Butternut Squash and Apple Soup Recipe

I absolutely love this Butternut Squash and Apple Soup Recipe because it hits that perfect sweet and savory note that feels like a big warm hug on a chilly day. The combination of roasted butternut squash and crisp Granny Smith apples creates a harmony of flavors that’s both comforting and delightfully fresh, making it my go-to when I crave something both nourishing and easy to make.

When I first tried this soup, I was amazed at how the silken tofu adds creaminess without heavy cream, keeping it light but satisfying. Whether you’re cozying up on a cold evening or need a wholesome lunch, this Butternut Squash and Apple Soup Recipe is a total winner you’ll keep coming back to, especially as fall rolls in and those markets are brimming with colorful produce.

this …

Ingredients You’ll Need

The ingredients for this Butternut Squash and Apple Soup Recipe are straightforward and easy to find, yet they work together beautifully to build layers of flavor and texture. I always pick a firm, tart Granny Smith apple to cut through the richness, and a good-quality olive oil to give a smooth roast and finishing drizzle.

• Butternut squash: Choose a firm squash with no soft spots; roasting it caramelizes the natural sugars perfectly.
• Yellow onion: Adds sweetness and depth when roasted alongside the squash.
• Sage powder: Brings a warm, earthy tone that complements both squash and apple.
• Garlic powder: For a subtle savory kick without overpowering the other flavors.
• Salt: Enhances all the layered flavors in the soup.
• Black pepper: Adds a gentle heat and freshness, both in cooking and as a garnish.
• Olive oil: Use extra virgin for the best flavor when roasting and garnishing.
• Water: Keeps the soup light and helps achieve the perfect consistency.
• Vegetable bouillon cube: Adds a quick, flavorful stock base without fuss.
• Italian seasoning: A blend that lifts the taste with herbs like oregano and thyme.
• Granny Smith apples: Two apples—one pureed into the soup, and one diced fresh for garnish.
• Silken tofu: The secret creamy ingredient that’s silky without any dairy.

Variations

I encourage you to experiment with this Butternut Squash and Apple Soup Recipe to make it your own—it’s surprisingly adaptable. Over time, I’ve added or swapped ingredients depending on what’s in season or what my pantry holds, and I love how versatile this soup can be without losing its signature comforting flavor.

• Add warmth with spices: Sometimes I toss in a pinch of cinnamon or nutmeg for a cozy autumnal twist that pairs wonderfully with the apples.
• Spicy kick: If you like a little heat, stirring in some red pepper flakes adds an exciting edge without overwhelming the soup.
• Swap the tofu: For a richer version, I occasionally use coconut milk—or if you prefer, heavy cream works well too, but it’s heavier.
• Make it gluten-free: This soup is naturally gluten-free, but just ensure your bouillon cube is gluten-free to keep it safe for sensitive diets.

How to Make Butternut Squash and Apple Soup Recipe

Step 1: Roast the Butternut Squash and Onion

Start by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat—this saves you a messy cleanup later. Spread out the butternut squash slices and the chopped onion on the sheet. Drizzle everything with olive oil, then sprinkle with sage powder, garlic powder, salt, and black pepper. Toss well to coat every piece evenly. Roast for about 30 minutes, checking for tenderness. If the squash isn’t quite soft, roast in additional 5-minute increments. Keep an eye on the onions—they can burn quickly! If that happens, scoop them out and set aside so they don’t add bitterness.

Step 2: Simmer with Broth and Italian Seasoning

Once your veggies are roasted, transfer them to a large pot. Add 3 cups of water, your vegetable bouillon cube, and Italian seasoning. Give it a good stir, then bring the mixture to a boil. As soon as it’s boiling, cover with a lid, reduce heat, and let it simmer gently for 10 minutes. This helps everything meld together beautifully.

Step 3: Add Apple and Silken Tofu, then Blend

While the soup simmers, peel, core, and roughly chop one of your Granny Smith apples. Toss this apple along with the silken tofu into the hot pot. Stir until everything is combined. Now comes the fun part: blending! Use an immersion blender directly in the pot to puree the soup until it’s silky smooth. If you don’t have an immersion blender, a countertop blender works just fine—just work in batches, careful not to overfill, and pour the blended soup back into your pot. If you want it thinner, add a little boiling water to reach your perfect texture. Taste, then adjust salt or seasoning if needed.

Step 4: Garnish and Serve

Peel, core, and finely dice the second apple to garnish each serving with a fresh burst of crispness. Ladle the soup into bowls, sprinkle with your diced apple, and feel free to add extra black pepper, a dash more sage, and a gentle drizzle of olive oil for that final touch. I love how those little finishing touches make the soup feel extra special.

How to Serve Butternut Squash and Apple Soup Recipe

Garnishes

I like to garnish this soup with the fresh diced Granny Smith apple for a crisp contrast and a sprinkle of sage powder to echo the warmth from roasting. A drizzle of good olive oil adds richness and a touch of freshness, and sometimes I add a pinch of freshly cracked black pepper to brighten every spoonful.

Side Dishes

This soup pairs beautifully with crusty bread for dipping or a simple mixed green salad to balance its sweetness. My family also enjoys it alongside warm, rosemary-infused roasted potatoes or a grilled cheese sandwich, which makes mealtime feel extra homey.

Creative Ways to Present

For special occasions, I’ve served this soup in mini pumpkin bowls—it’s a showstopper and so festive! You can also swirl in a spoonful of coconut cream or toasted pumpkin seeds on top for texture and visual appeal. I always love little touches that turn a simple bowl into a statement dish.

Make Ahead and Storage

Storing Leftovers

Leftover Butternut Squash and Apple Soup keeps wonderfully in an airtight container in the fridge for up to 4 days. I prefer glass containers as they don’t stain and heat evenly. Just cover the surface of the soup with plastic wrap to minimize oxidation if you plan to keep it for several days.

Freezing

This soup freezes beautifully, making it perfect for batch cooking. I let it cool fully before transferring to freezer-safe containers or heavy-duty freezer bags. It stays fresh for up to 3 months. When ready, thaw overnight in the fridge before reheating.

Reheating

I reheat this soup gently on the stovetop over medium-low heat, stirring regularly to prevent sticking. Adding a splash of water or veggie broth helps restore the original creamy consistency if it thickened in the fridge. Resist boiling it again, as that can change the flavor and texture.

FAQs

Final Thoughts

This Butternut Squash and Apple Soup Recipe is a heartfelt favorite of mine because it’s simple, comforting, and packed with flavor—everything I look for when I want to feel cozy without fuss in the kitchen. I hope when you try it, you find it as soothing and satisfying as I do, whether for an easy weeknight dinner or a meal to impress friends with minimal effort. Trust me, this soup deserves a spot in your recipe rotation.

Print