12 Creamy Butternut Apple Soup Delights

Nothing says fall like the comforting blend of sweet apples and creamy butternut squash in a warm, inviting soup. Whether you’re looking for a quick weeknight dinner or a seasonal favorite to impress your guests, our roundup of 12 Creamy Butternut Apple Soup Delights has something for every home cook. Dive in and discover your next cozy meal that’s sure to delight your taste buds!

Roasted Butternut and Apple Soup with Cinnamon

Perfect for a cozy autumn evening, this Roasted Butternut and Apple Soup with Cinnamon combines the sweetness of apples with the earthy depth of butternut squash, all warmed with a hint of cinnamon. Follow these steps to create a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 2 large apples, peeled and chopped (use a sweet variety like Honeycrisp for best results)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp ground cinnamon
• 4 cups vegetable broth (low sodium recommended)
• 1/2 cup heavy cream (optional, for a richer texture)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash and chopped apples with olive oil and spread them in a single layer on the prepared baking sheet. Roast for 25 minutes, or until the squash is fork-tender and the apples are soft.
3. Transfer the roasted squash and apples to a large pot. Add the vegetable broth and cinnamon, then bring to a boil over medium-high heat.
4. Reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld.
5. Use an immersion blender to puree the soup until smooth. Alternatively, carefully blend in batches in a stand blender.
6. Stir in the heavy cream if using, and season with salt to taste. Heat through for another 2 minutes.

Lusciously creamy with a perfect balance of sweet and savory, this soup is a fall favorite. Serve it with a sprinkle of cinnamon on top or a side of crusty bread for dipping.

Spicy Butternut Apple Soup with Coconut Milk

Zesty flavors come together in this comforting bowl, perfect for those chilly evenings when you crave something warm and slightly sweet with a kick. This guide will walk you through creating a silky, flavorful soup that balances the natural sweetness of butternut squash and apples with the heat of spices and the creaminess of coconut milk.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 2 apples, peeled and chopped (use a sweet variety for balance)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper (adjust to taste)
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic, ground cumin, and cayenne pepper, cooking for 1 minute until fragrant.
4. Add cubed butternut squash and chopped apples to the pot, stirring to coat with the spices.
5. Pour in vegetable broth, bringing the mixture to a boil. Then reduce heat to simmer, covering the pot for 20 minutes or until the squash is tender.
6. Remove from heat and blend the soup until smooth using an immersion blender or in batches with a countertop blender.
7. Return the soup to the pot and stir in coconut milk, warming through over low heat for 5 minutes. Season with salt to taste.

Mellow yet vibrant, this soup boasts a velvety texture with layers of flavor from the sweet apples, earthy squash, and spicy undertones. Serve garnished with a drizzle of coconut milk and a sprinkle of cayenne for an extra kick.

Butternut Apple Soup with Ginger and Turmeric

Zesty flavors come together in this comforting butternut apple soup, enhanced with the warm spices of ginger and turmeric. Perfect for a cozy evening, this recipe is straightforward and rewarding, even for beginners.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 2 apples, peeled and chopped (use sweet varieties like Fuji or Honeycrisp)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated (adjust to taste)
• 1 tsp turmeric powder
• 4 cups vegetable broth (low sodium preferred)
• Salt and pepper, to taste
• 1/2 cup coconut milk (for creaminess, optional)

Instructions

1. Heat olive oil in a large pot over medium heat (about 300°F) until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add cubed butternut squash and chopped apples to the pot, stirring to combine with the aromatics.
5. Sprinkle turmeric powder over the mixture, stirring well to evenly distribute the spice.
6. Pour in vegetable broth, ensuring all ingredients are submerged. Bring to a boil, then reduce heat to a simmer (about 200°F).
7. Cover and simmer for 20-25 minutes, or until the squash and apples are fork-tender.
8. Remove from heat and blend the soup until smooth using an immersion blender. For a chunkier texture, blend partially.
9. Stir in coconut milk if using, and season with salt and pepper to taste. Heat through for another 2 minutes.

Final thoughts: This soup boasts a velvety texture with a sweet and spicy flavor profile that’s both invigorating and comforting. Serve it with a drizzle of coconut milk and a sprinkle of toasted pumpkin seeds for an elegant touch.

Curried Butternut Apple Soup with Toasted Almonds

You’ll find this Curried Butternut Apple Soup with Toasted Almonds to be a delightful blend of sweet and savory flavors, perfect for any season. Let’s walk through the process together, ensuring you achieve the perfect balance and texture.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 2 apples, peeled and chopped (use a sweet variety for balance)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder (adjust to taste)
• 4 cups vegetable broth
• 1/2 cup almonds, toasted (for garnish)
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot, sautéing until translucent, about 5 minutes.
3. Stir in the curry powder and cook for another minute to release its flavors.
4. Add the cubed butternut squash and chopped apples to the pot, stirring to coat with the curry mixture.
5. Pour in the vegetable broth, ensuring all ingredients are submerged. Bring to a boil, then reduce heat to simmer for 20 minutes, or until the squash is tender.
6. While the soup simmers, toast the almonds in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes. Set aside for garnish.
7. Once the squash is tender, use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a standard blender, being careful with the hot liquid.
8. Season with salt to taste, then ladle into bowls. Garnish each serving with toasted almonds.

Now, the soup boasts a creamy texture with a harmonious blend of sweet apples and earthy squash, accented by the warmth of curry. For an extra touch, drizzle with coconut milk before serving to add a layer of richness.

Butternut Apple Soup with Sage and Brown Butter

Start by gathering your ingredients and prepping your workspace for a smooth cooking experience. This butternut apple soup combines the sweetness of apples with the earthy tones of sage, all brought together with the nutty depth of brown butter.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 2 apples, peeled and chopped (use a sweet variety like Fuji for balance)
• 4 tbsp unsalted butter (for browning, adds a nutty flavor)
• 1 tbsp fresh sage, finely chopped (dried sage can be substituted, use 1 tsp)
• 4 cups vegetable broth (low sodium preferred, adjust salt to taste)
• 1/2 cup heavy cream (for richness, can omit for a lighter version)
• Salt and pepper to taste (start with 1/2 tsp salt, adjust as needed)

Instructions

1. In a large pot, melt the butter over medium heat. Cook until it turns a golden brown color and smells nutty, about 3-4 minutes. Tip: Stir constantly to prevent burning.
2. Add the chopped sage to the brown butter and stir for 30 seconds until fragrant. This releases the sage’s essential oils.
3. Add the cubed butternut squash and chopped apples to the pot. Stir to coat them in the butter and sage mixture.
4. Pour in the vegetable broth, ensuring the squash and apples are submerged. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes, or until the squash is tender when pierced with a fork.
5. Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a standard blender. Tip: Be careful with hot liquids in a blender; fill only halfway and hold the lid.
6. Stir in the heavy cream and season with salt and pepper. Heat gently for another 2-3 minutes, but do not boil.

Finish with a swirl of cream or a sprinkle of crispy sage leaves for garnish. The soup should be velvety with a perfect balance of sweet and savory, making it an ideal starter or a light meal with crusty bread.

Velvety Butternut Apple Soup with Maple Syrup

For those chilly evenings when you crave something comforting yet sophisticated, this velvety butternut apple soup with a hint of maple syrup is your go-to recipe. It’s a harmonious blend of sweet and savory, perfect for beginners to master with ease.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 2 apples, peeled and diced (use sweet varieties like Fuji or Honeycrisp)
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (low sodium preferred)
• 1/4 cup maple syrup (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/2 cup heavy cream (optional for extra richness)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add cubed butternut squash and diced apples to the pot, stirring to combine with the onions and garlic.
5. Pour in vegetable broth, ensuring it covers the squash and apples. Bring to a boil, then reduce heat to simmer.
6. Cover and simmer for 20 minutes, or until the squash is fork-tender.
7. Remove from heat and blend the mixture until smooth using an immersion blender or in batches with a countertop blender.
8. Stir in maple syrup, salt, and pepper. For a creamier texture, add heavy cream and blend again.
9. Return the soup to the pot and warm over low heat for 2-3 minutes before serving.

Ladle this silky soup into bowls and garnish with a drizzle of maple syrup or a sprinkle of roasted pumpkin seeds for added texture. The natural sweetness of the apples and maple syrup complements the earthy butternut squash, creating a comforting bowl that’s as nutritious as it is delicious.

Butternut Apple Soup with Crispy Bacon Bits

Delving into the cozy embrace of autumn flavors, this recipe combines the sweetness of butternut squash with the tartness of apples, all topped with the savory crunch of bacon. Perfect for beginners, it’s a straightforward guide to creating a comforting bowl of soup.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 2 large apples, peeled and chopped (Granny Smith for tartness or Honeycrisp for sweetness)
• 4 slices of bacon, chopped (for crispy bits)
• 1 tbsp olive oil (or any neutral oil)
• 4 cups chicken or vegetable broth (low sodium recommended)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 tsp cinnamon (for a warm spice note)

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped bacon and cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside on paper towels to drain.
2. In the same pot, add butternut squash and apples. Sauté for 5 minutes to slightly soften, stirring occasionally to prevent sticking.
3. Pour in the broth, bringing the mixture to a boil. Then reduce heat to low, cover, and simmer for 20 minutes, or until the squash is fork-tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
5. Stir in salt, pepper, and cinnamon. Taste and adjust seasoning if necessary.
6. Serve hot, garnished with the crispy bacon bits.

Great for chilly evenings, this soup boasts a velvety texture with a balance of sweet and savory flavors. Try serving it with a dollop of sour cream or a side of crusty bread for added indulgence.

Healthy Butternut Apple Soup with Quinoa

Venturing into the world of healthy soups doesn’t have to be daunting, especially when you start with this comforting Butternut Apple Soup with Quinoa. It’s a perfect blend of sweet and savory, with a nutritious quinoa boost that’ll keep you satisfied.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 2 apples, peeled and diced (use sweet varieties like Fuji or Honeycrisp)
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (low sodium preferred)
• 1/2 cup quinoa, rinsed
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for another 30 seconds until fragrant.
4. Add cubed butternut squash and diced apples to the pot, stirring to combine with the onions and garlic.
5. Pour in vegetable broth, ensuring it covers the squash and apples. Bring to a boil.
6. Once boiling, reduce heat to low, cover, and simmer for 20 minutes or until squash is tender when pierced with a fork.
7. While the soup simmers, cook quinoa according to package instructions and set aside.
8. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
9. Stir in cooked quinoa, cinnamon, and nutmeg. Season with salt and pepper to taste.
10. Simmer for an additional 5 minutes to allow flavors to meld.

Just like that, you’ve got a velvety soup with a hint of sweetness from the apples and a warm spice undertone. Serve it with a sprinkle of extra quinoa on top for added texture or a drizzle of coconut milk for a creamy finish.

Butternut Apple Soup with a Hint of Orange Zest

Venturing into the world of soups can be both exciting and a bit daunting for beginners, but this Butternut Apple Soup with a Hint of Orange Zest is a perfect starting point. Its combination of sweet, savory, and citrus notes makes it a comforting yet sophisticated choice for any meal.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 2 apples, peeled and chopped (use sweet varieties like Fuji or Honeycrisp)
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (adjust for desired thickness)
• 1 tsp orange zest (freshly grated for best flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the cubed butternut squash and chopped apples. Cook for another 5 minutes to slightly soften the vegetables.
4. Pour in the vegetable broth, ensuring all ingredients are submerged. Bring to a boil, then reduce heat to low. Simmer uncovered for 20 minutes, or until the squash is fork-tender.
5. Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender.
6. Stir in the orange zest, salt, and black pepper. Taste and adjust seasoning if necessary.
7. Serve hot. For an extra touch, garnish with a drizzle of cream or a sprinkle of additional orange zest.

Creamy and velvety, this soup boasts a harmonious blend of the butternut squash’s earthiness with the apples’ sweetness, elevated by the bright note of orange zest. Consider serving it with crusty bread or a side salad for a complete meal.

Smoky Butternut Apple Soup with Chipotle

Delight in the warmth and depth of flavors with this Smoky Butternut Apple Soup with Chipotle, a perfect blend of sweet, smoky, and spicy that’s ideal for any season. This recipe is designed to guide you through each step, ensuring a delicious outcome even if you’re new to the kitchen.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 2 apples, peeled and chopped (use a sweet variety for balance)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 chipotle pepper in adobo sauce, minced (adjust to taste)
• 4 cups vegetable broth (low sodium preferred)
• 1/2 tsp smoked paprika
• Salt to taste
• 1/2 cup heavy cream (optional for richness)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and chipotle pepper, cooking for another minute until fragrant.
4. Add cubed butternut squash and chopped apples to the pot, stirring to combine with the onion mixture.
5. Pour in vegetable broth and bring the mixture to a boil, then reduce heat to simmer. Cover and cook for 20 minutes, or until the squash is tender when pierced with a fork.
6. Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender, being careful with the hot liquid.
7. Stir in smoked paprika and salt to taste. For a creamier texture, add heavy cream and blend once more.
8. Serve hot, garnished with a drizzle of cream or a sprinkle of smoked paprika for an extra touch of flavor.

Silky smooth with a perfect balance of sweetness from the apples and a smoky kick from the chipotle, this soup is a comforting bowl of autumn flavors. Try serving it with crusty bread or a dollop of sour cream for added richness.

Butternut Apple Soup with Toasted Pecans

As the leaves begin to turn and the air grows crisp, there’s nothing quite like a warm bowl of Butternut Apple Soup with Toasted Pecans to welcome the season. This dish combines the sweet, nutty flavors of butternut squash and apples with the rich crunch of pecans, creating a comforting and elegant soup perfect for any autumn meal.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 2 apples, peeled and chopped (use a sweet variety like Honeycrisp for best results)
• 1 small onion, diced
• 4 cups vegetable broth (adjust for desired thickness)
• 1/2 cup pecans, toasted
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/2 tsp ground cinnamon

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Add cubed butternut squash and chopped apples to the pot, stirring to combine with the onions.
4. Pour in vegetable broth, ensuring it covers the squash and apples. Bring to a boil, then reduce heat to simmer.
5. Cover and simmer for 20 minutes, or until the squash is tender when pierced with a fork.
6. While the soup simmers, toast pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Set aside.
7. Once the squash is tender, remove the pot from heat. Use an immersion blender to puree the soup until smooth, or blend in batches in a stand blender.
8. Stir in salt, pepper, and ground cinnamon. Taste and adjust seasoning as needed.
9. Ladle the soup into bowls and top with toasted pecans before serving.

Perfectly creamy with a hint of sweetness and spice, this soup is a delightful blend of flavors and textures. Serve it with a side of crusty bread for dipping, or drizzle with a little cream for an extra touch of luxury.

Classic Butternut Apple Soup with a Twist of Thyme

Creating a comforting bowl of Classic Butternut Apple Soup with a Twist of Thyme is easier than you think, especially when you follow these straightforward steps. Let’s dive into the process, ensuring every spoonful is packed with flavor.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 2 apples, peeled and diced (use a sweet variety for balance)
• 4 cups vegetable broth (adjust for desired thickness)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in cubed butternut squash and diced apples. Cook for another 5 minutes to slightly soften the vegetables.
4. Pour in vegetable broth, ensuring it covers the vegetables. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until the squash is tender when pierced with a fork.
5. Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a standard blender, but be cautious with the hot liquid.
6. Stir in fresh thyme leaves. Season with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld.
7. Serve hot, garnished with a sprinkle of fresh thyme or a drizzle of cream for extra richness.

Mmm, the velvety texture of this soup pairs beautifully with the subtle sweetness of apples and the earthy aroma of thyme. For a creative twist, serve it in hollowed-out mini pumpkins during the fall season.

Conclusion

Brimming with cozy flavors, our roundup of 12 Creamy Butternut Apple Soup Delights offers the perfect blend of sweetness and warmth for any table. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!