Butternut Squash Apple Soup

There's a particular October afternoon that stays with me, when my neighbor knocked on the door with a basket of butternut squash from her garden and I had no idea what to do with it. I'd just picked up two Granny Smith apples at the market, thinking I'd make a pie, but something told me to try something warmer instead. That experiment became this soup, and now every autumn when the air gets crisp, I find myself making it again.

I made this for my book club one November, and someone asked for the recipe before they'd even finished their bowl. That's when I knew it wasn't just my nostalgia talking. The soup tastes like it took hours, but you'll have time to set the table and light a candle before anyone arrives.

Ingredients

• Butternut squash: One medium squash gives you that deep, slightly sweet base without being overwhelming—peel and cube it while it's still a little firm, which makes the work easier.
• Apples: Granny Smith keeps their structure and adds gentle tartness that balances the squash's richness.
• Yellow onion: This is where the savory foundation lives, so don't skip the step of letting it turn translucent and soft.
• Fresh sage: Six leaves chopped fine scatter through the soup and make it taste like fall, though you can always add more if sage is your thing.
• Nutmeg and black pepper: These warm spices whisper rather than shout, so measure carefully the first time you make it.
• Vegetable broth: Use the kind you'd actually drink—it makes a real difference in the final taste.
• Olive oil: Just enough to keep the onions from sticking and to add a soft richness at the end.
• Heavy cream: A half cup stirred in at the very end turns everything silky and luxurious, though coconut milk works beautifully if you prefer.

Instructions

Start with the aromatics:

Warm the olive oil over medium heat and add your onion and garlic, stirring gently until they're soft and fragrant, about three minutes. You'll know it's ready when the kitchen smells like something good is about to happen.

Build the flavor base:

Toss in the cubed squash, apples, and sage, and let them cook for about five minutes, stirring now and then. This step lets everything get to know each other before the broth goes in.

Season and simmer:

Add your salt, pepper, and nutmeg, then pour in the broth and bring everything to a gentle boil. Once it's bubbling, turn the heat down, cover the pot, and let it simmer for twenty to twenty-five minutes until the squash and apples are falling-apart tender.

Blend until smooth:

Let the soup cool just enough to handle, then blend it in batches using a blender or immersion blender until it's completely silky. Work carefully with a hot soup, or do it in smaller batches if that feels safer.

Finish with cream:

Pour the blended soup back into the pot, stir in your cream, and warm it gently over low heat while tasting and adjusting the salt as you go. Don't let it bubble hard or the cream can break.

Serve with intention:

Ladle the soup into bowls, scatter a few sage leaves on top, and hand it to someone you care about with a spoon and maybe some crusty bread nearby.

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A friend's four-year-old once told me this soup tastes like a hug, and I've never forgotten that. Food doesn't need to be complicated to be exactly what people need in that moment.

Why This Soup Works in Autumn

There's something about the combination of roasted-tasting squash and the slight tartness of an apple that just makes sense as the weather turns. The sage roots it all in that herb-garden feeling, while the cream makes it feel like a treat rather than just vegetables in a pot. It's the kind of soup that works for a weeknight dinner or when you want to feel like you've made something thoughtful.

Variations and Substitutions

If you don't have fresh sage, dried works in a pinch—use half the amount since it's more concentrated. Some people add a touch of cinnamon or ginger for extra warmth, and I've had success with other apple varieties like Honeycrisp or even a mix. For dairy-free, coconut milk swaps in perfectly and adds its own subtle sweetness.

Serving and Storage

This soup keeps beautifully in the refrigerator for three or four days, and it freezes well too if you skip the cream and add it fresh when you reheat. A drizzle of good olive oil and a scatter of toasted pumpkin seeds on top turns a simple bowl into something that feels a little special.

• Pair it with crusty bread, a grilled cheese, or just drink it slowly on its own.
• A crisp white wine like Sauvignon Blanc sits perfectly beside a bowl if you're in the mood.
• Make extra and you'll have something comforting ready whenever autumn creeps back into the kitchen.

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Make this soup when you want the kitchen to feel warm and the house to smell like you've been cooking all day, even though you really haven't. It's one of those recipes that proves the simplest combinations sometimes taste the best.

Common Recipe Questions

→ What type of apples work best?

Green apples like Granny Smith add a crisp, tart flavor that complements the sweetness of butternut squash.

→ Can I use fresh sage substitutes?

Thyme or rosemary can substitute fresh sage, though they’ll impart a different herbal profile.

→ How can I make it dairy-free?

Replace heavy cream with coconut milk for a creamy, non-dairy alternative without losing richness.

→ What’s the best way to blend the soup?

Use a blender or immersion blender to puree the mixture until smooth and creamy.

→ What dishes pair well with this soup?

Crusty bread or a crisp white wine like Sauvignon Blanc complement the flavors beautifully.