Butternut Squash Soup with Apple: Cozy Comfort

Oh, I just love this time of year! You know, when the air gets crisp and all you want to do is curl up with something warm and delicious? That’s exactly why I have to share my Butternut Squash Soup with Apple. It’s like a cozy hug in a bowl, and honestly, it reminds me so much of my own kitchen growing up. I’m the cook, taste-tester, and storyteller behind Reciqa, and my passion for recipes started in a family kitchen full of cozy aromas and simple ingredients that turned into magic on the table. This soup captures all those fall vibes perfectly. Let’s share something delicious together!

Discover the Perfect Butternut Squash Soup with Apple

You know, there are some recipes that just *feel* like home, and this Butternut Squash Soup with Apple is definitely one of them. I’ve tinkered with this one quite a bit over the years, always aiming for that perfect balance of sweet, savory, and just a hint of spice. What makes it so special? Well, it’s the way the creamy butternut squash just melts in your mouth, perfectly complemented by the slight tartness and crispness of the apple. Plus, it comes together so easily! Even on a busy weeknight, you can whip up a pot of this comforting goodness. It’s genuinely one of my favorites because it’s so satisfying and brings that cozy autumn feeling right into your kitchen.

Why You’ll Love This Butternut Squash Soup with Apple

• Super Easy to Make: Seriously, the prep is minimal, and it simmers away on the stove.
• Simple, Wholesome Ingredients: You probably have most of them right in your pantry already!
• Incredible Flavor: That blend of squash, apple, and nutmeg is pure fall magic.
• Cozy & Comforting: Perfect for a chilly evening or when you just need a little pick-me-up.
• Quick Preparation: Ready in about an hour, so you don’t have to wait long for a delicious meal.

Gathering Your Butternut Squash Soup with Apple Ingredients

Alright, let’s get down to business and gather everything we need for this amazing Butternut Squash Soup with Apple. It really is all about starting with good stuff! First up, we need 2 tablespoons of butter – just your regular unsalted kind will do perfectly. Then, we’ll grab 2 large leeks. Make sure you’re only using the white and pale green parts, and give them a good chop. Next, one large onion, also chopped. For the base, we need 1 large potato, peeled and cut into cubes, and about 2 cups of butternut squash, all peeled, seeded, and cubed up. Don’t forget 1 cup of diced carrots to add a little extra sweetness and color. The star of the show, besides the squash, is 1 Granny Smith apple – peel it, core it, and slice it about 1/4-inch thick. We’ll need about 1 quart of chicken stock; low sodium is great so you can control the saltiness yourself. If you’re feeling fancy, 1/4 cup of dry white wine is a lovely optional addition. To make it wonderfully creamy, we’ll use 1/2 cup of light cream, and for that warm, cozy flavor, about 1/4 teaspoon of ground nutmeg. And of course, salt and pepper to taste. Finally, for a pop of freshness, we’ll need 2 tablespoons of chopped fresh chives for garnish.

Ingredient Notes and Substitutions for Butternut Squash Soup with Apple

A little note on those leeks: make sure to rinse them well after chopping because they can hold a bit of dirt in their layers. If you’re not a fan of leeks, or just can’t find them, a couple of extra onions will work in a pinch, though you’ll miss that subtle leek flavor. And for the apple, a Granny Smith really gives you that perfect tartness to balance the sweet squash, but Honeycrisp or Fuji would also be nice if you prefer a slightly sweeter soup. If you want to make this a vegetarian or vegan delight, just swap the chicken stock for vegetable stock and skip the cream or use your favorite non-dairy creamer, like coconut milk or cashew cream. It’ll still be absolutely delicious! You can learn more about food preparation techniques here.

Crafting Your Delicious Butternut Squash Soup with Apple

Okay, get ready to make some magic! Making this Butternut Squash Soup with Apple is honestly so straightforward, it feels like a kitchen hug. First things first, grab your biggest pot or Dutch oven and melt that butter over medium heat. Once it’s all shimmery, toss in your chopped leeks and onion. Give them a good stir and let them cook until they’re soft and nice and translucent, usually about 5 minutes. You don’t want them to brown, just get tender.

Next, it’s time for the main event! Add in your cubed potato, squash, carrots, and that sliced apple. Pour in the chicken stock. Now, bring this whole glorious mixture up to a boil, then immediately turn the heat down to medium-low. Pop a lid on it and let it simmer away until all those veggies are super soft. This usually takes about 20 minutes. You want to be able to easily pierce them with a fork.

Here comes the fun part – making it smooth! You have a couple of options here. You can carefully spoon the soup into a blender, working in batches, of course. Be super careful when blending hot liquids, okay? Or, if you have one, a stick blender is amazing because you can just stick it right into the pot and purée it there. Once it’s all beautifully smooth and creamy, pour it back into the pot if you used a regular blender. Now, stir in that optional white wine (if you’re using it) and the light cream. Let it all simmer gently for about 5 more minutes, just to warm through and let those flavors meld. Finally, season it with nutmeg, salt, and pepper to your liking. Taste as you go! Ladle this gorgeous Butternut Squash Soup with Apple into bowls and sprinkle with those fresh chives for a pretty pop of green. Yum!

Tips for a Perfect Butternut Squash Soup with Apple

When you’re puréeing, don’t overfill your blender! It’s better to do a few smaller batches. If your soup seems a little too thick after blending, just stir in a splash more chicken stock or water until it’s just right. For seasoning, always start with a little salt and pepper, then taste and add more if needed. The nutmeg is key for that warm, fall flavor, so don’t skip it! If you want an extra cozy kick, a tiny pinch of cinnamon or ginger can be lovely too, but I really love the pure butternut squash and apple flavor with just nutmeg. Make sure your vegetables are truly tender before puréeing; it makes a world of difference in the final texture of your Butternut Squash Soup with Apple.

Variations on Butternut Squash Soup with Apple

Want to jazz things up? You could totally add a pinch of cinnamon or even a tiny bit of ground ginger along with the nutmeg for an extra layer of warmth. Some people like to add a sprig of fresh thyme or rosemary while the soup simmers – just remember to pull them out before you purée! A swirl of heavy cream or even a dollop of plain Greek yogurt right before serving adds a lovely richness. For a bit of crunch, toasted pumpkin seeds or some crispy croutons are always a winner on top of this Butternut Squash Soup with Apple. You can find more about me here.

Serving and Storing Your Butternut Squash Soup with Apple

This Butternut Squash Soup with Apple is just begging to be served warm, right after you’ve finished the final simmer. It’s truly at its best when it’s fresh and the flavors have melded beautifully. If you happen to have any leftovers (which I doubt!), just let the soup cool down completely before popping it into an airtight container. It’ll keep nicely in the fridge for about 3 to 4 days. When you’re ready to reheat, gently warm it on the stovetop over low heat, giving it a good stir now and then. You might need to add a splash more chicken stock or water if it’s thickened up too much. Avoid microwaving it if you can; the stovetop just keeps that lovely creamy texture intact for your Butternut Squash Soup with Apple!

Serving Suggestions for Butternut Squash Soup with Apple

This soup is practically a meal in itself, but it’s just divine with a side of crusty bread for dipping. Seriously, get a good sourdough or a hearty whole wheat loaf. A simple green salad with a light vinaigrette is also a lovely pairing, cutting through the richness of the soup perfectly. You can read our disclaimer here.

Frequently Asked Questions about Butternut Squash Soup with Apple

Q: Can I make this Butternut Squash Soup with Apple ahead of time?
Absolutely! You can make the soup a day or two in advance and store it in the refrigerator. Just gently reheat it on the stovetop when you’re ready to serve. It might thicken a bit, so a splash of stock or water can help get it back to the perfect consistency for your Butternut Squash Soup with Apple.

Q: What if I can’t find leeks?
No worries at all! If leeks aren’t available or you’re not a fan, you can easily substitute them with an extra onion. Just use another medium yellow onion, chopped, and sauté it along with the first onion until softened. The flavor will be slightly different but still delicious!

Q: How do I get the smoothest possible soup?
For the absolute smoothest Butternut Squash Soup with Apple, a high-powered blender is your best friend. If you’re using an immersion blender, make sure to blend for a good few minutes, moving it around the pot to catch all the chunks. For an even silkier texture, you can strain the puréed soup through a fine-mesh sieve, but honestly, it’s usually perfect without that extra step! Check out this guide on how to make smooth soup.

Q: Can I freeze this soup?
While this Butternut Squash Soup with Apple is best enjoyed fresh, you can freeze it! Let it cool completely, then transfer it to freezer-safe containers. It should keep well for about 2-3 months. Thaw it overnight in the fridge and reheat gently on the stove.

Nutritional Information for Butternut Squash Soup with Apple

Here’s a little peek at what’s in a bowl of this comforting Butternut Squash Soup with Apple. Keep in mind these are just estimates, and your results might vary a bit depending on exactly what you use! A single serving is roughly 268 calories, with about 7g of fat, 5g of protein, and 48g of carbohydrates. It’s a good source of fiber too, with about 7g per serving. It’s a wholesome and satisfying choice for a fall meal!

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