When the leaves start to turn and that crisp, cool air rolls in, there’s nothing quite like a warm bowl of apple butternut squash soup to wrap you in comfort. I remember the first time I made this soup during a chilly fall afternoon, the kitchen filled with the delightful aromas of sautéing onions and garlic. The combination of sweet apples and creamy butternut squash creates a symphony of flavors that truly celebrates the season. It’s not just a soup; it’s a hug in a bowl! Trust me, once you try it, you’ll be counting the days until fall every year just to make this again!
Ingredients for Apple Butternut Squash Soup Recipe
- 2 cups butternut squash, peeled and diced into bite-sized pieces
- 1 cup apples, peeled and diced (I love using Honeycrisp for their sweetness!)
- 1 onion, chopped finely
- 2 cloves garlic, minced (fresh is best for that aromatic kick)
- 4 cups vegetable broth (homemade is great, but store-bought works just fine)
- 1 teaspoon dried thyme (or use fresh if you have it on hand!)
- Salt and pepper to taste (don’t be shy with the seasoning!)
- 1 tablespoon olive oil (for sautéing those veggies)
- 1 cup coconut milk (this adds a delightful creaminess that you’ll love)
How to Prepare Apple Butternut Squash Soup Recipe
Step-by-Step Instructions
- Start by heating the olive oil in a large pot over medium heat. You want it to shimmer, not smoke, so keep an eye on it!
- Once the oil is hot, toss in the chopped onion and minced garlic. Sauté them for about 3-4 minutes until they’re soft and fragrant. Trust me, you’ll love the aroma that fills your kitchen!
- Next, add the diced butternut squash and apples to the pot. Stir everything together and let it cook for another 5 minutes. This step really helps to develop those lovely flavors.
- Now, pour in the vegetable broth and sprinkle in the dried thyme, along with a good pinch of salt and pepper. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 20 minutes. You want the squash to be tender but not mushy, so a fork should easily pierce through.
- After 20 minutes, carefully blend the soup until it’s smooth and creamy. I like using an immersion blender, but you can also transfer it to a regular blender in batches—just be cautious with the hot liquid!
- Finally, stir in the coconut milk and heat through for a few more minutes. Taste and adjust the seasoning if needed. You want it to be comforting and delicious!
- Serve warm, and get ready for all the compliments!
Why You’ll Love This Recipe
- It’s quick to make, coming together in just 45 minutes!
- Simple, wholesome ingredients you probably already have on hand.
- The balance of sweet apples and creamy butternut squash creates an incredibly flavorful soup.
- It’s a one-pot wonder, making cleanup a breeze!
- Perfectly healthy and vegetarian, packed with nutrients and fiber.
- Great for meal prep—enjoy it throughout the week or freeze for later!
- It warms you up from the inside out, making it the ultimate comfort food for chilly days.
Tips for Success
To make your apple butternut squash soup truly shine, here are a few pro tips! First, don’t skip the sautéing step—cooking the onions and garlic until they’re golden adds depth to the flavor. Use sweet apples like Honeycrisp or Fuji for the best taste contrast against the savory squash. If you want an extra creamy texture, blend the soup a bit longer, and consider adding a dash of nutmeg or cinnamon for a warm, cozy twist. Finally, topping your soup with roasted pumpkin seeds not only adds crunch but also elevates the dish visually. Enjoy experimenting!
Nutritional Information
Keep in mind that nutritional values can vary based on the specific ingredients and brands you use in this recipe. The values provided below are approximate and meant to give you a general idea of what to expect. Each serving of this delightful apple butternut squash soup contains about:
- Calories: 200
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Always feel free to adjust the recipe to fit your dietary needs, and enjoy every spoonful of this comforting soup!
FAQ About Apple Butternut Squash Soup Recipe
Can I use different types of squash?
Absolutely! While butternut squash gives that lovely creamy texture and flavor, you can also try acorn squash or pumpkin if you’re feeling adventurous. Just keep in mind that cooking times might vary slightly.
Can I make this soup ahead of time?
Yes, this soup is perfect for meal prep! You can make it in advance and store it in the fridge for up to 5 days. Just reheat it gently on the stove when you’re ready to enjoy a cozy bowl.
How do I thicken the soup if it’s too thin?
If you find your soup is thinner than you’d like, you can simmer it a bit longer to reduce the liquid. Alternatively, blending a little more of the soup can help thicken it up, or you could add a bit more diced butternut squash and cook until tender.
What can I serve with this soup?
This apple butternut squash soup pairs wonderfully with a side of crusty bread or a fresh green salad. You could also serve it alongside a warm grilled cheese sandwich for the ultimate comfort meal!
Can I freeze leftovers?
Yes, this soup freezes beautifully! Just let it cool completely, then transfer it to an airtight container or freezer bags. It will keep well for about 3 months. When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat on the stove.
Serving Suggestions
This apple butternut squash soup is delicious on its own, but pairing it with the right sides can take your meal to the next level! I love serving it alongside a warm, crusty baguette or artisan bread for dipping. A simple arugula salad with a light vinaigrette adds a refreshing contrast to the creaminess of the soup. If you’re feeling indulgent, a classic grilled cheese sandwich is the ultimate comfort food combo! You can also top the soup with a dollop of Greek yogurt or a sprinkle of crumbled feta for an extra layer of flavor. Enjoy experimenting with these pairings!
Storage & Reheating Instructions
If you have leftovers (which is rare, but hey, it happens!), storing this apple butternut squash soup is super simple. Just let it cool completely before transferring it to an airtight container. It’ll keep well in the fridge for up to 5 days. If you want to save it for later, you can freeze it for up to 3 months—just make sure to label it so you remember what’s inside!
When you’re ready to enjoy a bowl, simply thaw it overnight in the fridge. Reheat it gently on the stove over low heat, stirring occasionally until warmed through. You might want to add a splash of water or extra coconut milk to bring it back to that lovely creamy consistency. Enjoy every comforting spoonful!
For more delicious recipes, check out this spiced apple cider recipe or this butternut squash turkey quinoa chili for a cozy meal.
Print
Apple Butternut Squash Soup Recipe for Cozy Comfort
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This apple butternut squash soup is creamy and comforting, perfect for fall.
Ingredients
- 2 cups butternut squash, peeled and diced
- 1 cup apples, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup coconut milk
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add butternut squash and apples, cook for 5 minutes.
- Pour in vegetable broth and add thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Blend the soup until smooth.
- Stir in coconut milk and heat through.
- Serve warm.
Notes
- Adjust seasoning as needed.
- Use sweet apples for best flavor.
- Top with roasted pumpkin seeds for crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: apple butternut squash soup recipe
