Butternut squash can be a challenge to cut raw. It’s so much meatier than mostly hollow pumpkins. But these days you can easily find pre-cut squash at the market.
Tip: Make Butternut Squash Soup With Apple
My favorite trick for a memorable butternut squash soup is to include a chopped tart green apple with the squash. The tartness of the apple enlivens the squash and balances its natural sweetness.
How to Make This Butternut Squash Soup
This recipe is simple and easy, starting with a base of chopped onions, celery, and carrots. You add the squash, chopped apple, stock, and seasonings, and cook until done. With a little blender magic at the end, you have a beautifully puréed, thick, smooth, and satisfying butternut squash soup. It’s perfect for fall.
Can You Make Ahead and Freeze This Soup?
You can make this ahead of time and reheat it when you are ready to serve. It lasts in the refrigerator for up to 5 days or in the freezer for up to 3 months. You may need to add a little broth or water to thin out the soup when you reheat it.
Craving More Squash Soup Recipes?
Curried Squash and Pear Soup Curried Butternut Squash Soup Roasted Kabocha Squash Soup Pressure Cooker Butternut Squash Soup Creamy Pumpkin Soup with Smoked Paprika
Video: Butternut Squash Apple Soup
To make your finished soup thinner, add some cream, coconut milk, vegetable broth, or water. Remember to taste the soup and adjust the seasonings afterwards, since you’ll be diluting the soup.
Try These Variations for Butternut Squash Soup
Substitute cauliflower for the apples.Top with chopped almonds or pumpkin seeds.Garnish with goat cheese crumbles.Drizzle with cream or coconut milk.Add a dash of hot sauce to the dished out soup.
Add a smoky flavor to the soup by sprinkling in some smoked paprika. Make the soup a little more creamy by swirling in some sour cream (after you remove the soup from the heat). Butternut squashes come in various sizes. Your ratio of chopped butternut squash to chopped apple should be 3 to 1.
1 medium yellow onion, chopped (about 1 cup)
1 celery rib, chopped (about 3/4 cup)
1 carrot, chopped (about 3/4 cup)
2 tablespoons unsalted butter
1 butternut squash, seeded, peeled, and chopped (6 to 8 cups), see How to Peel and Cut a Butternut Squash
1 large tart green apple, peeled, cored, chopped (squash to apple ratio should be 3:1)
3 cups chicken stock or vegetable stock
1 cup water
Pinch nutmeg
Pinch cinnamon
Pinch cayenne
Salt and pepper to taste
For the garnish (optional):
Fresh parsley, chopped
Chives, chopped
Dash smoked paprika
Sour cream
Garnish with chopped fresh parsley or chives and, if you want, a dollop of sour cream.
