Basic Butternut Squash & Apple Soup: 3 Ways



When the breeze turns crisp and autumn is in the air, nothing is better than cozying up with a warm bowl of soup and this basic recipe is simple enough for a weeknight or perfect for a Sunday supper. Pair with a seasonal salad of greens, cranberries, blue cheese or feta, walnuts or pecans and balsamic. Sip a bold pinot noir or Smuttynose Old Brown Dog ale alongside this soup, sit back and enjoy the flavors of fall.

I use this basic butternut squash recipe in several variations, depending on the mood for flavor.The newest addition is a maple Sriracha combo that adds a little heat and seasonal-inspired sweetness that’s just perfect. Cook up a big batch and keep the soup basic adding the different flavor combos at each serving (makes great leftovers for lunch or fast-from-the-freezer dinner another week!). Make this recipe vegan and lighter in calories by leaving out the heavy cream, or if you care to indulge, the little bit of cream makes a silky smooth consistency.


2 small or 1 large butternut squash, peeled and roughly chopped

1 large onion

2 tablespoons olive oil

Salt and pepper, to taste

2-3 apples, peeled and roughly chopped into large chunks

32 ounces chicken or vegetable stock

1 cup water

1/4 cup heavy cream (optional)

*Flavor additions:

  1. 2 tablespoons curry (or…)
  2. 2 tablespoons ground ginger (or…)
  3. 2 tablespoons maple syrup + 2 tablespoons Sriracha


  1. Toss butternut squash and onion with olive oil, salt and pepper and roast at 400 degrees in a Dutch oven or on a baking sheet for 20 minutes.
  2. Add apples and roast 5 more minutes.
  3. Put Dutch oven with squash, onions and apples on stove top, add stock and water and simmer 20-30 minutes longer. Or take roasted ingredients from baking sheet and add to large sauce pan (or to the Crockpot on high for 1 hour). *
  4. Add flavor of choice (curry, ginger or maple and Sriracha).
  5. With an immersion blender, puree soup until smooth and serve.

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