This Apple Butternut Squash Soup recipe can be table ready in about 30 minutes! This sweet and savory mashup uses seasonal fruits and vegetables to make the perfect comfort food.
I’m more than likely not going to win mother of the year on this post, but I’m all for keeping it real. My kid loves fall; not because of Thanksgiving or Christmas, not because the leaves change and it’s pretty outside, but because she finally gets a decent home-cooked meal, like this Apple Butternut Squash Soup.
As a single mom holding down a job, running around for Girl Scouts, gymnastics, and any other event my daughter decides she wants to sign up for, I’m busy. After working all day and playing uber to an almost pre-teen, the last thing I want to do is come home and spend hours cooking a meal.
I like quick, easy, and as Sandra Lee was famous for, semi-homemade. For some reason, though, the change in weather brought on by fall makes me crave home-cooked meals that are warm and filling.
Fall is when I pull out all my comfort food recipes and make it a point to put a “from scratch” meal on the table at least two times a week. My go-to is usually soups since they are easy, filling, and are great as standalone meals with no side dish needed. Even my picky eight year old will usually eat them.
The other day I woke up out of a dream (don’t judge me, I know I’m not the only person who dreams of food) thinking about a soup I had a few years ago at a baseball game, of all places. It was a sweet and savory Apple Butternut Squash Soup topped with cornbread and herb croutons.
It was so good, I spent weeks thinking of this soup and had it not been an almost two-hour drive to get it, it would have become a staple in my weekly meals. Instead, I made a mental note to try to replicate it again come fall.
Sweet and Savory Apple Butternut Squash Soup
This weekend, my grocery store was having a sale on butternut squash so it was perfect timing for testing out the apple butternut squash soup recipe. I decided to recreate the exact apple butternut squash soup I had at the baseball game, however, this is one soup you could get really creative with and truly make it your own.
If you’re not a butternut squash fan, you could swap out the squash for pumpkin or keep the butternut squash and infuse it with a different fruit. Pear would be a good fit, but so would pomegranate or even cranberry. You could omit the fruit altogether and go for a more savory soup and add bacon, which would be an amazing combo for a bacon lover.
No matter which version you decide to go with, this apple butternut squash soup is so easy to make, my eight-year-old could do it. If you decide to make changes to it, just remember to keep the base the same, but feel free to test out different fruits.
- 3 cups butternut squash, peeled and cut into cubes
- 5 cups vegetable stock
- 1 cup onion diced
- 1 cup apple peeled, diced
- 1/2 cup bell pepper diced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cinnamon
- 1 pinch nutmeg
- Add all ingredients to a large pot.
- Bring to a boil and simmer for 15 minutes, or until the squash is tender.
- Using an immersion blender, purée the soup.
- Taste for seasoning, and adjust if necessary.
- Top with toasted pine nuts, sliced apples, and crusty bread or croutons.
Home Chef Tip: Not a fan of apples? Switch up this recipe by incorporating a different fruit. Cranberry, Pear, and Pomegranate all pair well.
We hope you enjoy this Apple Butternut Squash Soup recipe from SoFabFood Home Chef, Courtney from The World in Four Days, as much as we do. If you love this recipe, you can find more like it by visiting our One-Pot Meals section. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!