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+ servings
White bowl with butternut squash and apple soup topped with yogurt, pretzel, and pecans.
Print Recipe
5 from 2 votes

Butternut Squash Apple Soup

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 6 servings
Author: Aleksandra


for the soup:

  • 2 tablespoons clarified butter or vegetable frying oil
  • 1 medium onion
  • 2 cloves garlic
  • 1- inch (3cm) piece of ginger
  • 1/3 teaspoon ground cinnamon
  • 4 lbs (1.8 kg) butternut squash
  • 2 small sweet apples
  • 4 cups vegetable broth
  • 1/3 cup (80ml) heavy cream 30-36%
  • salt and pepper to taste

to serve:

  • plain yogurt
  • crushed pretzel
  • pecans


  • Prepare all the ingredients: Peel the butternut squash, scoop out the seeds, and cut it into 1-inch (3 cm) cubes. Peel and core the apples, then cut into cubes. Dice the onion, finely chop garlic and ginger.
  • Sautee the aromatics: Heat the oil in a big pot over medium-low heat. Add the onion and cook for about 5 minutes or until soft and translucent. Add the ginger, garlic, and cinnamon. Cook, stirring, for about a minute.
  • Add the chopped butternut squash and the apples. Cook over high heat for about 1-2 minutes, until the squash is lightly browned.
  • Add the broth. Bring to a boil and cook over low heat for about 15 minutes. The butternut squash should be fork tender.
  • Puree the soup until smooth. You can do that with a hand (immersion) blender or in a stand blender.
  • Take the pot off the heat. Add the heavy cream, and season the soup with salt and pepper.


  • An alternative preparation: roast the butternut squash instead of adding it raw. How to do it: Cut your butternut squash in half, scoop out the seeds, place skin-side down on a baking sheet, and roast in an oven preheated to 400°F/200°C for about 30-50 minutes (depending on how thick the squash pieces are), until fork tender. Scoop out the flesh with a spoon, add to the pot along with the apples and broth. Proceed as written in the recipe.
  • Instead of butternut squash, you can also use pumpkin, especially sugar pumpkin or Hokkaido pumpkin, you prepare it the same way as the butternut squash.
  • Apples - I prefer to use sweet apples for this recipe as I like my soup sweet (I used Gala apples), but you can use any apple variety that you like. If you prefer sweet-sour flavors in your soup, use sour apple variety like Granny Smith or add some lemon juice at the end.
  • How to store the soup: Store the soup in the fridge for up to 4 days. The soup reheats very well.
  • Can this be frozen: Yes. Freeze the soup preferably without the cream as the cream can split. You can also freeze the soup with cream - since this is a creamy soup, even if it splits you can just puree it once again and it will be as freshly made!
  • Calories: 1/6 of the recipe (1 serving). This is only an estimate!


Calories: 266kcal