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Creamy One-Pot Butternut Squash and Apple Soup

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A velvety smooth, naturally sweet soup made with butternut squash and Granny Smith apples, all cooked in one pot. Perfect for fall, this comforting soup is easy to make, meal-prep friendly, and sure to be a crowd-pleaser.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds / 900g), peeled, seeded, and cut into 1-inch cubes
  • 2 medium Granny Smith apples, peeled, cored, and chopped
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter (or olive oil for dairy-free)
  • 4 cups vegetable broth (low-sodium preferred)
  • 1/4 cup heavy cream (optional)
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (freshly grated if possible)
  • 1 tablespoon maple syrup (optional)
  • 2 sprigs fresh thyme

Instructions

  1. Prep the squash and apples: Peel the butternut squash, cut off the top and bottom, slice in half where the narrow neck meets the round bulb, scoop out seeds, and cut into 1-inch cubes. Peel, core, and chop the apples into similar-sized pieces.
  2. Sauté the aromatics: Heat butter (or oil) in a large pot over medium heat. Add diced onion and cook, stirring occasionally, until softened and translucent, about 5-6 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add the squash and apples: Toss in the cubed squash and apples. Stir to coat in the buttery onion mixture and cook for 3-4 minutes, stirring occasionally.
  4. Add the broth and seasonings: Pour in the vegetable broth, then add salt, pepper, cinnamon, nutmeg, and fresh thyme sprigs. Stir well. The liquid should just barely cover the squash and apples; add a splash more broth or water if needed.
  5. Simmer until tender: Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes until squash is easily pierced with a fork.
  6. Blend until smooth: Remove from heat. Remove thyme sprigs if used. Using an immersion blender, blend the soup directly in the pot until completely smooth. (If using a countertop blender, let cool 5 minutes, then blend in batches, filling no more than halfway.)
  7. Finish and adjust: Stir in heavy cream (if using) and maple syrup (if needed). Taste and adjust seasoning with additional salt and pepper. If too thick, add more broth or water; if too thin, simmer uncovered for a few minutes to reduce.
  8. Serve and garnish: Ladle into bowls. Garnish with a swirl of cream, pumpkin seeds, fresh thyme leaves, or a drizzle of maple syrup. Serve hot.

Notes

For best flavor, use Granny Smith apples for their tartness and ability to hold shape. Don’t skip sautéing the aromatics—it builds flavor. Season in layers: add salt at the beginning, but adjust after blending. The soup tastes even better the next day. To make vegan, use olive oil instead of butter and omit the cream (or use coconut cream). For a thicker soup, add a peeled and diced potato. For a thinner soup, add more broth. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: butternut squash soup, apple soup, one-pot soup, fall soup, creamy soup, vegetarian soup, gluten-free soup

Find it online: https://cooksybite.com/creamy-one-pot-butternut-squash-and-apple-soup/