Go Back
bowl of apple butternut squash soup with swirl of cream; yellow napkin; edge of bowl; replica surfaces mahogany background
Print

Apple Butternut Squash Soup

Creamy butternut squash soup that's naturally sweetened with Fuji apples and spiced with fresh ginger and curry powder. Perfect for a fall evening dinner, cozy winter lunch, or early spring appetizer!
Course Appetizer, Lunch, Soup
Cuisine American
Keyword butternut squash, cozy recipes, Fall flavors, fall recipes
Prep Time 10 minutes
Cook Time 40 minutes
Servings 3 quarts

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1 large white onion, diced
  • 3 lbs butternut squash, peeled, seeded, and cubed
  • 3 sweet apples, like Fuji or Gala, cored and chopped
  • 2 generous tbsp fresh sage, chopped
  • 2 generous tbsp fresh rosemary, chopped
  • 1/2 tsp fresh ginger, peeled and chopped
  • 1/2 tsp curry powder
  • 1 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 5-6 cups low sodium chicken broth or vegetable broth**
  • 1/2 cup half-and-half
  • chopped chives, to taste (optional)

Instructions

PREP INSTRUCTIONS

  • Chop onion and set aside.
  • Peel, remove and discard seeds from, and cube butternut squash. Set aside.
  • Chop apples, discarding core. Set aside. You can peel the apples first if you like.
  • Chop rosemary and sage, and set aside.
  • (If using) chop chives and set aside.

COOKING INSTRUCTIONS

  • Heat the olive oil in a large Dutch oven over medium heat.
  • Add the chopped onion and toss to coat in the oil. Sauté for 10-15 minutes, stirring occasionally, until onions are brown and tender.
  • Add in a splash of chicken broth to deglaze the bottom of the Dutch oven to loosen up the brown bits.
  • Stir in the chopped sage and rosemary, then add the butternut squash, the apples, and the ginger. Stir until all ingredients in the pot are combined.
  • Add 5-6 cups of chicken broth, just enough to cover the ingredients in the Dutch oven.
  • Bring soup mixture to a boil, then cover and reduce heat to low. Simmer until squash and apples are fork-tender, about 20 minutes.
  • Uncover and remove pot from heat. Let soup mixture cool 10-15 minutes, then blend with an immersion blender until completely smooth (some flecks of herbs will remain).
  • Stir the salt, black pepper, and curry powder into the Apple Butternut Squash Soup. Taste and adjust seasonings as necessary for your palate.
  • Stir the half-and-half into the Apple Butternut Squash Soup.
  • Apple Butternut Squash Soup can be served immediately, but it’s always best to let the flavors meld overnight in the fridge.

Notes

** Swap out chicken broth for vegetable broth to make this recipe vegetarian.