Butternut Apple Magic I’m Obsessed With This Cozy Fall Soup

There’s something about cooler weather that calls for a warm bowl of soup brimming with comforting, seasonal flavors. If you’re searching for a recipe that combines the natural sweetness of butternut squash with crisp, tart apples, then you’re going to love this Butternut Apple Magic I’m Obsessed With This Cozy Fall Soup. It’s everything that makes fall feel like a hug in a bowl.

This soup perfectly balances creamy and fruity notes, making it a standout for chilly evenings or casual gatherings. Using fresh butternut apple ingredients gives it a vibrant flavor and silky texture that feels both indulgent and nourishing.

Why I Can’t Stop Making These Cookies

• The quick win comes from combining familiar fall produce in an unexpected soup, warming your kitchen in under an hour.
• The flavor twist of apple and butternut squash adds a hint of sweetness and earthiness, making every spoonful exciting.
• Pantry-friendly and easy to assemble with basic staples plus fresh produce.
• Kid-friendly thanks to its smooth texture and mild sweetness, it’s a great way to sneak in some veggies.
• Seasonal appeal with autumnal colors and cozy vibes that make it perfect for Halloween, Thanksgiving, or just a weeknight treat.

What Type of Butternut Apple Should I Use?

For the best results, fresh butternut squash is your go-to. Look for firm squash without soft spots or bruises; this ensures sweetness and creaminess after roasting or simmering. If fresh isn’t available, frozen butternut cubes can work but be sure to thaw fully and drain excess liquid to prevent watering down the soup.

When choosing apples, pick crisp varieties like Granny Smith or Honeycrisp. These hold their shape and provide a nice tart contrast to the natural sweetness of the squash. Avoid overly soft or mealy apples; they tend to break down too much and can make the soup too sweet or mushy.

Options for Ingredient Alternatives

• Swap butter for olive oil or coconut oil for a dairy-free version (chill the broth a bit if using coconut oil to prevent separation).
• Use plain or vanilla almond milk instead of regular milk to keep the soup creamy without dairy.
• Add a splash of maple syrup or honey instead of sugar if you prefer natural sweeteners.
• Fresh thyme or sage can replace dried herbs for a fresher, more aromatic touch.
• Try pear in place of apple for a different fruity note or add roasted carrots for extra depth.

The Biggest Challenges While Baking

• Overcooking apples can lead to loss of texture and too much sweetness; add apples later in cooking to keep a subtle bite.
• Avoid over-pureeing the soup if you want some texture; pulse slowly or leave small chunks.
• Using frozen butternut without draining can create a watery soup; always thaw and drain excess liquid.
• Achieving the right seasoning balance is key; taste often and adjust salt and spices gradually.
• When roasting butternut, uniform pieces help cook evenly and caramelize without burning.

Storage & Freezing Instructions

This soup keeps well in the fridge for 3 to 4 days in an airtight container. Reheat gently on the stove or microwave before serving. For freezing, allow the soup to cool, then portion into freezer-safe containers or bags. It will keep for up to 3 months frozen. Thaw overnight in the fridge before reheating. If the soup thickens during freezing, simply stir in a splash of broth or water when reheating.

You can also prepare the soup base ahead by roasting and pureeing butternut squash and chopping apples, then assembling closer to mealtime.

Estimated Nutrition

For the entire batch, this soup roughly contains:

• Calories: 600–700
• Fat: 15 grams
• Carbohydrates: 110 grams
• Fiber: 12 grams
• Protein: 8 grams

Per serving (about 1 ½ cups):

• Calories: 150-175
• Fat: 4 grams
• Carbohydrates: 28 grams
• Fiber: 3 grams
• Protein: 2 grams

These estimates will vary depending on specific ingredient brands and portion sizes.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups/600 g)
• 2 medium apples, peeled and chopped (about 1 ½ cups/225 g)
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth (960 ml)
• 1 cup unsweetened almond milk or whole milk (240 ml)
• 2 Tbsp unsalted butter or olive oil (30 ml)
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• ¼ tsp pepper
• Optional: fresh thyme sprigs or sage leaves for garnish

Step-by-Step Instructions

1. Preheat your oven to 400 degrees F (200 degrees C). Spread butternut squash cubes on a baking sheet, drizzle with 1 tablespoon of olive oil or melted butter, and roast for 25–30 minutes, turning halfway, until soft and caramelized.

2. While squash roasts, heat the remaining butter or oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in garlic and sauté for another 1 minute.

3. Add chopped apples to the pot and cook for 3–4 minutes, just until they start to soften but still hold their shape.

4. Pour in the broth, then add the roasted butternut squash. Season with cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes to meld flavors.

5. Use an immersion blender to puree the soup until smooth. Leave it a bit chunky if you prefer texture.

6. Stir in the milk and warm through for 3–5 minutes. Adjust seasoning with more salt or spices if needed.

7. Ladle soup into bowls and garnish with fresh thyme or sage if using. Serve warm with crusty bread or a light salad.

Tips, Variations & Serving Ideas

• Add a pinch of red pepper flakes for a subtle kick.
• Swirl in a splash of cream or coconut milk for extra richness.
• Toast pumpkin seeds and sprinkle on top for crunch.
• Underbake roasted squash slightly for a firmer bite and more texture.
• Serve with grilled cheese sandwiches or a hearty grain bowl.
• Make it vegan by swapping butter with coconut oil and broth with vegetable stock.
• Leftovers reheat well and flavors deepen overnight.

FAQs

Q: Can I use canned butternut squash for this soup?
A: You can, but fresh or frozen yields better flavor and texture. If using canned, drain well to avoid watery soup.

Q: Is this soup suitable for freezing?
A: Yes, it freezes beautifully. Just thaw overnight and reheat gently, adding liquid if needed.

Q: Can I make this soup spicy?
A: Absolutely! Add a pinch of cayenne or chili powder while cooking to introduce heat.

Save This for Later

If you’re as obsessed with cozy fall flavors as I am, be sure to save this Butternut Apple Magic soup recipe to your Pinterest boards for your next seasonal meal. It’s perfect for sharing the warmth all autumn long!