immersion blender to puree the soup until smooth directly in the pot. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy. Return all blended soup to the pot. Add extra boiling water 1/4 cup at a time if you desire a thinner consistency. Taste and adjust salt, pepper, or spices as needed.
- Prepare Apple Garnish: Peel, core, and finely dice the second apple to use as a fresh garnish for serving.
- Serve and Garnish: Ladle the warm soup into bowls. Top each with 1–2 tablespoons of the diced fresh apple. Optionally, sprinkle additional black pepper and sage powder, along with a light drizzle of olive oil for extra flavor and presentation.
Notes
- This soup offers a delightful balance of sweet, savory, earthy, and tangy flavors, making it comforting and satisfying on chilly days.
- Silken tofu makes this soup creamy without dairy, perfect for those who are lactose intolerant or seeking a vegan-friendly option.
- Adjust the water amount for thicker or thinner soup consistency based on your preference.
- Fresh diced apple garnish adds a crisp texture contrast to the creamy soup.
- Use gluten-free vegetable bouillon cubes to keep this recipe gluten-free if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 17 g
- Sodium: 773 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
