Apple-Butternut Squash Soup

The bright, vibrant colors of this creamy butternut squash soup are just one of the things that make it so appealing. Its flavor is what really sells us—it's a full-on fall soup where butternut squash is paired with apples and spiced with cumin, coriander, ginger, and cayenne. This simple soup simmers for just 30 minutes, making it perfect for an easy weeknight dinner or as an addition to the Thanksgiving table. The flavors only get better with time, so it’s a great recipe to make ahead for the holidays. It’s rich, creamy, and nourishing, but not too heavy—it's all the best of autumn in a bowl.

Choosing the Right Squash

There are a few things to look for when picking a butternut squash.

Perfectly ripe squash should feel heavy for its size. If it feels light, the flavor hasn't fully developed and the squash may not have much flavor.
Give the squash a few gentle taps on the outside. It should sound hollow, not too dense or solid.
The skin should be a deep beige with minimal scratches or blemishes. Look for a squash with a smooth exterior free of any green streaks near the stem end.

Safely Cutting and Peeling Butternut Squash

Trim the ends: Slice off the stem and root ends with a heavy, sharp knife. Use your body weight to help cut through the squash's hard exterior.
Peel the skin: Hold the squash in one hand and run a vegetable peeler down the length of the squash with the other. You may need to peel back a few layers until you're left with all bright-orange flesh.
Halve and remove seeds: Cut the squash crosswise into two more manageable pieces. The bottom part of the squash can then be halved again to scoop out the seeds.

TIP - When chopping tough vegetables, it's a good idea to secure your cutting board. A few layers of wet paper towels underneath will keep the board from slipping and sliding on the counter.

Do I Have to Puree the Soup?

We love the silky smooth texture of this soup when it's pureed, but if you prefer a chunky soup, you can skip this step.

TIP - An immersion blender makes quick work of this soup if you don't have a blender. You can puree the soup right in the pot.

Ingredients

1 tablespoon unsalted butter
1 medium onion, diced
1 butternut squash (about 2 pounds), peeled, seeded, and chopped
4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional)
2 teaspoons coarse salt
1 ½ teaspoons ground cumin
½ teaspoon ground coriander
½ teaspoon ground ginger
¼ teaspoon cayenne pepper
¼ teaspoon freshly ground black pepper
2 cups homemade or store-bought low-sodium chicken or vegetable stock
2 ½ cups water, plus more if needed
1 jalepeno chile, thinly sliced, for garnish (optional)
Sour cream, for garnish (optional)

Directions

Cook onion:
Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes.
Add squash and cook:
Add squash and cook, stirring occasionally, until soft, about 10 minutes.
Add apples, spices, and stock:
Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and water (just enough to cover).
Simmer soup:
Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
Puree:
Puree in batches in a food processor or blender until smooth.
Warm soup:
Return to saucepan. Heat over low, thinning with more water if necessary.
Serve:
Ladle into bowls; garnish with diced apples, jalapeño slices, and sour cream if desired.

How to Serve Butternut Squash Soup

If serving as a main dish, pair generous bowls of this soup with warm bread for dipping, a big green salad, or with grilled cheese sandwiches—who says that pairing only works with tomato soup?

This soup also makes an excellent side for roast chicken, pork tenderloin, or steak au poivre.

Toppings for Butternut Squash Soup

We call for diced apples, jalapeño slices, and sour cream in our recipe, but those are just the start. Here are some other toppers we like:

Crumbles of creamy goat cheese or shreds of Gruyère
A drizzle of full-fat coconut milk or heavy cream
Salty crumbled bacon bits
Roasted pumpkin seeds or squash seeds

How to Store and Reheat Butternut Squash Soup

If you manage to have any leftovers, let the soup cool to room temperature, then ladle it into airtight containers. Refrigerate for up to three days or freeze for up to three months.

To reheat, pour any leftover soup into a saucepan and warm gently over medium heat, stirring occasionally. This should take 10 to 15 minutes.

If frozen, thaw the soup in the refrigerator overnight before reheating.

Frequently Asked Questions

How do I enhance the flavor of butternut squash soup?
To enhance the flavor of a butternut squash soup, the best thing you can do to is to choose a good ripe squash (see our tips earlier in this recipe). For this recipe, we also add apples and they also enhance the flavor of the soup; their slightly tart flavor is the perfect complement to the sweet, earthy butternut squash. Season the soup as you cook, adding salt and pepper and tasting it as you cook. When you season as you go, the flavors of the soup will meld together perfectly.

Do you leave the skin on butternut squash for soup?
No, we do not leave the skin on butternut squash when we use it for soup. While butternut squash skin is edible and could be delicious when roasted, we like to remove it when we make soup. The flesh of the squash is soft and tender—perfect for a smooth pureed soup, and we don't want the skin to get in the way or make the soup less silky.

Why is my butternut squash soup gritty?
Your butternut squash soup tastes gritty most likely because the squash for the soup was undercooked. Make sure all of your vegetables (and fruits), not just butternut squash are very tender before you blend them. That way you'll have effortlessly creamy soup every time.
Can I use other squash for this soup?

Yes, you can use other winter squash for this soup. Sugar pumpkin, acorn, and honeynut squash varieties make great substitutes for butternut squash in this soup because they are also sweet and have quite a creamy texture. Just cut them into cubes as the recipe states.

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