Is there anything better than a big bowl of comforting soup when it gets colder? Nope! I love when soup season kicks in during the fall. One-bowl meals are the BEST. After our family goes to the farm to pick pumpkins, I always make this Quick Butternut Squash Soup recipe. It’s tastes rich and fancy, but comes together in 20 minutes. It’s hearty and full of fall flavor that everyone enjoys.
When our family’s fall sports season starts, I always turn to my quick dinner ideas. I can prep this soup ahead of time and it’s on the table in twenty minutes. I just add a nice loaf of crusty fresh bread and it’s a complete meal. Even my kids love this Butternut Squash Soup and they’re getting in some fruits and vegetables (without even realizing it).
Looking for other soup recipes? Greek Lemon Chicken Soup is a thick and creamy favorite. Make and forget about this Slow Cooker Beef Enchilada Soup recipe. Lastly, you can’t go wrong with a classic Minestrone Soup.
How To Make Quick Butternut Squash Soup With Apple
This soup recipe calls for fresh butternut squash. I get mine from our local farm, but you can pick up your squash year round at your local grocery store. I peel mine, using a vegetable peeler, ahead of making the soup. I just keep it in the refrigerator until I’m ready to cook. That way there’s less time prepping and I can just focus on getting the soup to the table.
What To Serve With Butternut Squash Soup
For our family, it’s a one-bowl meal. It doesn’t need anything on the side. However, a fresh loaf of French bread is a delicious addition. If you want even more of a well-rounded meal, add a fresh autumn salad to compliment the soup. You’ll have plenty of color on your dinner table – and tons of nutrients too.
Toppings For Your Butternut Squash Soup
You don’t have to get fancy, but there are a few options for garnishing your soup. Sage adds a bit of color and even more depth of flavor. I’ve seen pumpkin seeds added for some crunch too. Want that beautiful white ribbon look in your soup? Drizzle some extra heavy whipping cream before serving.
How To Store Leftovers
You can store your leftover soup in an air-tight container and it will be good for 7-10 days in your refrigerator. Just reheat over the stovetop, on low. Or you can microwave the soup to reheat. You can also freeze butternut squash soup and it’s good for 3-4 months. Let it thaw from frozen before reheating.
What You’ll Need From The Grocery Store:
- Olive Oil
- Garlic Cloves
- Butternut Squash (3 pounds)
- Sweet Apple (I prefer Fuji)
- Vegetable Broth
- Heavy Whipping Cream
- Fresh Apple Cider
Optional Garnishes: Additional Heavy Whipping Cream & Sage Leaves
Step-By-Step Directions To Make Your Quick Butternut Squash Soup
In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer.
Stir in squash, apple, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan.
Add cream and cider; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.
Butternut Squash Soup With Apple
Warm and comforting with fall flavors, you'll love how easy this Butternut Squash Soup recipe is! The secret ingredint is a sweet apple.
- 1 Tablespoon Olive Oil
- 1 Large Onion (Chopped)
- 3 Garlic Cloves (Minced)
- 1 Medium Butternut Squash (3 pounds) (Peeled and Cubed)
- 1 Sweet Apple, Peeled and Chopped
- 4 Cups Vegetable Broth
- 3/4 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1/2 Cup Heavy Whipping Cream
- 2 Tablespoons Fresh Apple Cider
- Optional Garnishes: Additional Heavy Whipping Cream & Sage Leaves
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer.
- Stir in squash, apple, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan.
- Add cream and cider; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.
- Place leftovers in an airtight container and refrigerate or freeze.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 92Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 479mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 1g
**Nutrition is calculated by a third party. Actual values may vary.