Cozy and comforting Butternut Squash Apple Soup is a fall staple in our house. This soup is hearty, healthy and incredibly creamy without any added cream or milk.
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Before you dismiss this recipe as “just another squash soup recipe,” allow me to tantalize your taste buds and captivate your appetite with the following: This butternut squash soup is more than just ground-up gourds (as appetizing as that sounds).
Not only does this recipe include tangy Granny Smith apples, but it also stars a secret ingredient. And we all know how I feel about secret ingredients (I wrote a whole cookbook dedicated to them – The Secret Ingredient Cookbook).
But perhaps highest on the list of enticements is that the creaminess of this soup doesn’t have a single thing to do with heavy cream or milk. The velvety texture is all thanks to a quick purée in the blender. In a matter of minutes, sturdy veggies transform into pourable, sippable, slurpable silk.
Pair this fall-inspired soup with cheesy pull-apart garlic bread or an air fryer grilled cheese sandwich for the ultimate comforting meal.
Why You’ll Love This Soup
- It’s easy to prepare. This recipe is beginner-friendly and doesn’t require advanced cooking skills.
- It’s made in a single pot.
- It’s incredibly creamy without cream. The magic of this soup is its velvety and creamy texture, achieved without the need for heavy cream.
- It’s packed with nutrients. Butternut squash is chock-full of essential nutrients like vitamin A, C and potassium.
- It’s meal prep and freezer-friendly. Preparing a large batch is an excellent way to meal prep. Or, store the soup in the freezer for a quick meal anytime the craving strikes.
If you love butternut squash, don’t miss my recipes for 5-Ingredient Butternut Squash Fritters and Roasted Butternut Squash Risotto!
Let’s take a closer look at the ingredients you’ll need, including some possible swaps and substitutions:
- Pancetta: Pancetta, an Italian bacon, infuses the soup with a delightful salty, savory depth that complements the sweetness of the butternut squash and apples.
- Celery, carrot and onion: This trio blends harmoniously to provide a savory and aromatic base, contributing to the smooth consistency of the soup.
- Curry powder: I recommend using curry powder for that warm and aromatic twist. It introduces a layer of complexity and a hint of exotic spice to the dish. To enhance the autumnal flavor, add a pinch of ground cinnamon or nutmeg.
- Yukon gold potatoes: These potatoes lend a creamy texture to the soup, serving as a natural thickener. Their mild flavor blends harmoniously with the other ingredients.
- Butternut squash: The star of this show. It’s a personal favorite because of its velvety texture and mild, nutty taste that forms the heart of the soup.
- Apples: For their tartness and firm texture, I recommend using Granny Smith apples (they also happen to make the best caramel apples!). However, feel free to experiment with other apple varieties like Fuji or Honeycrisp to give your soup a unique twist.
- Chicken stock: I suggest using reduced-sodium chicken stock as it allows you to have more control over the seasoning. Vegetable broth is a great option for a vegetarian or vegan version of the soup.
- Water: Water helps maintain the right balance and consistency in the soup, allowing the flavors of the other ingredients to shine.
- Salt and pepper: These are essential for seasoning the soup. Feel free to adjust the quantity based on your taste preferences.
- Sour cream, for serving: A dollop of sour cream is a delightful finishing touch. It adds a creamy, tangy note that complements the richness of the soup.
Kelly’s Note: Remember that the beauty of homemade soups is their flexibility. You can customize the ingredients to suit your taste, dietary restrictions or what you have on hand. Bottom line: Don’t be afraid to experiment with different spices and herbs to create a soup that’s uniquely yours!
See the recipe card for full information on ingredients and quantities.
Whipping up a batch of this creamy butternut squash soup is incredibly easy and straightforward. Here’s a quick overview of the process. For detailed instructions, refer to the recipe card below.
- Cook the pancetta. Add the pancetta to a large pot and cook over medium heat, stirring occasionally until it turns crisp. Then, transfer the pancetta to a paper towel-lined plate, using a slotted spoon. Reserve 2 tablespoons of fat in the pot. If your pancetta is very lean, add vegetable oil to reach 2 tablespoons.
- Sauté the vegetables. Add the celery, carrots and onions to the pot. Reduce the heat to low, cover and cook until the vegetables soften, stirring occasionally. This should take about 10 to 12 minutes. Add the curry powder and cook, uncovered, while stirring, for 1 minute.
- Prep potatoes and one apple. While the vegetables are cooking, peel and coarsely chop the potatoes. Then, peel, core and coarsely chop one apple.
- Add in the remaining ingredients. Add the chopped potatoes, apple, butternut squash, stock, water, salt and pepper to the pot. Simmer the mixture, uncovered, and stir occasionally until the vegetables become very tender. This should take approximately 15 to 20 minutes.
- Blend the soup. Purée the soup in batches in a blender until it reaches a smooth consistency. Return the puréed soup to the cleaned pot. If needed, you can thin it with an additional ½ cup of water.
- Season and garnish. Heat the soup over low heat until warmed throughout, then season with additional salt and pepper to taste. Cut the remaining apple into matchsticks. To serve, spoon the soup into bowls and garnish each with a dollop of sour cream, a few apple matchsticks and the reserved pancetta.
Pro Tip: Fresh herbs like thyme or sage make wonderful garnishes. Other toppings might include croutons, a dollop of sour cream or a drizzle of balsamic glaze for added flavor and texture.
- If you have an immersion blender (hand blender), use it directly in the pot for a smoother and safer blending process. If using a regular blender, let the soup cool slightly before blending in batches.
- Cut all the ingredients, especially the butternut squash, into uniformly sized pieces. This ensures even cooking, prevents gritty texture in the soup and makes blending smoother. It’s a key step for a velvety soup.
- Don’t hesitate to taste the soup as it cooks and adjust the seasoning. Start with a little salt and pepper, then add more if needed. Remember, you can always add more, but you can’t take it out if you’ve oversalted.
- Feel free to get creative with spices. While curry powder is the traditional choice, you can try ground nutmeg, allspice or even a pinch of cinnamon for a unique flavor twist.
- If the soup is too thick, you can thin it with a little extra water or stock. On the other hand, if it’s too thin, let it simmer a bit longer to thicken up.
If you find yourself with leftover soup or want to make a big batch in advance, follow these storage guidelines:
- Refrigeration: Allow the soup to cool to room temperature, then transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days.
- Freezing: Butternut squash apple soup freezes really well. Pour the cooled soup into freezer-safe containers or resealable bags, leaving a little room for expansion. Store in the freezer for up to 3 months.
- Reheating from the Freezer: First, thaw the frozen soup overnight in the refrigerator. Then, reheat it on the stovetop over low to medium heat, stirring occasionally to ensure even heating. For a quicker option, use the microwave, reheating in 30-second to 1-minute intervals and stirring between, until it reaches your desired temperature.
Frequently Asked Questions
Absolutely! Butternut squash apple soup is freezer-friendly. After cooling the soup, transfer it to freezer-safe containers or resealable bags, allowing space for expansion, and store in the freezer for up to 3 months.
Use an immersion blender for added convenience or allow the soup to cool slightly before blending in batches with a traditional blender for a smooth consistency.
While butternut squash is the classic choice, you can use other winter squash varieties like acorn or kabocha. Keep in mind that these alternatives might subtly change the taste.
I love pairing this soup with crusty bread, a crisp green salad or a grilled cheese sandwich for a well-rounded and comforting meal.
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Ingredients
- 1 cup diced pancetta
- 2 celery ribs, chopped
- 1 medium carrot, chopped
- 1 medium onion, chopped
- 1 1/2 teaspoons curry powder
- 2 medium (about ¾ pound) Yukon Gold potatoes
- 2 medium Granny Smith apples
- 1 1/2 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces (3 ½ to 4 cups)
- 2 cups reduced sodium chicken stock
- 2 1/2 cups water
- Sour cream, for serving
Equipment:
- blender
Instructions
- Cook the pancetta in a 6-quart heavy pot over medium heat, stirring occasionally until crisp, then transfer the pancetta with a slotted spoon to a paper towel-lined plate. Reserve 2 tablespoons of fat in the pot. (Add vegetable oil to equal 2 tablespoons if your pancetta is very lean.)
- Add the celery, carrots and onions to the pot, reduce the heat to low and cover the pot. Cook the vegetables, stirring occasionally, until softened but not brown, 10 to 12 minutes. Add the curry powder and cook, uncovered, stirring for 1 minute.
- While the vegetables are cooking, peel and coarsely chop the potatoes. Peel, core and coarsely chop one apple.
- Add the chopped potatoes, apple, butternut squash, stock, 2 cups water, 1 teaspoon salt and ¼ teaspoon black pepper to the pot. Simmer the mixture, uncovered, stirring occasionally until the vegetables are very tender, 15 to 20 minutes.
- Purée the soup in four batches in a blender until smooth. Return the puréed soup to the cleaned pot and thin it with an additional ½ cup of water, if necessary. Heat the soup over low heat until warmed throughout then season with additional salt and pepper, to taste.
- Cut the remaining apple into matchsticks then spoon the soup into bowls and garnish with a dollop of sour cream, a few apple matchsticks and the reserved pancetta.
Kelly’s Notes
-
If you have an immersion blender (hand blender), use it directly in the pot for a smoother and safer blending process. If using a regular blender, let the soup cool slightly before blending in batches.
-
Cut all the ingredients, especially the butternut squash, into uniformly sized pieces. This ensures even cooking, prevents gritty texture in the soup and makes blending smoother. It’s a key step for a velvety soup.
-
Don’t hesitate to taste the soup as it cooks and adjust the seasoning. Start with a little salt and pepper, then add more if needed. Remember, you can always add more, but you can’t take it out if you’ve oversalted.
-
Experiment with Spices: Feel free to get creative with spices. While curry powder is the traditional choice, you can try ground nutmeg, allspice or even a pinch of cinnamon for a unique flavor twist.
-
Adjust Consistency: If the soup is too thick, you can thin it with a little extra water or stock. On the other hand, if it’s too thin, let it simmer a bit longer to thicken up.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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I love butter butternut squash soup but, I don’t like curry, can I substitute curry for something else?
Thank you
Hi Fatima! I’m not sure what a good substitution for curry would be as it has a distinct flavor. It will change the flavor, but you could leave it out.
I love this recipe! I’m definitely going to add this to my list to make over this winter. Also, I’m loving this Apple Butternut Squash Soup recipe as well!
Great recipe! Thanks so much for sharing it.
You are so welcome, Jane! Glad you enjoyed it!
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I would want to try a green smoothie
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