Heartwarming Butternut Squash Sweet Potato Apple Soup: Your Perfect Fall Comfort Bowl
As the leaves begin to change color and a crisp chill fills the air, there’s nothing quite as comforting as a warm bowl of homemade soup. Our Butternut Squash Sweet Potato Apple Soup is precisely that — a culinary embrace that captures the very essence of autumn. This incredibly creamy and flavorful soup blends the natural sweetness of apples and sweet potatoes with the rich, earthy notes of butternut squash, creating a truly unforgettable taste experience. It’s the ideal dish to warm you from the inside out on a chilly fall day, especially when garnished with a delicate sprinkle of cinnamon and a few fresh apple slices.
Fall is truly in full swing, bringing with it an abundance of seasonal produce that inspires delicious, wholesome cooking. This Butternut Squash Sweet Potato Apple Soup is packed with those delightful autumn flavors that we all crave. The inspiration for this recipe came from my Mom, who shared it with me last week. The moment I saw her brilliant addition of apples and sweet potatoes to this classic fall soup, I knew it was destined to be a winner. This combination not only promises an explosion of rich, harmonious flavors but also delivers a powerful punch of health benefits, including a generous dose of Vitamin C, essential fiber, and beta-carotene, making it as nutritious as it is delicious.
When I prepared this soup, I intentionally aimed for a thicker consistency, giving it a hearty, stew-like quality that feels incredibly satisfying. However, if you prefer your soups to be thinner and more delicate, you can easily adjust it by adding more vegetable or chicken broth during the cooking process. Feel free to continue pureeing it in your blender for a longer duration until you achieve your preferred smooth, velvety texture. Customization is key to making any recipe your own, and this soup is wonderfully adaptable.
My favorite way to enjoy this comforting soup is by topping it with a vibrant medley of fresh green onions, finely chopped apples for a contrasting crunch, and a warming sprinkle of cinnamon. These garnishes don’t just add visual appeal; they elevate the entire sensory experience. For those who enjoy an extra layer of freshness and tang, a generous spoonful of Greek or plain yogurt, along with some fresh parsley, would make delightful additions. The versatility of this soup means you can tailor it to your personal preferences every time you make it.
Another significant reason I chose to keep this soup on the thicker side was to make it suitable for my 9-month-old son, Andrew. As a parent, being able to feed him something so incredibly nutritious and packed with natural flavor, knowing I’ve carefully controlled every single ingredient, brings me immense joy. It’s a wonderful feeling to offer a wholesome meal that supports his growth and development, without any hidden additives. This soup truly is a family favorite, cherished by both adults and our youngest members alike.
Why You’ll Fall in Love with This Butternut Squash Sweet Potato Apple Soup
This isn’t just another soup recipe; it’s a celebration of autumn’s bounty, crafted to bring warmth and nourishment to your table. Here’s why this particular soup will become a staple in your fall cooking repertoire:
- Unbeatable Flavor Profile: The sweet and savory balance is truly exceptional. Butternut squash provides a deep, nutty base, sweet potatoes add a comforting sweetness and creamy texture, while apples introduce a bright, tart counterpoint and aromatic depth. Spices like cinnamon and ginger tie it all together with a cozy warmth.
- Nutrient Powerhouse: Every spoonful is packed with vitamins and minerals. Butternut squash is rich in Vitamin A and C, sweet potatoes are famed for beta-carotene and fiber, and apples offer antioxidants. Combined with other vegetables like carrots, celery, and onion, this soup is a fantastic immune booster.
- Simple and Straightforward: Despite its gourmet taste, this soup is surprisingly easy to make. With clear instructions and readily available ingredients, even novice cooks can achieve a restaurant-quality result.
- Versatile and Customizable: Whether you prefer it thick and hearty or thin and silky, this soup can be adapted. It’s also naturally vegetarian (use vegetable broth) and can easily be made vegan.
- Kid-Friendly & Baby Approved: The smooth, naturally sweet flavor makes it a hit with children, and as mentioned, it’s a fantastic homemade baby food option, ensuring your little ones get wholesome goodness.
- Perfect for Meal Prep: It tastes even better the next day, making it an excellent candidate for batch cooking and meal prepping throughout the week.
Embrace the season with this delightful soup that truly embodies the spirit of fall in every spoonful.
WHAT INGREDIENTS ARE IN THIS BUTTERNUT SQUASH SWEET POTATO APPLE SOUP?
Crafting this soulful soup requires a blend of fresh, vibrant produce and aromatic spices. Here’s a closer look at the stars of our recipe:
BUTTERNUT SQUASH
The foundation of our soup, butternut squash, provides a naturally creamy texture and a mild, sweet, nutty flavor. It’s an excellent source of Vitamin A, Vitamin C, fiber, and potassium, making it a powerful ingredient for overall health. Its beautiful orange hue is a testament to its beta-carotene content, which is converted to Vitamin A in the body.
SWEET POTATO
Adding another layer of comforting sweetness and a delightful creaminess, sweet potatoes are packed with vitamins, minerals, and antioxidants. They are particularly rich in beta-carotene, Vitamin C, manganese, and fiber. Their slightly earthy taste perfectly complements the squash and apple.
VEGETABLES: ONION, CELERY AND CARROTS
These aromatic vegetables form the classic “mirepoix,” providing a fundamental flavor base for the soup. When sautéed, they release their sweet, savory notes, building depth and complexity. Carrots add extra beta-carotene and a subtle sweetness, while celery brings a fresh, slightly peppery crunch (before blending) and vital nutrients. Onions contribute a pungent, savory layer that mellows beautifully during cooking.
GARLIC
No savory soup is complete without the pungent, aromatic kick of fresh garlic. It adds a wonderful depth of flavor and numerous health benefits, including immune-boosting properties.
APPLE
The unique addition of apple is what truly sets this soup apart. It introduces a delightful tartness and a subtle fruity sweetness that brightens the entire dish, preventing it from being overly rich. Choose a cooking apple that holds its shape well and offers a good balance of sweet and tart, such as Honeycrisp, Fuji, or Granny Smith for a sharper tang.
SPICES: CINNAMON AND GINGER
These warming spices are the secret to the soup’s cozy, fall-inspired flavor. Cinnamon adds a sweet, woody aroma that pairs beautifully with the squash and apple, while ginger provides a subtle, peppery warmth and a hint of spice, elevating the overall taste profile.
VEGETABLE BROTH
The liquid base for our soup. Using good quality vegetable broth ensures a rich, savory backdrop for all the other ingredients. You can also use chicken broth if you prefer a non-vegetarian option.
HOW DO YOU MAKE THIS BUTTERNUT SQUASH SWEET POTATO APPLE SOUP?
Creating this delicious fall soup is a straightforward process that yields incredibly flavorful results. Here’s a step-by-step guide to bring this creamy goodness to your table:
- Prepare the Butternut Squash: Start by making your butternut squash easier to handle. Place the squash in a microwave-safe shallow pan with a small amount of water. Microwave for 3-4 minutes until it’s slightly soft. This makes peeling and dicing significantly easier and safer. Once softened, carefully peel and dice the squash into uniform pieces.
- Sauté the Aromatics: In a large stock pot or Dutch oven, heat olive oil over medium-high heat. Add the chopped garlic, onions, celery, and carrots. Sauté these vegetables until they become translucent and fragrant, typically about 5-7 minutes. This step is crucial for building a deep flavor base for your soup.
- Simmer to Tenderness: Add the diced sweet potato, prepared butternut squash, vegetable (or chicken) broth, and the warming spices (cinnamon and ginger) to the pot. Stir everything together. Bring the mixture to a gentle simmer, then reduce the heat to medium-low, cover, and let it cook for about 30 minutes, or until all the vegetables are fork-tender. This slow simmer allows the flavors to meld beautifully.
- Introduce the Apple: During the last 10 minutes of simmering, add the diced apple to the pot. Adding it later ensures the apple retains some of its fresh flavor and doesn’t completely disintegrate, contributing a subtle tartness to the final product.
- Blend Until Smooth: Once all the vegetables are tender, remove the pot from the heat. Carefully use an immersion blender directly in the pot, or transfer the soup in batches to a regular blender, and blend until it reaches a smooth, creamy consistency. If using a regular blender, be extremely cautious when blending hot liquids, only filling the blender halfway and venting the lid.
- Serve and Garnish: Ladle the warm soup into bowls. Garnish with a sprinkle of ground cinnamon and a few fresh apple slices for an elegant finish and an extra burst of flavor and texture. Enjoy immediately!
Tips for the Perfect Butternut Squash Sweet Potato Apple Soup
Achieving soup perfection is all about the details. Here are some pro tips to make your Butternut Squash Sweet Potato Apple Soup truly outstanding:
- Don’t Skip Pre-Softening the Squash: Microwaving the butternut squash before peeling and dicing makes a huge difference in safety and ease of preparation. A sharp knife is still recommended, but the softened skin and flesh are much more manageable.
- Roast for Deeper Flavor: For an even richer, more caramelized flavor, consider roasting your butternut squash and sweet potatoes before adding them to the soup. Toss them with a little olive oil, salt, pepper, and perhaps a pinch of cinnamon or nutmeg, then roast at 400°F (200°C) until tender and slightly browned. This adds an incredible depth that simmering alone can’t quite achieve.
- Adjust Consistency to Your Liking: As mentioned, the amount of broth is key. If you prefer a thinner soup, gradually add more broth (or even a splash of water or milk/cream) until you reach your desired consistency. For a thicker, heartier soup, use less broth initially.
- Immersion Blender for Convenience: An immersion blender is a game-changer for creamy soups. It allows you to blend directly in the pot, minimizing cleanup. If you don’t have one, a standard blender works perfectly, just remember to blend in batches and be careful with hot liquids.
- Spice it Up (or Down): Feel free to adjust the cinnamon and ginger to your taste. A pinch of nutmeg or allspice could also enhance the fall flavors. For a hint of savory warmth, a tiny dash of cayenne pepper can add a subtle kick without making it overtly spicy.
- Choose the Right Apple: For best results, select an apple that offers a good balance of sweetness and tartness, and one that holds up well during cooking. Good choices include Honeycrisp, Fuji, Gala, or even Granny Smith if you prefer a more pronounced tartness.
Serving Suggestions and Delicious Pairings
This Butternut Squash Sweet Potato Apple Soup is wonderful on its own, but it truly shines when paired thoughtfully. Here are some ideas to make it a complete and satisfying meal:
- Crusty Bread: A warm, crusty loaf of bread or a fresh baguette is perfect for dipping and soaking up every last bit of this flavorful soup. Garlic bread or sourdough would also be fantastic.
- Green Salad: A light, fresh green salad with a vinaigrette dressing provides a refreshing contrast to the rich, creamy soup.
- Grilled Cheese Sandwich: For a classic comfort food combination, serve your soup alongside a gourmet grilled cheese sandwich. The cheesy goodness complements the sweet and savory notes of the soup beautifully.
- Toasted Nuts or Seeds: For added crunch and healthy fats, sprinkle toasted pumpkin seeds (pepitas), sunflower seeds, or chopped pecans on top just before serving.
- Protein Boost: To make it a more substantial meal, consider adding a swirl of Greek yogurt or a dollop of sour cream. For meat-eaters, shredded rotisserie chicken or crispy bacon bits can be excellent additions. For a plant-based protein, roasted chickpeas or a sprinkle of nutritional yeast can work wonders.
- Herbaceous Finish: Fresh herbs like parsley or cilantro chopped finely and sprinkled on top can add a vibrant color and fresh aroma.
Storage and Freezing Instructions
This soup is perfect for meal prepping! It tastes even better the next day as the flavors have more time to meld.
- Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: This soup freezes beautifully. Allow the soup to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. Leave about an inch of headspace if using containers, as liquids expand when frozen. It can be stored in the freezer for up to 3 months.
- Reheating: Thaw frozen soup in the refrigerator overnight or use the defrost setting on your microwave. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You might need to add a splash of broth or water to adjust the consistency if it has thickened too much during storage.
A Wholesome Choice for Your Little Ones
As I mentioned, this soup is a fantastic option for babies, and here’s why I heartily recommend it:
- Naturally Sweet and Appealing: The inherent sweetness from the butternut squash, sweet potato, and apple makes it naturally appealing to babies’ palates without needing any added sugars.
- Nutrient-Dense: It’s packed with essential vitamins (A, C), fiber, and other crucial nutrients vital for a baby’s rapid growth and development. Beta-carotene is particularly important for vision and immune health.
- Smooth Texture: When blended to a creamy consistency, it’s perfectly smooth and easy for babies to swallow, making it ideal for introducing new flavors and textures.
- Control Over Ingredients: Making it at home gives you complete control over what goes into your baby’s food. You can ensure it’s free from artificial preservatives, excessive sodium, or allergens you wish to avoid.
- Important Note for Babies: Before serving to your baby, ensure they have already successfully tried each individual ingredient in the soup (butternut squash, sweet potato, apple, carrots, celery, onion, garlic, and broth) without any allergic reactions. Always consult with your pediatrician before introducing new foods to your baby. Adjust the consistency to be thinner if needed for younger babies or if they prefer it that way.
OTHER BUTTERNUT SQUASH RECIPES YOU MIGHT LIKE:
If you love the versatile flavor of butternut squash as much as we do, you’ll be thrilled to explore these other fantastic recipes that celebrate this autumn favorite:
BUTTERNUT SQUASH APPLE BAKE
CHEESY BUTTERNUT SQUASH ORZO
BUTTERNUT SQUASH PASTA
CROCKPOT BUTTERNUT SQUASH APPLE SOUP
BUTTERNUT SQUASH STUFFING
WHEAT BERRIES WITH BUTTERNUT SQUASH EDAMAME AND CRANBERRIES
BUTTERNUT SQUASH CHICKPEA CURRY
Frequently Asked Questions About Butternut Squash Sweet Potato Apple Soup
- Can I use frozen butternut squash?
- Yes, you can absolutely use pre-cut frozen butternut squash to save on prep time. You won’t need to microwave it; simply add it directly to the pot with the other vegetables and broth.
- Is this soup vegan?
- If you use vegetable broth, this soup is naturally vegetarian and vegan. All other ingredients are plant-based. Ensure your broth is certified vegan if it’s important.
- What kind of apple is best for this soup?
- A firm, slightly tart apple like Honeycrisp, Fuji, Gala, or even Granny Smith works wonderfully. They hold their shape well during cooking and provide a nice balance to the sweetness of the squash and sweet potato.
- Can I make this soup in a slow cooker?
- Yes, you can! Sauté the aromatics (onion, garlic, celery, carrots) first on the stovetop for best flavor, then combine all ingredients (except apple, which can be added in the last hour) in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, then blend.
- How can I make the soup even creamier without dairy?
- For extra creaminess without dairy, you can add a can of full-fat coconut milk or a quarter cup of cashew cream (made by blending soaked cashews with water) during the last blending step.
- Can I add other vegetables?
- Absolutely! This soup is very forgiving. Spinach or kale can be stirred in during the last few minutes of cooking for added greens. A parsnip could also be added for an extra root vegetable flavor.
- How do I adjust for different dietary needs?
- For a gluten-free soup, ensure your broth is gluten-free. For a lower-sodium option, use low-sodium broth and adjust salt to taste. For a richer soup, a splash of heavy cream or half-and-half can be stirred in at the end.
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Butternut Squash Sweet Potato Apple Soup
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Ingredients
- 1 butternut Squash, peeled and diced
- 1 large sweet potato, or 2 small, peeled and diced
- 2 tablespoons olive oil
- 1/2 cup sweet onion, chopped
- 3 cloves garlic, chopped
- 2 stalks celery, chopped
- 1 carrots, chopped
- 1 Apple, peeled and diced (use a apple for cooking or baking)-
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- Pepper to taste
- 2 1/2 cups chicken broth, enough to cover vegetables
Instructions
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Put the squash in a microwave safe shallow pan with a small amount of water and cook 3-4 minutes. It should be soft to peel and dice.
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In a stock pot heat olive oil over medium high heat sauté garlic, onions, celery, and carrots until translucent. Add sweet potato, squash, broth and spices, cook over medium low till vegetables are tender about 30 minutes . Last 10 minutes add apple.
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Using an immersion blender or blender blend till smooth.
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Serve warm with cinnamon and fresh apple for garnish.
Notes
- Use more of less broth depending on the consistency you want.
- If your baby has tried all of the ingredients in this soup and is not allergic to any of them then this would be a great baby food.
- Other garnish ideas: green onions, parsley and Greek or plain yogurt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.