Looking for a healthy butternut squash soup recipe that has a twist? That’s it! Even better, it’s ready in an hour and freezes well for later.
In this recipe
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Butternut squash with apple
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How to make this soup
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Get ahead and freeze
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Make it thicker (or thinner!)
It’s butternut squash season, which means butternut squash soup! Butternut squash, the workhorse of winter squash, is perfect for cooking up in a hearty soup, so welcome when the cold weather hits.
Butternut squash can be a challenge to cut raw. It’s so much meatier than mostly hollow gourds. But these days you can easily find pre-cut squash in the market.
My favorite trick for an unforgettable butternut squash soup is to add a chopped green apple with the squash. The acidity of the apple invigorates the pumpkin and balances its natural sweetness.
How to make this Butternut Squash Soup
Simple and easy, this recipe starts with a base of chopped onions, celery, and carrots. You add the squash, chopped apple, broth, and spices and cook until done.
With a little blender magic at the end you have a beautifully pureed, thick, smooth and filling butternut squash soup. It’s perfect for fall.
Can you anticipate and freeze this soup?
You can make this ahead of time and reheat when ready to serve. It will keep in the fridge for up to 5 days or in the freezer for up to 3 months. You may need to add some broth or water to thin the soup as it reheats.
Want more pumpkin soup recipes?
- Curry Squash and Pear Soup
- Curry Butternut Squash Soup
- Roasted Kabocha Pumpkin Soup
- Pressure Cooker Butternut Squash Soup
- Creamy pumpkin soup with smoked paprika
Video: Apple Soup with Butternut Squash
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Butternut Squash Apple Soup
How to Make Thicker (or Thinner!) Butternut Squash Soup
If your finished soup isn’t as thick as you’d like, you can puree some neutral-flavored ingredients (like leftover mashed potatoes, cooked white rice, or a little canned pumpkin) to give it body. You can also stir in a few tablespoons of instant mashed potatoes.
CONTINUE READING:
To make your finished soup thinner, add some heavy cream, coconut milk, vegetable stock, or water. Remember to taste the soup and adjust the spices afterwards as you will be diluting the soup.
Try these variations on butternut squash soup
- Replace apples with cauliflower.
- Top with chopped almonds or pumpkin seeds.
- Garnish with goat cheese sprinkles.
- Drizzle with cream or coconut milk.
- Add a dash of hot sauce to the prepared soup.
From the editors of Simply Recipes
Butternut Squash Soup
If you finely chop (1/2 inch) the butternut squash, apple, carrot, celery and onion, they will cook faster.
Add a smoky flavor to the soup by sprinkling some smoked paprika powder on top. Make the soup a little creamier by stirring in some sour cream (after removing the soup from the heat).
Butternut squash come in a variety of sizes. Your ratio of chopped butternut squash to chopped apple should be 3 to 1.
ingredients
For the soup:
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1 Middle yellow onionchopped (about 1 cup)
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1 celery ribchopped (about 3/4 cup)
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1 carrotchopped (about 3/4 cup)
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2 tablespoon unsalted butter
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1 Butternut Squashcored, peeled and chopped (6 to 8 cups), see Peeling and Slicing a Butternut Squash
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1 big cake green applepeeled, cored, chopped (ratio pumpkin to apple should be 3:1)
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3 cups chicken broth or vegetable broth
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1 Cup water
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prize nutmeg
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prize Cinammon
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prize cayenne
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salt and pepper to taste
For the garnish (optional):
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Fresh parsley, chopped
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chives, chopped
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hyphen smoked paprika
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sour cream
method
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Sauté onion, carrot and celery in butter:
Heat a large, heavy-bottomed saucepan over medium-high heat. Melt and froth the butter in the saucepan and set aside. Add onion, carrot and celery and sauté for 5 minutes. Reduce the heat when the vegetables begin to brown.
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Cook a soup:
Add butternut squash, apple, broth, and water. Bring to a boil. Reduce to a simmer, cover and simmer until the squash and carrots are tender, about 30 minutes.
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Puree soup:
Use an immersion blender to puree the soup, or work in batches and puree the soup in a stand mixer.
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Add the spices:
Add some nutmeg, cinnamon and cayenne pepper. Season with salt and pepper.
Garnish with chopped fresh parsley or chives and a dollop of sour cream, if you like.
| nutritional information (per serving) | |
|---|---|
| 322 | calories |
| 10g | Fat |
| 51g | carbohydrates |
| 12g | protein |
