Butternut Squash and Apple Soup Recipe

If you’re looking for a cozy, comforting soup that’s bursting with autumn vibes, you’ve just hit the jackpot. This Butternut Squash and Apple Soup Recipe is one of my absolute favorites to whip up when the weather starts turning chilly. The sweet-but-savory blend of roasted butternut squash and tart Granny Smith apples, along with a touch of sage and silky tofu, creates a creamy soup that feels like a warm hug in a bowl. You’ll find that it’s surprisingly easy to make, plus it’s got that fancy, gourmet feel without any fuss. Let me show you how to bring this delicious soup into your kitchen!

this Recipe

Ingredients You’ll Need

These ingredients come together to create a soup that’s rich in flavor and texture. The butternut squash and apples complement each other beautifully, while the spices and seasoning bring out those cozy fall notes you’ll love.

• Butternut Squash: Pick a firm, heavy one with smooth skin for the best roasting results.
• Yellow Onion: Adds savory depth; make sure it’s fresh and crisp.
• Sage Powder: I love the earthy herbaceousness sage brings to squash dishes.
• Garlic Powder: For subtle garlic flavor without overpowering the soup.
• Salt and Black Pepper: Essential basics; fresh cracked pepper adds a nice bite.
• Olive Oil: Use good quality for roasting and finishing touch.
• Water and Vegetable Bouillon Cube: Simple broth base to keep the soup light.
• Italian Seasoning: Adds a harmonious blend of herbs enhancing the flavor profile.
• Granny Smith Apples: Their tartness balances the sweetness of the squash.
• Silken Tofu: The secret to creamy texture without dairy; blends perfectly.

Variations

I love playing around with this Butternut Squash and Apple Soup Recipe to suit different moods and flavors. Don’t be afraid to make it your own—you’ll find it’s pretty forgiving and a perfect base for all kinds of tweaks.

• Spicy Kick: Once, I added a pinch of cayenne pepper – it gave the soup a lovely warm heat that my family adored on a chilly night.
• Dairy-Free Creaminess: If you aren’t a fan of tofu, coconut cream is a great alternative that adds a subtly sweet richness.
• Herb Swap: Fresh thyme or rosemary can replace sage for a slightly different earthiness.
• Veggie Boost: Try adding a carrot or two to roast alongside the squash for extra sweetness and color.

How to Make Butternut Squash and Apple Soup Recipe

Step 1: Roast the Veggies to Bring Out Their Best

Preheat your oven to 400°F (200°C). Lay out the butternut squash slices and chopped onion on a parchment-lined baking sheet. Drizzle everything with olive oil, then sprinkle sage powder, garlic powder, salt, and pepper over. Toss it all so the veggies are coated evenly. Pop the tray in the oven and roast for about 30 minutes, checking for tenderness—a fork should slide through the squash easily. If the onions start browning too quickly, fish them out and set them aside so they don’t burn. This roasting step is where the magic starts, deepening the flavor and adding that warm, caramelized edge.

Step 2: Simmer and Infuse the Soup Base

Transfer the roasted squash and onions into a large pot. Pour in 3 cups of water, crumble in a vegetable bouillon cube, and sprinkle your Italian seasoning. Stir things up and bring it to a boil before covering and letting it simmer gently for 10 minutes. This lets the flavors marry beautifully, and the squash gets super soft, perfect for blending later. Meanwhile, get the apples ready—you’ll need them fresh and bright for the next step.

Step 3: Add Apples and Silken Tofu for Creaminess

Peel, core, and roughly chop one Granny Smith apple. Toss it into the hot pot along with the silken tofu. Stir everything together. I discovered that tofu isn’t just for savory dishes—it adds such a creamy texture while keeping the soup plant-based. Now comes the fun part: blending!

Step 4: Blend Until Silky Smooth

Grab your immersion blender and puree the soup right in the pot until it’s silky smooth. If you don’t have one, a countertop blender works just as well—blend in batches to avoid spills. If the soup feels too thick, add a little extra boiling water to loosen it up to your preferred consistency. Taste and adjust salt, pepper, or herbs as needed. This is where you fine-tune the flavors, and trust me, it’s always worth the extra pinch or two!

Step 5: Final Touches for Serving

Before ladling the soup into bowls, peel, core, and dice the second apple. Sprinkle 1 to 2 tablespoons of this fresh apple on top of each serving. The tiny bursts of crunch and tartness make such a delightful contrast to the smooth soup. If you want, add a little black pepper, some extra sage powder, and a drizzle of olive oil for that finishing touch that takes it from good to unforgettable.

How to Serve Butternut Squash and Apple Soup Recipe

Garnishes

I usually go with the diced fresh apples on top because that crunch brings the soup to life. Then I’ll sprinkle a tiny bit of extra sage powder and fresh cracked black pepper for an aromatic finish. A quick drizzle of olive oil adds a hint of richness and shines the surface beautifully. Sometimes roasted pepitas make a fun, nutty topping if you want a little texture contrast.

Side Dishes

This soup pairs wonderfully with crusty bread, especially a warm baguette or garlic focaccia, which is great for dipping. A simple green salad with a bright vinaigrette cuts through the creamy soup nicely too, balancing the meal.

Creative Ways to Present

For a holiday or special occasion, serve this soup in mini pumpkin bowls or cute ramekins lined with crisp sage leaves underneath. Swirling in a little pesto or drizzling red pepper oil creates a beautiful color contrast that wows guests. I once turned this into an elegant starter with a side of toasted walnuts and a sprinkle of microgreens—super impressive but still simple.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in an airtight container in the fridge for up to 4 days. It holds its flavor beautifully, but I recommend adding the fresh apple garnish right before serving again for maximum freshness.

Freezing

This soup freezes really well. I portion it out into freezer-safe containers and freeze for up to 2 months. Just thaw overnight in the fridge to retain that creamy texture without separation.

Reheating

When reheating, I prefer warming it gently on the stovetop over low heat while stirring continuously to keep it smooth. Adding a splash of water or broth helps if it gets too thick. Avoid the microwave if you can; it can make the tofu separate slightly.

FAQs

Final Thoughts

This Butternut Squash and Apple Soup Recipe is genuinely one of those dishes I reach for again and again when I want something comforting but elegant. It’s the little things—the roasted veggies, that touch of sage, the fresh apples as garnish—that make it special and memorable. I hope you enjoy making it as much as I do, and I promise the warm smiles on your family’s faces will make it all worth it. Give it a try and let me know how it turns out—you might just have a new fall favorite on your hands!

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