Butternut Squash and Apple Soup: Easy Soup Recipe

Some of the best seasonal products in autumn include butternut squash and apples. Therefore, butternut squash and apple soup is a perfect dish for the autumn and winter months. However, if you do not mind using produce out of season, it is equally delicious in the spring and summer months, and you can even serve it cold for a refreshing lunch.

It is a simple soup to make, although it can take a little time as you will need to roast the butternut squash first. However, you can get on with the rest of the prep or do some other tasks around the house. You can make this soup in a pan or using a soup maker without the need to adapt the recipe.

The recipe is easy to adapt to suit your tastes, as you can add more or less of the flavouring ingredients. We have included some additional tips at the bottom to give you some inspiration for adapting this recipe.

Here is how to make butternut squash and apple soup.

Preparation time:	10 minutes
Cooking time:	1 hour 10 minutes
Servings:	4
Vegetarian/ vegan:	Vegetarian- YES    Vegan- YES
Dairy-free:	YES
Gluten-free:	YES

Ingredients for Butternut Squash and Apple Soup

• 2 butternut squash
• 4 Granny Smith apples, cored, peeled, and diced
• 1 Granny Smith Apple, thinly sliced for decoration
• 1 red onion, finely chopped
• 2 tbsp. olive oil
• 1-litre vegetable stock
• 1 tsp. ground nutmeg
• Salt and pepper to taste

How to Make Butternut Squash and Apple Soup

1. Preheat the oven to 375F/ 190C/ gas mark 5.
2. Cut the butternut squash lengthways, and then use a spoon to scoop out the seeds.
3. Lie the butternut squash on a baking tray flesh side down, then bake in the oven for 45-50 minutes, or until the flesh is soft.
4. Remove from the oven and leave to cool.
5. Meanwhile, add the oil to a large saucepan and put on the hob over medium heat.
6. Add the onions, and cook for approximately five minutes, or until the onions are soft and golden.
7. Next, add the apples, nutmeg, and vegetable stock to the pan.
8. Cover the pan, reduce the heat to low, and leave to simmer for approximately 10 minutes.
9. While the soup is simmering, scoop out the flesh of the butternut squash from its skin.
10. Add the butternut squash to the pan, then cook for another five minutes.
11. Blitz the soup in a food processor before returning the soup to the pan. Alternatively, use a hand blender to create a smooth consistency.
12. Season with salt and pepper, then cook for another five minutes.
13. Serve the soup into bowls, and top with thinly sliced raw apple.

Additional Tips

• If you are not a fan of nutmeg, omit this ingredient or try using a little cinnamon instead.
• Those who are not on a dairy-free diet who want a creamier soup can replace half the vegetable stock with milk. A vegan and dairy-free alternative is to use soy milk.
• We have listed Granny Smiths as an ingredient in this recipe. However, you can use any variety of green apple that has a sharp tang and crisp texture.
• You might also like to try our butternut squash and ginger soup.