With a quick cooking method and the creamiest texture, this easy Butternut Squash Apple Soup is a family favorite. It’s great for babies on up to adults, happens to be dairy-free, and is packed with vegetarian protein. It’s so darn good.

Butternut Squash Apple Soup

As soon as the temps drop, this creamy and healthy soup is a go-to. It comes together really easily and it has mild flavors that appeal to kids and adults alike. The leftovers heat up beautifully, and it’s a great way to use up apples should you go apple picking.

All of the ingredients in this Butternut Squash Soup go into one pot and are simmered until soft. Then you simply need to blend it up to make it creamy. It’s so super easy and no fancy or unusual ingredients are required.

This soup is creamy and dairy-free. The texture is from a combination of the squash and white beans, which also add fiber and protein without changing the flavor or the texture. Win!

Ingredients You Need

To make this recipe you need the following ingredients:

• Butter or olive oil: Use either one and warm in the pan to sautee the vegetables.
• Butternut squash: You can cut the squash yourself or start with pre-cut butternut squash from the store.
• Onion: You’ll use about 1 medium onion of any color, skin discarded.
• Carrots: This adds subtle flavor to the soup and increases the depth of the pretty orange color.
• Apple: I typically use a baking-type of apple like Granny Smith, Pink Lady, or Golden Delicious.
• Reduced-sodium vegetable or chicken broth: You can use whichever type you prefer. (Obviously use vegetable broth if making the soup vegetarian.)
• White canellini beans: Rinsed and drained in a colander.
• Optional flavor boosters including garlic, ginger, turmeric, or cumin.

TIP: To make this vegetarian, use vegetable broth.

Step-by-Step Instructions

Here’s a look at the simple process involved in making this recipe so you know what to expect. Scroll down to the end of the post for the full amounts and information.

1. Chop the vegetables and the apple.
2. Add to a large pot and sautee until starting to soften.
3. Add the broth and simmer until the ingredients are totally soft.
4. Let cool briefly, then add to a blender with beans and puree very smooth. You can also blend it right in the pot if you have an immersion blender.

TIP: You can swirl in some plain yogurt, sour cream, or goat cheese if you’d like.

What’s the best way to serve soup to kids?

I like to offer small servings so as to not overwhelm (and to reduce the likelihood of a big spill). I also like to offer things that the kids can dip into the soup alongside. We like toast sticks, crackers, and muffins for dipping! Or, serve it alongside grilled cheese or a cheese quesadilla for a simple toddler dinner.

You can also try using a little of this soup as a sauce for rice, couscous, or pasta.

Which Apples are Best in Butternut Squash Soup?

You can use any apple that you have and like, though I usually use a firmer cooking type apple like Honeycrisp, Jonathan, MacIntosh, or Granny Smith. You can peel it or leave it on. If you have a powerful blender, the peel will blend right in.

You can also use frozen apples if you have them.

How to Store

You can make the soup and let it cool, then store it in the fridge in an airtight container for 3-5 days. Then simply reheat for the family or in portions as needed. Or, freeze it for up to 3 months and thaw overnight in the fridge or on the defrost setting in the microwave.

You can also freeze smaller portions in an ice cube tray, then thaw 1-2 at a time for a baby portion or to use as a sauce for a toddler meal with grains or pasta.

Best Tips for Success

• Puree the soup with an immersion blender right in the pot, or let cool slightly and puree in a regular blender.
• To serve soup to a toddler who’s not so into it, start with a very small serving and offer bread or crackers for dipping.
• You can serve this soup in a reusable pouch or give them permission to drink it right out of a little cup or mug.
• Try using a little of this soup as a sauce for rice, couscous, or pasta.

I’d love to hear your feedback on this recipe so please comment below!

• Warm the olive oil in a medium pot over medium heat.

• Add the squash, carrot, apple, onion, and salt. and stir to combine. Cover and cook for about 10 minutes, or until just starting to soften, stirring occasionally.

• Add the broth and bring to a simmer, raising the heat to high. Once bubbling, reduce the heat to medium and simmer for about 15 minutes or until the vegetables are very soft.

• Add the beans and puree until very smooth with either an or transfer to a regular blender. Season to taste with salt, add the optional seasonings, and serve warm.

• Let cool completely and store in the fridge for up to 5 days or in a zip top freezer bag, flattened, in the freezer for up to 3 months.
• Puree the soup with an immersion blender right in the pot, or let cool slightly and puree in a regular blender.
• You can use any apple that you have and like, though I usually use a firmer cooking type apple like Honeycrisp, Jonathan, MacIntosh, or Granny Smith. You can peel it or leave it on. If you have a powerful blender, the peel will blend right in.
• To serve soup to a toddler who’s not so into it, start with a very small serving and offer bread or crackers for dipping.
• You can serve this soup in a reusable pouch or give them permission to drink it right out of a little cup or mug.
• Try using a little of this soup as a sauce for rice, couscous, or pasta.
• Add the optional spices or leave it plainer. Season to taste with salt as you like.

Calories: 295kcal, Carbohydrates: 59g, Protein: 11g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 327mg, Potassium: 1371mg, Fiber: 12g, Sugar: 12g, Vitamin A: 27686IU, Vitamin C: 49mg, Calcium: 193mg, Iron: 5mg

This post was first published October 2018.