Slow-Simmered Butternut Squash and Apple Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting fall soup made with roasted butternut squash and apples, simmered with aromatic spices for a naturally sweet and savory flavor. This american-inspired soups ready in about 60 minutes pairs butternut squash, Granny Smith apple, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

★ 4.4 (14 ratings) Prep: 20 min Cook: 40 min Serves 4 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Peel and cube butternut squash. Peel and dice apple. Toss squash and apple with 1 teaspoon olive oil, salt, and black pepper on a baking sheet.
  2. Step 2: Roast for 25 minutes until tender and caramelized, stirring once halfway through.
  3. Step 3: Heat 1 teaspoon olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until translucent.
  4. Step 4: Add minced garlic and sauté for 1 minute until fragrant.
  5. Step 5: Add roasted squash, apple, vegetable broth, fresh thyme, ground cinnamon, and salt to the pot. Bring to a simmer and cook for 15 minutes to meld flavors.
  6. Step 6: Remove pot from heat and let cool slightly. Blend until smooth using an immersion blender (or transfer to a countertop blender in batches).
  7. Step 7: Return to low heat, stir in heavy cream, and warm through without boiling. Season with additional salt and pepper to taste.

Frequently asked questions

How long does Slow-Simmered Butternut Squash and Apple Soup take to make?

Total time is about 60 minutes (20 min prep + 40 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 Slow-Simmered Butternut Squash and Apple Soup?

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 Slow-Simmered Butternut Squash and Apple Soup?

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 Slow-Simmered Butternut Squash and Apple Soup 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 Slow-Simmered Butternut Squash and Apple Soup?

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.

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