This Butternut Squash and Apple Soup is a nourishing and comforting fall classic with a twist. With a balance of earthy squash, naturally sweet apples, and fresh sage, this creamy fall soup is as simple as it is delicious. It’s great for cozy dinners, holiday gatherings, or even as a Thanksgiving “bridge” meal. Made with homemade stock, this creamy soup is packed with wholesome ingredients, making it the best thing to snuggle up with during the colder months.

Ingredients and Tips

Here’s what you’ll need and a few pointers for making this easy butternut squash soup recipe shine:

• Butternut Squash: Use two small or one large squash (about 4 pounds). Roasting the squash whole simplifies prep and adds natural sweetness.
• Olive Oil: Unrefined, to give it a mild, pure flavor.
• Yellow Onion: Brings a mild sweetness and rich, savory flavor to the soup.
• Celery: These add depth of flavor to the soup base.
• Apples: Any variety works! I find that slightly tart Granny Smith apples provide a nice balance.
• Stock: Use homemade vegetable or chicken stock if you can; it makes a big difference in flavor.
• Maple Syrup: Just ¼ cup for a hint of warmth and natural sweetness.
• Sea Salt and Black Pepper
• Sage: Fresh sage is best for that earthy, fall flavor.
• Milk of Choice: Adds creaminess—dairy or non-dairy both work beautifully. Whole milk is fine but use heavy cream if you’re looking for a very creamy, decadent soup.

For exact ingredient amounts, see the full printable recipe card below.

Step-by-Step Instructions

Step 1. Preheat and Roast the Squash: Preheat your oven to 350°F. Place the whole butternut squash on a baking sheet and roast for 45 minutes. Once cooled, cut in half, scoop out the seeds, and remove the flesh.

Step 2. Sauté the Vegetables: Heat olive oil in a large soup pot over medium heat. Add the chopped yellow onions, celery, and apples. Sauté until tender and the onion is translucent.

Step 3. Simmer the Soup: Add the roasted squash, stock, and maple syrup. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes. Add salt, pepper, and sage, and cook for another 5 minutes.

Step 4. Blend and Finish: Carefully blend the hot soup with an immersion blender until smooth. (If using a regular blender, work in batches and be cautious with the hot liquid.) Stir in the milk and taste to adjust the seasoning if needed.

How to Serve Butternut Squash and Apple Soup

• Garnish Ideas: Try topping with toasted pumpkin seeds, a swirl of crème fraîche or sour cream, or crispy sage leaves for a beautiful presentation. A sprinkle of parmesan or goat cheese would also be divine.
• Serving Suggestions: Serve with some crusty sourdough bread, moist cornbread, or a hearty salad. A grilled cheese or panini would also be perfect to dunk into the soup.

Storage Tips

• Storage: Store any leftover soup in an airtight container. This soup keeps well for up to 4 days in the refrigerator. It also freezes nicely for up to 3 months, so consider making a double batch!
• Reheating: Warm gently on the stovetop over medium-low heat. If it thickens too much, add a splash of stock or water to thin.

Recipe FAQs

More Soup Recipes

• Creamy Chicken and Wild Rice Soup
• Roasted Poblano Soup
• Red Lentil Tortilla Soup
• Lasagna Soup
• Pasta E Fagioli Soup

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Cozy Roasted Butternut Squash and Apple Soup Recipe

Pamela

This Butternut Squash and Apple Soup is a nourishing and comforting fall classic with a twist. With a balance of earthy squash, naturally sweet apples, and fresh sage, this creamy fall soup is as simple as it is delicious. It’s great for cozy dinners, holiday gatherings, or even as a Thanksgiving “bridge” meal. Made with homemade stock, this creamy soup is packed with wholesome ingredients, making it the best thing to snuggle up with during the colder months.

Print Recipe Pin Recipe

Servings 6

Ingredients

  

1x2x3x

• 2 small or 1 large butternut squash about 4 pounds
• 2 teaspoons unrefined olive oil
• ½ yellow onion chopped
• 2 celery stalks chopped
• 2 apples any variety, cored and chopped
• 4-5 cups vegetable or chicken stock preferably homemade, depending how thick you like your soup
• ¼ cup pure maple syrup
• 2 teaspoons sea salt
• Freshly ground black pepper
• 1 Tablespoon fresh sage leaves
• ½ cup plain unsweetened milk of choice (dairy or non-dairy)

Instructions

 

• Preheat the oven to 350 F degrees.
• Place the butternut squash (whole) on a baking sheet and roast in the oven for 45 minutes. Allow to cool and then cut in half lengthwise. Remove the seeds. Then, you can either scoop out the flesh with a spoon or peel off the skin, whatever is easier for you. Set aside.
• Heat a large soup pot (I use a 6qt) over medium heat. Add the oil and when warm, add the onion, apple and celery. Saute until vegetables are tender and onions translucent.
• Add the butternut squash, stock and maple syrup and bring to a boil. Reduce heat to low and simmer for 10 minutes. Season with salt and pepper and add the fresh sage. Cook for another 5 minutes.
• Puree soup in a blender or with an immersion blender until smooth. If you do this in a blender, be careful when blending hot liquids and you may have to do this in batches. Stir in milk. Taste for seasoning and serve.

Notes

• Garnish Ideas: Try topping with toasted pumpkin seeds, a swirl of crème fraîche or sour cream, or crispy sage leaves for a beautiful presentation. A sprinkle of parmesan or goat cheese would also be divine.
• Serving Suggestions: Serve with some crusty sourdough bread, moist cornbread, or a hearty salad. A grilled cheese or panini would also be perfect to dunk into the soup.
• Storage: Store any leftover soup in an airtight container. This soup keeps well for up to 4 days in the refrigerator. It also freezes nicely for up to 3 months, so consider making a double batch!
• Reheating: Warm gently on the stovetop over medium-low heat. If it thickens too much, add a splash of stock or water to thin.

Tried this recipe?Let us know how it was!