If fall had a flavor, I’m convinced it would be this butternut squash and apple soup. Imagine cozying up with a bowl that’s smooth, warm, a little sweet, and perfectly spiced. This recipe is a fool-proof, one-pot wonder, which means fewer dishes and more time for sipping and savoring!
I always serve this soup for Thanksgiving and everyone loves it. You can serve it as an appetizer in little shooter glasses before-hand OR with dinner. My gluten free and dairy free guests always appreciate it (and so does everyone else!)
I cooked everything in a Dutch oven because it has a thicker bottom to prevent burning. See my notes below the recipe.
I especially love how everything goes in ONE POT, making it ideal for weeknights, lazy Sundays, and any day you just want to feel like a culinary genius or just impress your guests with a fancy presentation. 🙂
What You’ll Need:
- Olive Oil or Butter – Adds a silky base for sautéing the good stuff.
- Onion – This is such an important ingredient since we will be caramelizing it down to bring out the sweetness.
- Garlic – Because garlic is always a good idea.
- Butternut Squash – This little guy is all about bringing creamy, cozy vibes to the pot. The more vibrant the orange, the better!
- Apples – Adds a hint of sweetness that makes this soup truly taste like fall. Granny Smith, Honeycrisp, Gala, or any apples will work.
- Sage – This time of year, sage is my favorite ingredient. It makes the soup taste fancy and goes so well with the squash.
- Cinnamon & nutmeg – These warm spices are the best this time of year and give the soup a little something special.
- Coconut milk – You can also use cream. Both will add a rich, creamy texture that just makes the soup tastes extra decadent.
- Chicken or veggie broth – Without this, the soup would taste too "squashy". Bone broth will work too.
How to Bring This Soup to Life
Caramelize The Onions:
Heat up some olive oil or butter in your pot (medium heat should do it). Toss in the onions and let them cook until they’re soft and caramelized. This will take about 20 minutes or so. It's worth the wait. Toss in the garlic last.
Add The Squash:
Next, throw in the butternut squash, apples, and sage. Sprinkle in the cinnamon and nutmeg and give everything a good stir. Pour in the broth, cover the pot, and let it all come to a cozy simmer.
Puree Until Smooth:
Time to get silky! Use an immersion blender to blend the soup right in the pot until smooth. No immersion blender? No problem. Just ladle it into a regular blender (in batches if needed), but be careful because hot soup in a blender can be, well, explosive.
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Add The Cream:
Once smooth, stir in the coconut milk or cream. This is the magic touch that gives the soup its dreamy, creamy texture. Give it a taste and adjust any seasonings if needed.
How To Serve:
Add a fancy garnish:
Ladle your soup into bowls or large mugs, top with a sprinkle of minced sage or a swirl of coconut milk or cream if you’re feeling fancy.
Bowls: I love these bowls because of the darker gray color. For some reason, it just doesn't look as appealing in a white bowl.
Mugs: These soup mugs are great for entertaining at home because guests can easily enjoy standing up!
Tips for the Dreamiest, Creamiest Soup:
- Tender Squash = Silky Soup: Make sure the squash and apples are super soft before blending.
- Blend Thoroughly: Go all-in with the immersion blender, or use a regular blender for the smoothest results.
- Coconut Milk Magic: Coconut milk keeps it vegan and adds that “how is this so creamy?” moment in every spoonful.
🥣 Soup Variations & Swaps
- Broth: Swap chicken broth for veggie broth to keep it vegan.
- Apples: No apples? Try pears for a new spin!
- Coconut Milk: Heavy cream works too if you’re not dairy-free.
- Spices: Feeling the need for some heat? Try a dash of cayenne or chili powder for a little kick.
If you love butternut squash, try my Butternut Squash Appetizer Skewers!
Other Fall Recipes To Try:
📖 Recipe
One-Pot Butternut Squash Apple Soup
Equipment
- 1 immersion blender *see note
- 1 dutch oven or pot with lid *see note
Ingredients
- ¼ cup butter or oil
- 2 yellow onions, small dice
- 4-5 garlic cloves, chopped
- 1 (3 lb) butternut squash, peeled, seeded, cut into 1" chunks
- 2 large apples, peeled, cored and chopped (*see note)
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- 3-4 fresh sage leaves
- 1 ½ teaspoon salt (*to taste)
- 16 oz. chicken, beef or vegetable broth + 1 cup water
- 1 13.5 oz. can coconut milk (or 1½ cups of cream)
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Instructions
- First we are going to caramelize our onions to bring out the sweetness. To do this, add the onions to a large pot set over medium heat along with your oil (or butter). Once your onions begin to brown, add ¼ cup of water and turn down the heat to a medium-low simmer. Keep an eye on them so they do not burn. This should take about 20 minutes. You're looking for a deep golden brown (caramelized) color.
- When your onions are ready, toss in your garlic and simmer 1 more minute. Add in your butternut squash chunks, apple chunks, salt, nutmeg, cinnamon, sage and stock + 1 cup of water and turn the heat up to high.
- Once it starts tio boil, turn down the heat to a simmer and cover with a lid. Let it simmer for about 1 hour stirring a few times in between. We want the flavors to develop while allowing the squash to become super tender. Once the squash is "easily smashable" with a fork, it's done.
- Turn off the heat and add in your coconut milk or cream if using. Allow the soup to cool a bit so you do not burn yourself while puréeing.If using an immersion blender: Stick the blender on the bottom of the pot and move it around on high so it is able to blend everything nicely. You may need to move the blender up and down slightly to capture all the chunky veggies and apples. Sometimes I will even tip the pot on an angle (like scrambling eggs) to make it easier to blend.If using a blender: Carefully pour the mixture into the blender and cover. Blend over high for about 30-60 seconds or until it's fully puréed. Then pour back into the pot and re-heat when ready to serve.
- At this point, feel free to taste test and add more salt if needed. Serve in a bowl with minced sage, a swirl of cream and minced apples if you're feeling fancy. 🙂
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