Butternut Squash and Apple Soup
Butternut Squash and Apple Soup is a warm, savory fall soup with the sweetness of apples and cider. A great way to cook with fall produce!
One of my favorite things about Fall is the wonderful fruits and vegetables that are at their peak. The cooler weather means that it’s officially soup season (although some of us enjoy soup year round with the a/c cranked up!)
I initially made this soup last year. It was my first time working with butternut squash, so I was a little intimidated, but it’s really not difficult. The hardest part is cutting the squash open!
This recipe does require a lot of peeling and chopping, but it’s definitely worth it. Considering this is Ina Garten’s recipe, it should come as no surprise that it’s AMAZING!!! Bob and I LOVE this soup and highly, highly, highly recommend it! It makes a LOT, so be prepared for leftovers!
Gluten Free Butternut Squash and Apple Soup
This soup is naturally gluten free!
Looking for More Savory Fall Recipes?
Check out these Fall Recipes:
Caramelized Apple Stuffed Chicken with Cherries and Fontina
Chicken and Pumpkin Tart Appetizers
Turkey Pumpkin Meatloaf Muffins
Classic Turkey Chili
Turkey Pumpkin Chili
Fancy Turkey Chili
Chicken Sonoma Stew
Black Bean Soup
Leek and Potato Soup
Roasted Tomato Soup
Simplified Chicken Tortilla Soup
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cups chopped yellow onions (3 large)
- 2 tablespoons mild curry powder
- 5 pounds butternut squash (2 large)
- 1 1/2 pounds sweet apples (4 medium)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups water
- 2 cups good apple cider or apple juice
- Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
- Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
- Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. (This takes a bit longer for me).
- Process the soup through a food mill fitted with a large blade, or puree it coarsely in the food processor fitted with a steel blade. (You may also use an immersion blender, which I did – much easier!)
- Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Season with salt and pepper if desired and serve hot.