Cozy Butternut Squash Soup: The Ultimate Fall Comfort

All products are selected by our editorial team for quality. If you buy through our links, we may earn a small commission at no extra cost to you.

This Butternut Squash Soup is a standout fall favorite, combining creamy texture with a balanced sweet-savory flavor profile that feels both comforting and elegant.

What makes this recipe especially appealing is its blend of nutrient-dense ingredients like butternut squash and apples, which provide a natural sweetness while adding fiber and essential vitamins such as A and C.

The soup is naturally high in fiber and low in saturated fat, making it a heart-healthy choice that also supports digestion.

With the addition of extra-virgin olive oil, you get healthy monounsaturated fats that promote brain and heart health.

The recipe’s simple steps and use of common ingredients make it an excellent everyday meal—easy to prepare, satisfying, and perfect for meal prepping.

Plus, the sage parmesan croutons add a delightful crunch and a savory contrast that elevates the dish.

This soup is ideal for busy weeknights or cozy weekends when you want something nourishing without fuss.

Must-Have Tools for Perfect Results

Dutch Oven

Essential for slow-cooking the onions, squash, and apples evenly. Its thick walls distribute heat uniformly, making it versatile for soups, stews, and braises in any kitchen.

Immersion Blender

Perfect for pureeing the soup directly in the pot without the mess of transferring to a blender. It saves time and reduces cleanup, ideal for making smooth, creamy soups and sauces.

Baking Sheet

Used to toast the croutons evenly. A sturdy baking sheet is a must-have for roasting vegetables, baking, and even sheet-pan meals, adding versatility to your kitchen.

Microplane Zester

For freshly grating nutmeg, which enhances flavor dramatically compared to pre-ground versions. A microplane is invaluable for zesting citrus, grating spices, garlic, and hard cheeses with precision.

Chef’s Knife

A sharp, reliable knife makes peeling and chopping squash and apples safer and faster. This foundational tool is essential for nearly every cooking task and saves time in prep.

Butternut Squash Apple Soup

Ruth M. MoranRuth M. Moran
A creamy, nutrient-rich butternut squash soup with a perfect blend of sweet apples and savory spices, topped with crunchy sage parmesan croutons. This cozy, fiber-rich soup is low in saturated fat and packed with vitamins, making it an ideal fall or winter comfort meal that’s simple enough for any home cook.
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Course Appetizer, Main Dish, Soup
Cuisine American, Fall Comfort Food
Servings 8

Equipment

  • 1 large Dutch oven or deep stockpot
  • 1 Immersion blender or food processor (for pureeing)
  • 1 large baking sheet (for croutons)
  • 1 microplane zester (optional, for fresh nutmeg)
  • 1 chef’s knife (for peeling and chopping)

Ingredients
  

For the Soup:

  • 2 tablespoons extra-virgin olive oil
  • 2 medium yellow onions finely chopped (about 3 cups)
  • 2 large butternut squash about 5 pounds, peeled and cut into chunks
  • 4 medium apples a mix of sweet and tart varieties, peeled, cored, and diced
  • 3 to 4 cups low-sodium chicken broth divided
  • teaspoons kosher salt
  • ½ teaspoon freshly grated nutmeg preferably whole nutmeg
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper

For the Sage Parmesan Croutons:

  • 6 cups bread cubes about 6 thick slices of crusty sourdough or whole grain bread, cut into 1-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh sage minced
  • ½ teaspoon kosher salt
  • 3 tablespoons freshly grated Parmesan cheese

Instructions
 

  • Slowly Sauté the Onions: In a large heavy-bottomed pot or Dutch oven, warm the olive oil over low heat. Add the chopped onions and cook gently, stirring occasionally, until they become soft and translucent—this should take around 15 to 20 minutes. This slow cooking draws out the natural sweetness and creates a flavorful base.
  • Prepare and Add Squash and Apples: While the onions are cooking, peel and chop the butternut squash and apples into roughly uniform chunks. Add these to the pot once the onions are tender. Pour in 2 cups of chicken broth and bring the mixture to a boil. Then reduce the heat to low, cover the pot, and simmer gently until the squash and apples are tender and easily pierced with a fork—about 20 to 30 minutes, depending on the size of your pieces.
  • Make the Sage Parmesan Croutons: Meanwhile, preheat your oven to 375°F (190°C). Spread the bread cubes on a baking sheet. Drizzle with olive oil, sprinkle with minced sage and salt, then toss well to coat. Arrange the cubes in a single layer. Bake for 10 to 12 minutes, tossing halfway through, until the croutons are crisp and golden. Remove from oven, sprinkle Parmesan cheese over them, toss again to evenly distribute the cheese, and set aside.
  • Puree the Soup to Creamy Perfection: When the squash and apples are fully cooked, use an immersion blender to puree the soup directly in the pot until smooth and velvety. Alternatively, carefully transfer the mixture in batches to a food processor and blend until silky. Return the soup to the pot.
  • Adjust Consistency and Seasonings: Stir in 1 cup of the remaining chicken broth, and add more if you prefer a thinner texture. The soup will thicken slightly as it cools and sits. Season with salt, freshly grated nutmeg, black pepper, and cayenne pepper. Taste and adjust seasonings as needed for your preferred balance of warmth and spice.
  • Serve and Garnish: Ladle the hot soup into bowls and generously top with the sage parmesan croutons for a delightful crunch and herbaceous kick. Serve immediately and enjoy!

Notes

  • Fresh Nutmeg Tip: For best flavor, grate whole nutmeg fresh using a microplane grater. It adds a warm, aromatic note that pre-ground nutmeg can’t match.
  • Storage Instructions: Keep leftover soup in an airtight container in the refrigerator for up to 5 days. It reheats well on the stove or in the microwave; add a splash of broth if it thickens too much.
  • Freezing Guidance: This soup freezes beautifully. Transfer cooled soup to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
  • Bread Choices: For croutons, opt for a dense, crusty bread like sourdough or whole grain to ensure a satisfying crunch and sturdy texture.
  • Vegan Variation: Substitute vegetable broth for chicken broth and use nutritional yeast instead of Parmesan for a delicious plant-based version.

Chef’s Secrets To Perfect Soup

Achieving the rich, velvety texture of this butternut squash soup begins with slow-cooking the onions until they’re soft and sweet, which builds a deep flavor base.

Don’t rush this step; patience here pays off in every spoonful. Using a mix of sweet and tart apples adds complexity and natural sweetness without overpowering the squash’s earthiness.

When pureeing, an immersion blender is ideal for a smooth finish without transferring hot soup back and forth.

If you prefer, you can also use a food processor in batches. Freshly grated nutmeg is a subtle but essential detail—it brightens the soup with warm, aromatic notes that pre-ground nutmeg lacks.

Lastly, the sage parmesan croutons bring a savory crunch that balances the creamy soup perfectly and add a gourmet touch easily prepared alongside the main dish.

Serving Suggestions For Cozy Meals

This soup shines served hot as a standalone meal or as an elegant starter to fall and winter dinners.

Pair it with a crisp green salad tossed in a light vinaigrette to cut through the richness.

A warm crusty bread or a side of roasted vegetables complements the flavors well and rounds out the meal.

For a heartier option, serve the soup with a protein-rich grilled chicken breast or pan-seared salmon.

Garnish generously with the sage parmesan croutons just before serving to maintain their crunch.

You can also drizzle a swirl of coconut cream or a dollop of Greek yogurt for extra creaminess and tang.

Storage Tips To Maintain Freshness

Store leftover butternut squash soup in airtight containers in the refrigerator for up to five days to keep it fresh and flavorful.

When reheating, do so gently over medium-low heat on the stove, adding a splash of broth or water if the soup thickens too much.

Microwaving is convenient, but stir halfway through to heat evenly.

This soup also freezes very well: transfer it to freezer-safe containers or bags, leaving some headspace for expansion.

Thaw overnight in the fridge before reheating.

To preserve the texture of the croutons, store them separately at room temperature in an airtight container and add just before serving.

Frequently Asked Questions Answered Clearly

1. Can I make this soup vegan?

Absolutely! Swap the chicken broth for vegetable broth, and replace Parmesan with nutritional yeast or a vegan cheese alternative for similar savory depth.

2. Is it necessary to peel the butternut squash?

Yes, peeling the squash ensures a smooth texture in the soup, as the skin can be tough and fibrous. Use a sturdy vegetable peeler or knife for safety.

3. Can I use frozen butternut squash instead of fresh?

Yes, frozen cubed butternut squash can be used. Just adjust cooking time since frozen squash tends to soften faster. Add apples and seasonings accordingly.

4. What can I substitute for sage in the croutons?

If fresh sage isn’t available, dried sage works in a pinch, though use about half the amount. Alternatively, fresh thyme or rosemary adds an equally delightful herbal note.

5. How thick should the soup be?

The soup should have a rich, creamy consistency but still be pourable. You can adjust thickness by adding more broth or simmering longer to concentrate flavors.

This recipe is inspired by wellplated and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.

Leave a Comment

Recipe Rating