What goes in butternut squash soup?

A classic butternut squash soup usually starts with fresh squash, onion, broth, and warm spices. In this version, we add apple for natural sweetness and balance. The base includes roasted squash, a diced apple, onion sautéed in butter, vegetable broth, and a touch of nutmeg. Creaminess comes from milk and half-and-half, though coconut milk or oat milk can make a dairy-free alternative. These simple ingredients create the foundation of an easy butternut squash apple soup that’s both flavorful and nourishing.

What are the benefits of eating butternut squash soup?

Creamy butternut squash soup with apple isn’t just delicious — it’s packed with nutrition. Butternut squash provides a rich source of vitamin A, which supports eye health, along with potassium for heart health and fiber for digestion. Apples add vitamin C for immunity and a touch of natural sweetness without added sugar. Together, these ingredients make the soup a healthy autumn recipe that’s light in calories but deeply satisfying, making it perfect for cozy fall meals.

How do I make my butternut squash soup taste better?

If you want to boost flavor, start by roasting the squash before adding it to the pot. Roasting caramelizes the edges and adds depth. For balance, stir in a splash of apple cider vinegar or lemon juice to cut through the sweetness. Herbs and spices are another way to improve taste — fresh thyme, sage, or rosemary bring savory notes, while roasted garlic or caramelized onions add richness. A drizzle of olive oil or a garnish of toasted seeds can also elevate the final bowl. This is one of the easiest ways to turn a simple squash soup into a restaurant-worthy dish.

What spices are good in butternut soup?

Nutmeg is the classic choice for butternut squash soup, but there are many others that can enhance the flavor. Cinnamon adds warmth, curry powder gives it an earthy kick, and smoked paprika provides a subtle smokiness. For a savory edge, try cumin or coriander. The best spices for butternut squash soup often depend on whether you want it to lean sweet or savory — and this flexibility is what makes it one of the best fall soup recipes to customize.

How to make easy butternut soup?

An easy butternut squash soup starts with just a few fresh ingredients: squash, apple, onion, broth, and milk. Roast or simmer the squash until tender, blend it with the other ingredients, and adjust seasonings to taste. Using an immersion blender makes the process quick, while coconut milk or oat milk can add creaminess without dairy. This method creates a smooth, flavorful soup in under an hour, making it an ideal option for busy weeknights when you still want a cozy autumn dinner.

How To Make Creamy Butternut Squash Soup with Apple

Description

Creamy butternut squash soup with apple is a cozy fall recipe made with roasted squash, fresh apples, warm spices, and a silky creamy finish. Perfect for holiday gatherings or weeknight dinners.

Ingredients

Scale

2 tablespoons salted butter
1 onion, diced
½ teaspoon ground nutmeg
1 teaspoon kosher salt
4 lb butternut squash, peeled, seeded, diced into 1-inch cubes
1 Gala apple, cored and chopped
3 cups vegetable broth
1 cup milk
1 cup half-and-half
Fresh chives, for garnish
Crusty bread, for serving

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Instructions

Preheat oven to 350°F (175°C). Place butternut squash cubes on a baking sheet and roast for 20 minutes until tender.
In a Dutch oven, melt butter over medium heat. Add onions and cook until translucent.
Sprinkle in nutmeg and salt, stirring to coat the onions.
Add roasted squash, chopped apple, and vegetable broth. Simmer for about 10 minutes.
Stir in milk and half-and-half. Cook for another 30 minutes until the squash and apples are completely soft.
Use an immersion blender to puree the soup until silky smooth.
Garnish with fresh chives and serve hot with crusty bread or garlic bread grilled cheese.

Notes

For a vegan version, swap butter for olive oil and use coconut milk instead of dairy.
For added spice, try curry powder or smoked paprika.
Soup can be stored in the fridge for 3–4 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Soup
Method: Stovetop + Roasting
Cuisine: American

Nutrition

Serving Size: per serving, ~1 ½ cups
Calories: 277 kcal
Sugar: 13 g
Sodium: 938 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 7 g
Protein: 5 g
Cholesterol: 29 mg