Butternut Squash Apple Soup

Kelly Senyei

Posted: November 13, 2013
Updated: October 13, 2023

from 2 votes
Jump to Recipe
398 Comments

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.

Two bowls containing butternut squash apple soup garnished with apple matchsticks, crispy pancetta and a drizzle of sour cream.

Table of Contents

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 comfort in a bowl. It’s the perfect remedy for chilly autumn evenings.
  • 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!

Ingredients You’ll Need

Various sizes of clear bowls containing chopped onion, chopped Granny Smith apples, chicken stock, cubed butternut squash, chopped carrots, curry powder, chopped celery, bacon and chopped Yukon gold potatoes.

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.

How to Make Butternut Squash Soup

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.

  1. 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.
  2. 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.
  3. Prep potatoes and one apple. While the vegetables are cooking, peel and coarsely chop the potatoes. Then, peel, core and coarsely chop one apple.
  4. 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.
A large stockpot containing chopped butternut squash, onions, carrots, celery and apples in chicken stock.
  1. 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.
A blender containing creamy squash soup next to a large stockpot containing chopped veggies in chicken stock.
  1. 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.

Tips and Tricks

  • Use an Immersion Blender: 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.
  • Uniform Cuts: 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.
  • Taste as You Go: 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.

How to Store Leftovers

If you find yourself with leftover soup or want to make a big batch in advance, follow these storage guidelines:

  1. 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.
  2. 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.
  3. 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

Can I make butternut squash soup in advance and freeze it?

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.

What’s the best way to blend the soup for a smooth consistency?

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.

Can I use a different type of squash for butternut squash soup?

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.

What are the best side dishes to serve with butternut squash soup?

I love pairing this soup with crusty bread, a crisp green salad or a grilled cheese sandwich for a well-rounded and comforting meal.

More Fall-Inspired Recipes You’ll Love

Two bowls containing butternut squash apple soup garnished with crispy bacon, slices of Granny Smith apples and a drizzle of sour cream.
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, TikTok, Pinterest and Instagram for all of the latest updates.
Appetizer

Butternut Squash Apple Soup

Warm up to a comforting bowl of Butternut Squash Apple Soup that's incredibly creamy without any added cream.
Author: Kelly Senyei
5 from 2 votes
Two bowls containing butternut squash apple soup garnished with apple matchsticks, crispy pancetta and a drizzle of sour cream.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Print Recipe

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!

Nutrition

Calories: 114kcal, Carbohydrates: 24g, Protein: 3g, Fat: 1g, Cholesterol: 1mg, Sodium: 55mg, Potassium: 650mg, Fiber: 4g, Sugar: 7g, Vitamin A: 10385IU, Vitamin C: 26.6mg, Calcium: 72mg, Iron: 2.3mg

Shoutout

Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

This post may contain affiliate links.

Feeling social?

Share this recipe!

Pin

Categories

Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

order now

This post may contain affiliate links.

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

    1. 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.

      Reply

  2. 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!

    Reply

  14. I would make a smoothie consisting of kale, pears, tart green apples, and coconut milk.
    ——
    I have been a fan of your blog for over two years! I am so happy you have decided to add regular videos to your posts, keep you the great and delicious work! :)

    Reply

  21. That looks beautiful! I would use it to make pesto…I love a good pesto, but unfortunately my blender just isn’t up to the task…

    Reply

  26. There’s a pea soup I make and it calls for a blender. My current blender leaks, so I have to use an immersion blender that just doesn’t work as well. So, if I won this blender, I’d definitely make that soup.

    Reply

  27. I’m actually making butternut squash soup right now to serve for lunch later and using many of the ingredients in this recipe along with a cinnamon stick that I will take out before blending the ingredients. I was looking for garnish ideas and the little apple sticks is a great idea.

    Reply

  31. I would make butternut squash soup, carrot soup, potato soup, (sensing a theme), yogurt smoothies, and many other wonderful things that would be possible with such an excellent blender.

    Reply

  41. I would make butterscotch, and smoothies, mostly smoothies. This also looks like a great way to hide veggies from the kiddos in other foods. :0)

    Reply

  46. Woohoo! Gosh, I’d make so many soups, especially my fall favorites, potato and leek soup and butternut squash soup! Yum!

    Reply

  48. I would use it for juicing and for dinner parties. As I have gotten older, I find a lot of value entertaining my friends and family. Therefore, I would use the blender to try out new recipes!

    Reply

  51. Since I currently don’t own a blender, I would make up for lost time by making milkshakes, smoothies, protein shakes and salsa’s/dips. Blenders make the best foods :)

    Reply

  64. I don’t know if the following are “dishes” but I would make smoothies, applesauce and salsa. Plus I would find dishes to make like your soup…sounds very good.

    Reply

  65. P.S. I bet this soup is really good because it is very similar to a vegan curry apple butternut squash soup that I’ve been making for the past three years.

    Reply

  70. I haven’t made a proper smoothie since my blender broke years ago, so that’s probably the first thing I’d do. I have several recipes that call for a blender, so I substitute my food processor, but it’s not quite the same!

    Reply

  71. Definitely some juices and smoothies for breakfast and some delicious soup for lunch and dinner (I have my eye on a chipotle sweet potato bisque I’d like to try!) Thanks!

    Reply

  79. I would make smoothies with my new Kitchen Aid blender. I’m eager to try green smoothies and this looks perfect for making one.

    Reply

  86. I would love to replace my old clunker blender. It sounds like it’s going to give out on my everytime I try to blend anything!

    Reply

  98. Hmmmm… looks like so many delicious things could be made with this Kitchen Aide blender! But I’d probably use it most often to make my family’s morning smoothies :)
    Thanks for always having such awesome giveaways!

    Reply

  121. I would LOVE to use the blender to make smoothies and soup but my latest passion is making homemade peanut butter and almond butter! :)

    Reply

  122. BUTTERNUT SQUASH APPLE SOUP – I have a mental list of things I would like to try but… your soup would be the first.

    Reply

  128. That Blender screams for smoothies and Slushies (and a few alcoholic drinks come to mind.. a nice pina colada sounds VERY good right now)

    Reply

  129. Enter me in the KitchenAid contest.
    I would use the blender, i.a., when making Chef Joshua Gayer’s Wild Mushroom Lavender Soup.
    GOOGLE the dish and see the Jackson Hole newspaper’s article.
    Lloyd

    Reply

  134. I’ll be making this soup (I have all of the ingredients) and lots of other soups over the winter. In the Spring I will make my fresh pea, spinach, scape soup. My 20 year old blender is starting to sound creaky, but it still works.

    Reply

  144. I’ve never made any kind of gourd soup, but with a super duper KA blender I would definitely give it a “whirl”, HA! I may even see if my little blender will do the trick. Thanks for such great recipes!

    Reply

  160. Like everyone else here, I would make smoothies. I also saw someone had commented about frozen banana ice cream. That sounds awesome. I would do that, too. :)

    Reply

  182. Bonus Entry 1: ”Like” Just a Taste and KitchenAid on Facebook. Tony L Smoaks on facebook. I am a fan of both!

    Reply

  188. Our old blender fizzed out suddenly, so we have a lot of blending to catch up on.

    I’d start the day by making high-protein banana-strawberry smoothies for breakfast. For lunch, a nice, cold gazpacho. And for dessert, chocolate-peanut butter shakes. And then daquiris later that night!

    Like I said, we were hit kinda hard by the loss of our last blender, so we have quite a bit of mixing to catch up on. :)

    Reply

  211. Wow! What a blog! Absolutely love everything about it! With my blender I would make strawberry and nuttlella milkshakes….a great treat that tastes just like a crepe! Yum

    Reply

  230. I have two beautiful butternut squash sitting in my pantry waiting for the perfect soup recipe. So I would definitely start with this recipe!

    Reply

  231. Kelly, this soup looks delicious! Great idea to use pancetta.

    If I won the mixer I would make this soup, closely followed by my favorite creamy cauliflower soup. Yum!

    Reply

  241. Love this recipe! I love the idea of butternut squash and apples together…sounds delicious! Thanks for sharing.

    Reply

  242. Soups, smoothies, salsa, dips, puddings, sauces, ice cream, sunshine muffins, crepes….the “yum in the tum” list is endless!!! Thanks for the awesome recipe!!

    Reply

  247. I would use it to make one of my cupcakes & the frosting. I feel it could eliminate all of my lesser quality appliances!

    Reply

  274. I’d probably make my favorite soup first– Japanese Pumpkin (Kabocha) & Leek soup. (Your butternut squash soup looks amazing, too!)

    Reply

  295. This looks delicious! I have been looking for a Pumpkin Curry soup recipe! I can’t wait to make it.Thank you, Kelly!

    Reply

  296. What WOULDN’T I make with it? Certainly my breakfast smoothies, but also soups and crepe batter. And a peanut butter chocolate milkshake….a lot.

    Reply

  300. lov this would use it to make butternut squash soup an other soups perfect on cool days an u want soup,would also make smoothies all kinds,these would help me get rid of all other tools that I have to use save me time.thank u!!!

    Reply

  331. In the winer, I’m obsessed with soups. Now, I have been cooking with a single serve blender that is messy and so hard to use. I would love to make some butternut squash soups, and other squash soups. I am a soup junkie and this would be a lifesaver in the kitchen.

    Reply

  377. Oh, if I had one of these, I would be making a lot of alternative sorts of sauces, such as cauliflower “alfredo” sauce or red pepper “tomato” sauce.

    Probably would make a few smoothies too ;)

    Reply

  379. I have always wanted to try making butternut squash soup and your recipe sounds delicious! so I would definitely give it a try!

    Reply

  383. I would make smoothies!!! and my family, including an 8 yr old and a 4 yr old, love butternut squash soup! so, your butternut apple soup would be on the top of the list too!

    Reply