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

Butternut Squash Apple Soup

This delicious butternut squash apple soup is a simple and quick to make autumn soup that your whole family will love. The soup is simply seasoned with garlic, ginger, and cinnamon.
Course dinner, Soup
Cuisine American, international
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 266kcal
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