Autumn Harvest Soup with Butternut Squash and Apples
A comforting, seasonal soup featuring the sweet and earthy flavors of butternut squash and apples, simmered with aromatic herbs. This american-inspired soups ready in about 50 minutes pairs butternut squash, apple, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups butternut squash
- 2 apple
- 1/2 cup onion
- 1 cup carrot
- 1/2 cup celery
- 4 cups chicken broth
- 1 tsp thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
- 1/4 tsp cinnamon
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 cup diced onion, 1 cup diced carrot, and 1/2 cup diced celery, sautéing for 5 minutes until softened.
- Step 2: Add 2 cups diced butternut squash, 2 diced apples, 1 tsp dried thyme, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp cinnamon. Cook for 3 minutes.
- Step 3: Pour in 4 cups chicken broth, bring to a simmer, and cook for 25 minutes until the vegetables are tender.
- Step 4: Use an immersion blender to puree the soup until smooth. Season with additional salt and pepper if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Autumn Harvest Soup with Butternut Squash and Apples take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Autumn Harvest Soup with Butternut Squash and Apples?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep butternut squash from drying out.
Can I substitute ingredients in Autumn Harvest Soup with Butternut Squash and Apples?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Autumn Harvest Soup with Butternut Squash and Apples for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Autumn Harvest Soup with Butternut Squash and Apples?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
