Butternut Squash-Apple Soup is a warming autumn soup that pairs the mellow sweetness of winter squash with the bright tartness of Granny Smith apples. Squash soups have long been a favorite of American fall cooking, particularly as the harvest season brings an abundance of sturdy winter vegetables and orchard fruit. This handwritten version keeps the ingredient list wonderfully simple, adding onion and garlic for savory depth and pumpkin pie spice for a fragrant hint of cinnamon and other warming spices. Butter gives the soup richness, while low-sodium chicken broth creates a flavorful but not overly heavy base. Blended until smooth and creamy, it is an inviting soup for cool-weather lunches, casual dinners, or a comforting first course for a fall meal.
Ingredients
- 2 butternut squash (about 4 lb total, peeled, seeded, and cubed)
- 3 tbsp butter
- 1 onion (medium, chopped)
- 2 Granny Smith apples (peeled, cored, and chopped)
- 3 cloves garlic (minced)
- 1 tsp pumpkin pie spice
- 6 cups low-sodium chicken broth
Instructions
Step 1: Prepare the Squash and Apples
- Peel the butternut squash, cut them in half, and remove the seeds.
- Cut the flesh into approximately 1-inch cubes.
- Peel and core the Granny Smith apples, then roughly chop them.
Step 2: Sauté the Onion
- Melt the butter in a large soup pot or Dutch oven over medium heat.
- Add the chopped onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
Step 3: Add the Apples and Garlic
- Add the chopped Granny Smith apples and minced garlic.
- Cook for about 2 minutes, stirring frequently.
Step 4: Add the Squash and Spice
- Add the cubed butternut squash and pumpkin pie spice.
- Stir until the vegetables and apples are evenly coated with the spice mixture.
Step 5: Add the Broth
- Pour in the low-sodium chicken broth.
- Increase the heat and bring the soup to a gentle boil.
Step 6: Simmer Until Tender
- Reduce the heat to medium-low and partially cover the pot.
- Simmer for 25 to 30 minutes, or until the squash and apples are very tender.
Step 7: Blend the Soup
- Remove the pot from the heat.
- Carefully purée the soup with an immersion blender until completely smooth. Alternatively, blend it in batches in a countertop blender.
Step 8: Finish and Serve
- Return the soup to low heat if necessary and warm through.
- If the soup is thicker than desired, stir in a little additional chicken broth.
- Taste and serve warm.
Tips
- Choose firm butternut squash with smooth, unblemished skin and a heavy feel for their size.
- Granny Smith apples are especially good here because their tart flavor balances the naturally sweet squash.
- For deeper squash flavor, roast the cubed squash before adding it to the soup.
- Start with 1 tsp pumpkin pie spice; its flavor can quickly become dominant in a savory soup.
- For a thinner soup, add extra chicken broth after blending until the desired consistency is reached.
- For an extra-smooth texture, use a countertop blender and work carefully in small batches.
- For a vegetarian version, replace the chicken broth with low-sodium vegetable broth.
- A small spoonful of sour cream or plain yogurt can be added when serving for extra richness.
- Garnish with toasted pumpkin seeds for a pleasant crunch.
- The soup can be made ahead and refrigerated for 3–4 days; gently reheat it on the stovetop.
Nutrition
Calories: 240kcalCarbohydrates: 45gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.8gTrans Fat: 0.2gCholesterol: 16mgSodium: 180mgPotassium: 1150mgFiber: 7gSugar: 14gVitamin A: 31000IUVitamin C: 55mgCalcium: 140mgIron: 22mg
