The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Butternut Squash And Apple Soup is made on the stovetop. It’s creamy, blended with Honeycrisp apple, and spiced with ground nutmeg, ginger, and fresh sage. It will keep your kitchen smelling amazing and your bellies full!
It costs around $11.43 to make four servings of this soup. So the approximate cost per serving is $2.86.
Butternut squash is one vegetable I can’t get enough of during the fall and winter seasons. This Roasted Butternut Squash recipe is an easy side dish. Also, you can’t go wrong with my Thanksgiving Salad with Cranberry Vinaigrette. It’s loaded with roasted butternut squash, candied pecans, and gorgonzola cheese.
Your kitchen will fill up with all the savory smells of Fall as the vegetables simmer on the stovetop. The warm bowl of soup is just the cozy thing you need to start the Fall season, and it will carry you through those long winter months.
This Butternut and Apple Squash Soup is creamy, filling, and slightly sweet and is a recipe you can make again and again. This soup is perfect for keeping you warm during the winter months!
Ingredients and Estimated Cost
Per Serving Cost: $2.86
Recipe Cost: $11.43
- 1 Tablespoon olive oil – $0.14
- 1 Tablespoon salted butter – $0.11
- 2 pounds chopped butternut squash – $4.80
- 1 medium yellow onion – $0.89
- 1 large carrot, diced – $0.40
- 4 cloves garlic – $0.16
- 1 large Honeycrisp apple – $1.05
- 1 Tablespoon minced fresh sage – $0.50
- 1 teaspoon salt – $0.02
- ½ teaspoon ground nutmeg – $0.40
- ½ teaspoon ground ginger – $0.14
- 3 cups low-sodium chicken broth – $2.12
- ½ cup heavy cream – $0.70
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Butternut Squash Soup
- Heat olive oil and butter in a large dutch oven. Add onion and carrot and saute until soft.
- Add butternut squash, cover, and cook until softened.
- Stir in garlic and cook until fragrant.
- Stir in the apple, salt, sage, nutmeg, and ginger.
- Pour in broth and bring to a simmer.
- Once simmering, cover and turn heat to medium-low. Cook for 20-25 minutes.
- Turn off heat and uncover. Stir in heavy cream.
- Blend the soup with an immersion blender or high-speed blender.
***For complete recipe instructions, see the recipe card below.
- Initially, I tested this recipe with Granny Smith apples but found it too tart for my liking. Honeycrisp apples provided a nice hint of apple without overwhelming the soup. If you want to increase the apple flavor of the soup, double the amount of apple or use a Granny Smith for a bit of a bite.
- To make this soup vegetarian, switch the chicken broth to vegetable broth.
- To make this soup vegan, omit the butter at the start of the recipe, switch the chicken broth for a vegetable broth, and switch the heavy cream for coconut cream.
Serving and Storage Tips
SERVE: Serve with creme fraiche and sage (both optional). You can keep the soup out for a max of two hours before it needs to be covered and refrigerated.
STORE: Store extra soup in an airtight container in the fridge for 4-5 days. Make sure to let the soup cool before sealing it in the container.
FREEZE: Allow the soup to cool to room temp and then store in a sealed, freezer-safe container for up to three months.
DEFROST: Defrost at room temperature for 3-5 hours or overnight in the refrigerator.
REHEAT: To reheat the soup, run the container under hot water and then reheat in the microwave or in a pot on the stovetop.
Butternut Squash offers multiple health benefits. The vegetable is full of Vitamins C and E. With only 268 calories per serving, this soup is a healthy and delicious option.
You will find that this soup goes well with a variety of meats. I enjoy serving it with my Thanksgiving dinner as it pairs well with Turkey. But it also goes well with Oven-Baked Boneless Chicken Breasts, Grilled Boneless Chicken Thighs, and Broiled Chicken Thighs.
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Butternut Squash And Apple Soup
- 1 Tablespoon olive oil
- 1 Tablespoon salted butter
- 2 pounds chopped butternut squash
- 1 medium yellow onion diced (about 1 ½ -2 cups diced onion)
- 1 large carrot diced (about ½ cup diced carrot)
- 4 cloves garlic minced (about two tablespoons minced garlic)
- 1 large Honeycrisp apple cored and chopped (about 2 ½ cups chopped apple)
- 1 Tablespoon minced fresh sage
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 3 cups low-sodium chicken broth
- ½ cup heavy cream
- Creme Fraiche for topping, optional
- Fresh sage leaves for garnish optional
- Heat a large pot or dutch oven over medium-high heat, and add the olive oil and butter.
- Add the onion and carrot and saute until soft, about 3 minutes.
- Add in the cubed butternut squash, cover, and turn heat to low. Allow to cook until squash is softened, 10 -15 minutes.*
- Uncover the pot and add garlic. Turn heat to medium, stir to distribute the garlic throughout the squash, and cook for one minute, until fragrant.
- Stir in the apple, salt, sage, nutmeg, and ginger. Pour in broth and bring to a simmer.
- Once simmering, cover and turn heat to medium-low. Allow to cook for 20 to 25 minutes.
- Turn off heat and uncover. Stir in heavy cream.
- Blend the soup with an immersion blender or high-speed blender (you may have to work in batches if using a high-speed blender) until smooth and uniform in consistency.
- Top with a swirl of creme fraiche and garnish with more sage leaves if desired, and serve warm.
- *Frozen squash will take closer to 15 minutes to soften, and fresh will take closer to 10 minutes.
- I left the peels on the carrots and apple for this recipe. You’ll get the most nutrition from fruits and veggies by leaving the peel on, but you can peel them if preferred. Make sure to wash them thoroughly if you leave the peels on!