Butternut Squash Soup With Apple

Two white bowls of butternut squash soup with apple. A green apple, spoons, and white napkin are in the background.

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4.91 from 11 votes

The most delicious butternut squash soup you'll ever taste.

Prep Time15

Cook Time1

Total Time1 15

Course: Soup

Cuisine: American

Diet: Heart Healthy

Servings: servings

Calories: 207kcal

Author: Anne Danahy, RD

Ingredients

2 tablespoons olive oil
1 ½ lbs peeled butternut squash from a 2.5 pound whole squash
3 medium Granny Smith apples
1 large sweet onion about 1 large, sliced
3 slices whole wheat bread
6 cups low sodium chicken stock
1 teaspoon tarragon or more to taste
2 teaspoon kosher salt or to taste
¼ teaspoon ground pepper
¼ cup heavy cream
⅓ cup sherry

Instructions

Cut the squash into 1-inch cubes. Dice the apple and onion. Cut the bread into 1-inch cubes.
Heat the oil in a stockpot over medium-high heat.
Saute squash, apples, onions, and bread with olive oil for about 8 minutes or until the vegetables tart to soften and turn golden.
Add chicken stock, tarragon, salt, pepper, and bring to a boil.
Reduce the heat to low, cover and simmer until squash and apples are tender - about 50 minutes.
Remove the soup from the heat and puree it using an immersion blender.
Add cream and sherry to soup and bring it back to a simmer for about 5 minutes.
Taste, and add extra salt if necessary.

Notes

Store leftover soup in the refrigerator for up to 3 days or freeze for up to three months. Thaw in the refrigerator and reheat the soup gently over medium heat so the cream doesn't curdle.

For better freezing: If you know ahead of time you'll be freezing part of this recipe, don't add cream to the portion you're freezing. Add it to the soup after it's reheated.

Nutrition