This butternut squash soup with apple is such a warming bowl of fall flavors. The flavors are that bit more complex than your average bowl, with the sweetness of the squash balanced out by a gently savory note from sage and thyme. Easy, tasty and perfect any day.
This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.
I know it may seem like I have been having a bit of a soup habit recently, but it’s just at this time of year I find they are great to have as a nice lunch or as an appetizer/starter. They are also pretty easy to make and there are so many variations.
With a lot of root vegetables around just now, pretty much all of them can go in soup in some form or another, and butternut squash soup is a favorite with it’s silky-smooth texture and gently sweet flavor.
There is one slight issue in our house at the moment, though, and that is that my son seems to be going off soup. It used to be my go-to meal if he wasn’t feeling well and was one I mixed in to our lunches over the colder weather.
However I think my enthusiasm for soup in the last few weeks might have been overkill for him. He is, after all, my son and likes variety.
It probably also doesn’t help that there was one in there he didn’t really like and he doesn’t forget easily (do any toddlers?). He will still take them, kind of, he just needs a little more persuading.
This soup was one I thought I might win him over with, and if nothing else was one I knew we would enjoy, and indeed he did seem to like it. Plus we certainly happily gobbled it down.
Steps to make this butternut squash soup with apple and herbs
- Soften the onion in some oil and butter.
- Dice the squash and add to the pan.
- Add the apple, seasonings then a little flour if any excess fat.
- Add the stock, bring to a simmer then blend once the vegetables are tender.
This tasty bowlful is a nice variation on a simple butternut squash soup with some apple in there, but the real thing that makes the difference is the fresh herbs. The sage in particular gives a savory edge to balance out the sweetness from the squash and apple.
It’s a great big bowl of fall flavor that’s nicely filling with a bit of bread on the side. Alternatively, serve it with some couscous mixed in, as I do for my son. It would make a great start to a Thanksgiving meal, or as we did, to make a cold day feel just that little bit warmer.
I might need to hold on my enthusiasm for this butternut squash soup until my son gets back on board. Or I can just make it for us, it’s that good.
Looking for more warming soups? Try these!
- Delicata squash soup
- Roasted apple and acorn squash soup
- Avgolemono soup
- Scotch broth
- I’m also loving the sound of this butternut squash soup with ginger from Epicurious.
- Plus get more seasonal ideas in the fall recipes archives.
Butternut squash soup with apple, sage and thyme
- 1/2 tbsp butter 5g approx
- 1/2 tbsp oil
- 1/2 onion
- 17 1/2 oz butternut squash 500g, peeled weight
- 1/2 apple
- 1 tsp sage
- 1 tsp thyme
- salt and pepper
- 2 tsp flour
- 2 cups stock 500ml, veg or chicken
- Heat butter and oil in a pan over a medium heat.
- Dice onion and add to the pan. Cook, stirring occasionally, for around 2-3mins until starting to soften.
- Meanwhile dice the squash and add to the pan as it is ready. Stir occasionally.
- Peel and chop the apple and add to the pan.
- Chop the sage and thyme and add to the pan along with some salt and pepper.
- Once the squash and apple are starting to soften, only a few minutes more, add the flour to absorb and excess fat, then add the stock.
- Bring to the boil and simmer for around 15mins until squash is cooked through, it should be tender to the knifepoint.
- Remove from heat, blend and serve.
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.