Last Updated on June 30, 2021 by Kimberly Stroh

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
• Onion
• Garlic Cloves
• Butternut Squash (3 pounds)
• Sweet Apple (I prefer Fuji)
• Vegetable Broth
• Salt
• Pepper
• 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.