There’s something magical about the smell of simmering squash and apples filling your kitchen on a crisp fall afternoon. This One-Pot Butternut Squash and Apple Soup captures that cozy essence in a single, soul-warming bowl. It’s not only nourishing and wholesome—it’s also incredibly simple, bursting with creamy texture and a balance of sweet and savory flavors. Whether you’re looking for a healthy butternut squash soup to warm up on a chilly night, or just want a flavorful twist on classic fall soup recipes, this one is about to become your go-to. Think of this as your best butternut squash soup recipe for the season—made in one pot with minimal fuss and maximum comfort.
One-Pot Butternut Squash and Apple Soup
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Appetizer, Main Course
Cuisine American
Large heavy-bottomed pot or Dutch oven Essential for even cooking and perfect for this one-pot method.
Blender An immersion blender is the most convenient for blending directly in the pot. However, a high-speed countertop blender will work too—just be sure to blend in batches and vent the lid slightly.
Chef’s knife and cutting board For prepping your squash and apples.
Vegetable peeler Makes quick work of peeling squash and apples.
Ladle For serving the soup smoothly and easily.
- 2 tablespoons olive oil – for sautéing
- 1 medium yellow onion chopped
- 2 garlic cloves minced
- 1 large butternut squash about 3 pounds, peeled, seeded, and cubed (or use frozen butternut squash for ease)
- 2 medium apples Granny Smith or Honeycrisp, peeled, cored, and diced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 4 cups vegetable broth – for vegan butternut squash soup; chicken broth works too
- 1 13.5 oz can of coconut milk – or substitute with heavy cream if not vegan
- 1 tablespoon maple syrup – optional for a touch of sweetness
- Pumpkin seeds or toasted walnuts for garnish (optional)
- Fresh thyme leaves or chopped parsley for garnish (optional)
Sauté the Aromatics
In your large pot, heat olive oil over medium heat. Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook for another 30 seconds, just until fragrant.
Add the Main Ingredients
Stir in the cubed butternut squash, diced apples, salt, pepper, cinnamon, and nutmeg. Cook for 2–3 minutes to let the flavors meld and give the squash a bit of a head start.
Simmer
Pour in the vegetable broth, stir everything well, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for about 25 minutes. The squash and apples should be tender and easy to mash with a fork.
Blend Until Creamy
Remove the pot from heat. Use an immersion blender to puree the soup until completely smooth. If using a countertop blender, blend in batches, and be careful not to overfill.
Add the Creamy Element
Return the pot to low heat. Stir in the coconut milk and maple syrup (if using). Simmer for an additional 5 minutes, stirring occasionally. Taste and adjust seasoning as needed.
Serve and Garnish
Ladle the warm soup into bowls and garnish with toasted pumpkin seeds, fresh herbs, or even a swirl of coconut milk for a beautiful finish.
Pairings
This simple butternut squash soup is incredibly versatile and pairs well with a wide range of sides and main dishes:
- Crusty Bread or Garlic Naan – Dip and soak up every last bit.
- Grilled Cheese Sandwich – Go classic or try one with apple slices and brie for a seasonal upgrade.
- Autumn Harvest Salad – With roasted beets, arugula, walnuts, and goat cheese.
- Savory Scones or Muffins – Pumpkin cheddar or rosemary cornmeal muffins complement the sweetness of the soup.
- Roasted Brussels Sprouts or Cauliflower – Add a hearty veg on the side for extra nutrition.
If you’re planning a fall dinner party or Thanksgiving starter, this soup shines beautifully with a glass of dry Riesling or sparkling cider.
FAQs
1. Can I use frozen butternut squash instead of fresh?
Absolutely. Frozen butternut squash is a huge time-saver and works just as well in this recipe. You can add it directly to the pot—no need to thaw beforehand.
2. Is this soup vegan and gluten-free?
Yes! As long as you use vegetable broth and coconut milk, this qualifies as a vegan butternut squash soup. It’s naturally gluten-free too.
3. What type of apples should I use?
Granny Smith and Honeycrisp apples are ideal. They offer a balance of tartness and sweetness that elevates the flavor of the soup without overpowering it.
4. Can I make this in a slow cooker?
Yes! For a slow cooker butternut squash soup, sauté the onion and garlic first, then add all ingredients (except the coconut milk and maple syrup) to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Blend and stir in the creamy components before serving.
5. Can I freeze this soup?
Definitely. This creamy butternut squash soup freezes very well. Cool it completely before transferring to freezer-safe containers. It will keep for up to 3 months. Reheat gently on the stove.
