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butternut squash and apple soup in a gravy boat

Butternut Squash and Apple Soup

A savory autumn soup with the sweet flavor of apples. The perfect main dish or soup course for fall!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 8


  • 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.


Source: Adapted from the Barefoot Contessa Ina Garten
You're Gonna Bake It After All
Keyword main dish, soup, vegetarian