Butternut Squash Soup With Apple: A Cozy Autumn Recipe

My family knows when Fall comes around, there’s going to be HEAPS of meals with pumpkin, squash and apple. And even some in which I combine two or three of the Autumn season’s staple foods. Butternut squash is one of those ingredients that I just can’t live without in Fall. And when you combine it with apples and cheese, it’s perfectly delicious. Whether it’s cold outside or you just want some comfort food, our butternut squash soup with apple and toasted rosemary walnuts might be just the thing.

Why This Soup Is PERFECT For Fall

Everyone knows soup is such a comfort food in the Fall and Winter seasons. But what makes this particular butternut squash soup with apple my FAVORITE? The ingredients, of course! Apples are inherently an Autumn food, as is squash. And when you add cheese and fresh herbs to the mix, you have a recipe that is warm, home-y and tantalizes the tastebuds. Plus it just rings in the new season like none other I’ve found so far. I love the fact that you can make this soup in your stockpot over the stove or even in your instant pot. And you can play around with the ingredients a bit to make it your own.

Sometimes I add bacon or prosciutto to the soup (at the end) and sometimes I mix up the herbs that I use as garnish or to flavor it. If you’re not a big rosemary person, try freshly chopped chives, thyme sprigs, or a bit of fresh parsley. If anyone in the family is allergic to nuts or tree nuts, forego the toasted walnuts.

Ingredients for Butternut Squash Soup With Apple and Toasted Rosemary Walnuts

This soup is easy to make, and affords you room to cut some corners and make it even easier.

Here’s what you’ll need for the soup:

• Butter
• Onion
• Apples (I prefer gala or even honeycrisp, but the choice of apple variety is yours. Keep in mind granny smith will likely be too sour, though)
• Potato
• Butternut squash (you can choose to cut it up fresh or cut corners and grab a bag of frozen!)
• Salt and pepper
• Dried sage
• All purpose flour
• Apple cider (don’t skimp on this ingredient and don’t substitute with apple juice…it’s NOT the same!)
• Chicken broth (store-bought or homemade. I actually keep homemade broth and stock in my freezer for Autumn soup like this. It truly makes a huge difference in flavor)
• Milk
• Cheddar cheese
• Rosemary sprig (as garnish)

And for the toasted rosemary walnuts:

• Halved or chopped walnuts
• Rosemary leaves
• Salt and pepper
• Olive oil

How to Make the Darn Thing

First step is obviously to prepare your ingredients and workspace in the kitchen. Slice up your apples nice and thin, chop your potato, slice your onion, and your butternut squash (if need be). Chop up your fresh herbs you’ll be using as garnish or as flavor enhancers, I also like to get the pan and items ready to toast my walnuts before making the soup. If you’re going to add bacon, cook it before starting the soup as well to save yourself the trouble during.

Toast Your Walnuts

Next, set your skillet or pan to a medium heat and add a bit of olive oil. Pop your walnuts into the pan and sprinkle generously with salt, pepper, and add your rosemary leaves. Then toast until…well…toasted. I typically taste my walnuts throughout the process to make sure they’re seasoned well. If not, I add more salt, pepper, etc. Then remove from heat when done.

Now, Cook It

Soup soup soup a loop. Soup a loop a loop a loop. Okay, that’s enough Salt n’ Peppa. Onto the actual soup crafting. This is where things get hot, if you know what I’m saying. Melt your butter into a large stockpot (or in your instant pot, whatever you’re using). And you’re going to add apple, potato, onion and your squash. I also add some salt and pepper to the mix. Cook until the onion is soft and translucent.

Next, we sprinkle our Fall concoction with some flour and add the sage. As well as the apple cider. Now things are getting really Autumnal up in here. The flour is going to thicken this mixture up a bit. Giving it some thick mama thigh vibes. Heat it and stir it for a few minutes then add your broth and milk. At this point, I like to taste-test the seasonings and add more salt, pepper, etc. as needed. Cover it and bring it up to a boil. Then uncover, reduce heat to a simmer and cook it till soft, baby. Your butternut squash soup with apple should start to look like so:

Last, don’t forget the cheese. Add it and let it melt over a medium-low to medium heat. Then puree your squash soup in batches OR do what I do and use an immersion blender. SO much quicker and easier. And you don’t have to worry about spilling it or burning yourself in the process. Season more, if need be. But at this point I’m hoping you’ve already added all the salt, pepper and whatnot that’s needed. Before serving, garnish with your toasted walnuts, a sprig of fresh rosemary, and add your meat if you choose to.

Awesome Autumn Side Dishes & Wines To Go With

If you’re like me, then you’ll likely want to eat the butternut squash soup with apple as is. I try to forego the extra carbs and whatnot, BUT if your family enjoys a starch along with your Autumn soups I’d recommend an herby bread of some kind. My favorites are rosemary garlic loaf from Tasty and french baguettes.

A few of our favorite breads and sides:

• Autumn Salad with Roasted Sweet Potatoes and Pecans
• Savory Pumpkin Sage Bread
• Harvest Charcuterie Board

And Wines that go well:

• Why Not Chardonnay Santa Maria Valley 2019
• Prophecy Chardonnay
• Ziata Savignon Blanc 2021
• Framingham Marlboro Sauvignon Blanc

If You Want to Make it VEGAN:

I know some folks are vegan and have requested to have this recipe in a vegan version. Here’s a few ways to make it vegan. First, substitute the chicken broth for vegetable. That’s an easy switch. As for the milk, you have options to choose from but I recommend plain unsweetened almond milk as a suitable alternative. You may have to add just a bit more flour to thicken the soup up a bit. And the cheddar cheese? There’s a pretty delicious alternative made by Violife called Cheddar Shreds that is sure to work well for this butternut squash soup recipe with apple. Vegan style.