This Butternut Squash Soup with Apple is everything I crave when autumn rolls in—cozy, velvety, and packed with layers of fall flavor. The combination of sweet butternut squash, tart Granny Smith apple, and a hint of nutmeg makes each spoonful comforting yet vibrant. I love serving it with crusty bread and a simple salad to round out the meal.

Why You’ll Love This Recipe

I keep coming back to this recipe because it balances creamy richness with bright, fresh notes. The apple adds a tart contrast to the squash, the leeks and onions provide a mellow base, and the nutmeg ties it all together with warm spice. It’s also versatile—I can easily make it vegetarian or dairy-free depending on what I have on hand. Whether I’m cooking for a cozy weeknight dinner or entertaining guests, this soup always impresses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons butter

• 2 large leeks (white and pale green parts only), chopped

• 1 large onion, chopped

• 1 large potato, peeled and cubed

• 2 cups cubed butternut squash

• 1 cup diced carrots

• 1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick

• 1 quart chicken stock

• ¼ cup dry white wine (optional)

• ½ cup light cream

• ¼ teaspoon ground nutmeg

• Salt and pepper to taste

• 2 tablespoons chopped chives (for garnish)

Directions

1. I start by melting butter in a large pot over medium heat. I stir in the leeks and onions, cooking until they’re soft and translucent—about 5 minutes.

2. Then I add the potato, squash, carrots, apple, and chicken stock. I bring everything to a boil, then reduce the heat, cover the pot, and let it simmer for around 20 minutes, until the vegetables are tender.

3. Once the vegetables are soft, I purée the soup in batches using a blender (or sometimes I use a stick blender right in the pot—it’s quicker and less messy).

4. After puréeing, I return the soup to the pot, stir in the white wine and cream, and season with nutmeg, salt, and pepper. I let it simmer gently for another 5 minutes.

5. I finish by ladling the soup into bowls and topping with fresh chopped chives.

Servings and timing

This recipe yields 4 generous servings.

• Prep time: 30 minutes

• Cook time: 35 minutes

• Total time: 1 hour 5 minutes

Variations

I like to tweak this recipe depending on my mood or what’s in the pantry. Here are a few ways I switch it up:

• Make it vegan by using olive oil instead of butter, swapping the chicken stock for vegetable broth, and skipping the cream or using coconut milk.

• Add more spice with a pinch of cinnamon, ginger, or curry powder.

• Roast the squash before adding it to the soup for a deeper, caramelized flavor.

• Use sweet potato instead of the white potato for a richer sweetness.

• Substitute the apple with pear for a softer, floral sweetness.

Storage/Reheating

When I make a big batch, I store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get better over time.
To reheat, I simply warm it on the stove over medium-low heat or microwave individual portions.
This soup also freezes well—perfect for meal prep. I let it cool completely, portion it into freezer-safe containers, and freeze for up to 3 months. I thaw it overnight in the fridge before reheating.

FAQs

How do I make this soup vegetarian?

I just replace the chicken stock with vegetable broth and make sure the cream is plant-based or use coconut milk instead. It turns out just as flavorful.

Can I freeze this soup?

Absolutely. I let it cool completely, then freeze it in airtight containers. It holds up well for up to 3 months. I reheat it gently on the stove or in the microwave after thawing overnight.

What’s the best apple to use?

I always reach for a Granny Smith because its tartness balances the sweetness of the squash. But I’ve also used Honeycrisp or Gala when that’s what I have on hand.

Can I use frozen squash?

Yes, I’ve used pre-cut frozen butternut squash many times. It cuts down on prep time and works just as well.

Do I need to peel the apple and potatoes?

I like to peel them for a smoother texture when puréed, but if I’m in a hurry or want a more rustic finish, I’ll leave the peels on—just make sure they’re well-washed.

Conclusion

This Butternut Squash Soup with Apple is a fall favorite I never get tired of. It’s cozy, full of flavor, and endlessly adaptable to whatever ingredients I have around. Whether I make it creamy or keep it dairy-free, serve it chunky or smooth, it always delivers the comforting taste of the season.