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Best Butternut Squash Apple Soup Recipe (Easy!)

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This roasted butternut squash and apple soup is the ultimate fall comfort food. Caramelized squash and apples are blended with fresh herbs and cream for a velvety, crowd-pleasing soup that’s perfect for dinner parties or cozy weeknights.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds or 1.4 kg), peeled, seeded, and cut into 1-inch cubes
  • 2 medium Honeycrisp or Fuji apples, peeled, cored, and cut into 1-inch chunks
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, peeled and left whole
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups (960 ml) low-sodium vegetable broth
  • ½ cup (120 ml) heavy cream (or full-fat coconut milk for dairy-free)
  • 1 tablespoon fresh sage, finely chopped (about 6–8 leaves)
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons maple syrup (optional)
  • Salt and pepper, to taste
  • ¼ cup toasted pumpkin seeds (for garnish)
  • A drizzle of heavy cream or coconut milk (for garnish)
  • A few fresh sage leaves, fried in butter until crispy (for garnish)
  • A pinch of flaky sea salt (for garnish)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes. Peel, core, and chop apples into 1-inch chunks. Roughly chop the onion. Leave garlic cloves whole.
  3. On the prepared baking sheet, toss the cubed squash, apple chunks, chopped onion, and whole garlic cloves with olive oil, salt, and pepper. Spread in a single layer. Roast for 35-40 minutes, flipping halfway, until squash is fork-tender and edges are caramelized.
  4. While vegetables roast, heat a large pot or Dutch oven over medium heat. Add a tablespoon of butter or olive oil, then add fresh sage and thyme. Cook for 1-2 minutes until fragrant.
  5. Transfer roasted vegetables to the pot with the herbs. Add vegetable broth (just enough to barely cover vegetables). Bring to a gentle boil, then reduce heat to low and simmer for 10-15 minutes.
  6. Remove pot from heat. Using an immersion blender, blend soup until completely smooth (about 2-3 minutes). If using a regular blender, let soup cool for 10 minutes, then blend in batches, filling blender no more than halfway.
  7. Stir in heavy cream (or coconut milk) and maple syrup if using. Taste and adjust seasoning with salt and pepper. Heat through for 2-3 minutes, but do not boil after adding cream.
  8. Ladle soup into bowls. Garnish with a drizzle of cream, toasted pumpkin seeds, crispy fried sage leaves, and a pinch of flaky sea salt. Serve hot.

Notes

Don’t skip the roasting step—it concentrates the sugars and adds deep flavor. Season in layers: salt vegetables before roasting, then adjust after blending. The soup thickens as it sits; thin with broth when reheating. For best flavor, make a day ahead. Freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, apple soup, fall soup, roasted squash soup, creamy soup, easy soup recipe, gluten-free soup, vegetarian soup

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