Butternut Squash Soup with Apple Recipe

Wow, this was great. I was craving a soup like the Butternut Squash soup at Bruegger's Bagels. I think this outdoes theirs. I admit I did make a few changes/additions. I used a sweet potato for the regular potato, apple cider for the wine and added a dash of ginger and cumin. Oh, and I used a Honeycrisp apple (very similar to Granny Smith but not quite as tart) instead of the Granny Smith. I will definitely be making this one again. A tip for handling the butternut squash-microwave whole for a few minutes, let cool then cut in quarters, seed, peel and cube.

Wonderful! Made Vegan. Read the comments and made my own adjustments. I had 6 Cups of Butternut Squash, so I used it all, added an extra apple(didnt peel) and 2 carrots to balance the increase in squash. Used Sweet Potatos (2) & didnt peel. Substituted Herbamare & water instead of Chicken broth. Used Apple Cider instead of wine and omitted the cream. I also used an impersion blender and left it very chunky. Thank you all who shared comments, I combined many of your changes.

I used greek yogurt instead of cream, I bought local grocery store chopped butternut squash used purple onion and purple potatoes and sweet red apples. Turkey bacon as garnish . And roasted the butternut squash gave it smokey flavor

best soup ever! I make this every year at the start of fall and freeze it. It does take a while to make. I use sweet potato instead of regular. I also add a sprig of fresh rosemary while the butter and onions are cooking. Do yourself a favor and put all the ingredients like the apples, onions, carrots etc into a food processor before cooking. This soup can get quite chunky if you don't and that means more time in the blender later. I see a few people here don't add the cream. I personally like it much better wth the cream

I did make some changes but I'm giving this 5 stars because it's a great base! I added 2 cloves of garlic, 2 tsp grated ginger, left out the wine, subbed out a few tbsp of sour cream for the cream since I didn't have any... so no it's not super close to the original but man is it ever good with a generous grind of sea salt and pepper!

Excellent Recipe. However i did modify it. I had no leak or chives so omitted these. i used yellow Yukon Gold potatoes. i had no dry white wine so instead I put 1.5 Tspn of mirin (japanese rice wine) which made it more healthy, i wanted this dairy free so i omitted the cream and sour cream. i did not feel like using pepper and i seasoned with a pinch of sea salt once the soup first came to a boil so the salt was cooked in and released more of the natural sugars in the veggies (also seasoning first makes salt more digestable and better for your intestines). my kids had two servings they loved it so much . We decided to be even more healthier and not eat bread with it. It was more than satisfying on its own! i have been trying healthier buttnernut soup recipes and haven't been happier until i found this one and modified it. i should just repost it as a new recipe LOL. YUM!

I really liked this, I used all frozen veggies including the butternut squash. I also added a small can of pumpkin and just eyeballed the nutmeg and cinnamon. I doubled this and made it in a crock pot. I also added frozen sweet potato, which I found at Walmart, because it was organic, it was more expensive, but you can find regular frozen sweet potato at Market Basket. Because all of the veggies were frozen it took eight hours on low and my crockpot is fairly new so it runs really good, your crockpot may vary in time, but you can just set it and forget it. I used a hand held blender to blend and it was a big hit!! It all went. I served this with grilled cheese sandwiches. You could serve this with just about any sandwich or fresh bread and a salad. Enjoy!!!!!

We loved this soup! I substituted half and half for the light cream and used whatever apples I had on hand (gala). Next time I will make sure to get Granny Smith as I’m curious what that would do to the flavor profile. I also used a mix of chicken bone broth and vegetable broth (just what I had access to). It had at first delicate flavors, but became more complex the more I ate it. Will definitely try this again.

This was a hit with my family. I did make some changes because I am doing WW and wanted to decrease my points as much as possible. I substituted I Can’t Believe It’s Not Butter for the regular butter, omitted the cream ( it really doesn’t need it), only added 1/2 of the Apple cider vinegar and 1/2 the pepper One cup is plenty for a serving. This makes 10 servings at 1 point on WW green plan

This soup is what my husband calls “very pleasant”....meaning please make more! I followed the recipe almost completely except that I used a sweet potato instead of a regular one and I used a Vidalia onion and some fresh minced garlic instead of the leeks. I also took the advice from some of the comments and roasted the butternut squash. A small handful of fresh herbs (thyme and sage) brought it home! Don’t let the purée step stop you! It is worth the effort for a truly elegant presentation.

Good base recipe! I wanted more spice and flavor, though. So I added: 1 tsp freshly grated ginger, 2-3 dashes ground cinnamon, 1 tsp curry powder, 1 TBSP brown sugar. I also skipped the leeks and used more onion. May try the leeks some time. I added a half of a sweet potato I had in my frig. AND- I peeled and cubed the squash, then roasted it w a bit of olive oil for 20 minutes and added it half way through the cooking time. I think the partial carmelization may have added flavor.

This recipe is a total winner.

This recipe is ridiculously good for how easy it is.

Made it last night — blew my mind.

I put 1lb ground beef browned and .6cup of mushrooms in this soup. Turned out great!

can this be frozen?

This is next-level cooking, lowkey.

I've made a number of butternut squash soups and this one is the best we've tried! The flavors of the other veggies/fruit makes it delicious! I followed someone else's idea to sub yogurt for the cream and it's great!

I would have prefered more spice but the texture was excellent. I never really tasted the apple at all.

I love it. Highly recommend putting the apple in this just to bump up the flavor a bit. This is not an earthy soup, it's more of a delicate and subtle blend of Leeks, Squash and apple. So so good.