Butternut Squash Soup with Apple

This cozy apple butternut squash soup comes packed with warm fall flavors like nutmeg and tart apple. It’s wonderfully creamy and perfect served alongside crusty bread and a fresh salad for a comforting family dinner you’ll want on repeat.

Why You’ll Love This Recipe

• This creamy apple butternut squash soup gets a flavorful fall boost with crisp Granny Smith apple and warm nutmeg.
• It’s flexible for home cooks—swap veggies, herbs, or broths easily to make it your own.
• Allrecipes member BNBYBTT shared a smart tip: “I used a sweet potato instead of regular potato,” adding a nice twist.

This apple butternut squash soup with just a hint of nutmeg is pure fall in a bowl. You get that velvety texture and the perfect balance of sweet squash with the tang of Granny Smith apple. It’s comfy and inviting enough for busy weeknights but also special enough to serve to guests. Pair it with crusty bread and a simple salad and dinner is effortless.

What I love is how simple it is—with just about an hour from start to finish, and only four servings, it fits beautifully in a busy schedule. You can use fresh, frozen, or pre-cut squash, whichever you have on hand. Chicken or vegetable stock both work great here. Adding white wine and cream at the end is totally optional, depending on your tastes and dietary preferences.

Below, you’ll find a clear list of ingredients, easy-to-follow steps, plus helpful tips on getting the best texture and flavor. Plus, I’ll share variations, storage pointers, reheating advice, and answers to your top questions so you can make this soup just how your family likes it.

What Makes It So Delicious

This apple butternut squash soup brings together classic fall flavors—sweet butternut squash, tart apple, and warm nutmeg—for a silky rich soup that’s both comforting and approachable. It’s creamy without feeling heavy, and so easy to customize by swapping in different squash (like maple-roasted pumpkin with chili and feta for a sweet-heat twist), apples, or adding cream. Plus, it uses pantry staples like cubed squash and stock, so you can whip it up without fuss. Whether you’re making a quick weeknight meal or serving guests, the leftovers reheat beautifully too.

Ingredients and Measurements

• 2 tablespoons butter
• 2 large leeks (white and pale green parts only), chopped
• 1 large onion, chopped
• 1 large potato, peeled and cubed
• 2 cups cubed butternut squash
• 1 cup diced carrots
• 1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
• 1 quart chicken stock
• ¼ cup dry white wine (Optional)
• ½ cup light cream
• ¼ teaspoon ground nutmeg
• salt and pepper to taste
• 2 tablespoons chopped chives

Step-by-Step Preparation

1. Chop the white and pale green parts of 2 large leeks and chop 1 large onion.
2. Peel and cube 1 large potato; cube 2 cups butternut squash; dice 1 cup carrots; peel, core, and slice 1 Granny Smith apple 1/4-inch thick.
3. Melt 2 tablespoons butter in a large pot over medium heat.
4. Add the leeks and onions and cook, stirring, until soft and translucent, about 5 minutes.
5. Add the potato, butternut squash, carrots, apple, and 1 quart chicken stock to the pot.
6. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 20 minutes.

7. Carefully purée the soup until smooth using an immersion blender or purée in batches in a blender and return to the pot.

   

8. Stir in 1/4 cup dry white wine (optional) and 1/2 cup light cream.
9. Season with 1/4 teaspoon ground nutmeg and salt and pepper to taste.
10. Simmer gently for 5 minutes to blend flavors.
11. Garnish with 2 tablespoons chopped chives.

Tips for Best Flavor

• Using a tart apple like Granny Smith helps balance the natural sweetness from the butternut squash. If you go for sweeter apples, expect a sweeter soup overall.
• Take your time sautéing the leeks and onions until soft and translucent—that slow cooking builds a mellow savory base worth the few extra minutes.
• Want extra depth? Roast the butternut squash before adding it to the pot. It adds a gentle smoky flavor that’s hard to beat.
• When pureeing, let the soup cool a bit and work in batches if using a blender. This prevents hot splashes and keeps things safe. An immersion blender is handy for a quick, hands-on option.
• Adjust the soup’s thickness to your liking: add more stock to thin it or simmer uncovered a bit longer to thicken. Add cream or a dairy-free substitute right at the end so it stays silky.
• Always taste before salting—the stock you use can sometimes be quite salty.
• For an extra touch, garnish your soup with chives, a swirl of yogurt or cream, toasted pumpkin seeds, or crispy bacon bits.

Easy Swaps and Add-Ins

One fun thing about this apple butternut squash soup is how easy it is to make swaps and tweaks based on what you have and what you love.

You can swap the regular potato for sweet potatoes for a richer, sweeter profile. Some friends like to add cinnamon to the leek and onion sauté for a cozy hint of spice. Another favorite trick is swapping light cream for Greek yogurt or half-and-half to lighten things up or add a tangy note.

Different apples will change the flavor too. Tart Granny Smiths bring brightness and balance, while Gala or Fuji apples add extra sweetness. I’ve even used purple onions and sweet red apples for a colorful twist that still works beautifully.

If you want to skip the wine, just add extra stock. Or try a splash of apple cider for an even more autumn vibe. For creaminess without dairy, full-fat coconut milk is a great substitute and keeps the soup silky smooth—similar to the texture in our Creamy Vegan Asparagus Soup (Dairy Free).

One reader made it with turkey bacon garnish and roasted butternut squash, giving the soup a smoky flavor that was a big hit with their family. Another scaled the recipe down for two servings and suggested cutting back on the onions if you want a subtler flavor. These little changes make it easy to make the soup just right for your tastes.

Keep experimenting with what you have on hand—it’s a very forgiving, adaptable soup that welcomes your personal touch!

Storing, Freezing, and Reheating

If you have leftovers (or want to make this soup ahead), here’s how to keep it fresh and flavorful:

Refrigerator: Let the soup cool completely to room temperature. Then, store it in an airtight container and keep in the fridge for up to 3 to 4 days.

Freezer: To keep the texture top-notch, skip or reduce the cream before freezing. Once cooled, transfer the soup to airtight containers or freezer bags and freeze for up to 3 months. Thaw slowly overnight in the fridge. These tips also apply to creamy blends like Creamy Roasted Pumpkin Soup.

Reheating: Warm your soup gently on the stovetop over low heat, stirring occasionally. If it got thicker in the fridge, feel free to add a splash of stock or water to loosen it up. If you froze it without cream, stir in cream or yogurt after reheating. You can also microwave single servings, stirring every 30 to 60 seconds until hot and ready to enjoy.

Common Questions

Can I use vegetable broth instead of chicken stock? Absolutely! Using vegetable broth makes this apple butternut squash soup vegetarian without sacrificing flavor.

Can I skip the cream or use an alternative? Yes! You can leave out the cream for a lighter soup, or swap in half-and-half, plain Greek yogurt (stir it in off the heat to avoid curdling), or coconut milk for a dairy-free twist.

Which apples are best? Granny Smith apples work best to give a nice tart contrast to the sweet squash. Sweeter apples like Gala or Fuji will make the soup sweeter, so you might want to adjust your seasonings accordingly.

Is frozen or pre-cut butternut squash okay? Definitely! Using frozen or pre-cut squash can save you time. Just watch the simmer time since those pieces might get tender faster.

Do I have to use the wine? Not at all. The dry white wine adds brightness and depth but is completely optional. If you skip it, just add more stock instead.

How do I keep the soup from being grainy? Make sure your veggies are very soft before blending. Blend thoroughly until silky smooth. For an ultra-creamy texture, strain through a fine-mesh sieve if you want, but it’s not required.