I enjoy this soup because it’s simple, nourishing, and full of naturally sweet, aromatic ingredients. I like that it’s creamy without being heavy, and the apple adds a subtle brightness that balances the richness of the squash. It’s a perfect make-ahead recipe and works wonderfully for weeknight dinners or holiday menus.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tablespoons butter 2 large leeks (white and pale green parts only), chopped 1 large onion, chopped 1 large potato, peeled and cubed 2 cups cubed butternut squash 1 cup diced carrots 1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick 1 quart chicken stock 1/4 cup broth or water 1/2 cup light cream 1/4 teaspoon ground nutmeg salt and pepper to taste 2 tablespoons chopped chives
Directions
I melt the butter in a large pot over medium heat.
I add the leeks and onion and cook until they soften and turn translucent, about 5 minutes.
I add the potato, squash, carrots, apple, and chicken stock. I bring the mixture to a boil, then reduce the heat, cover, and simmer for about 20 minutes or until the vegetables are very soft.
I carefully purée the soup in batches using a blender, or simply blend it directly in the pot with an immersion blender.
I return the smooth soup to the pot and stir in the broth or water and the cream.
I season with nutmeg, salt, and pepper, and let the soup simmer gently for 5 minutes.
I ladle it into bowls and garnish with chopped chives.
Servings and Timing
This recipe makes 4 servings. Prep time: 30 minutes Cook time: 35 minutes Total time: 1 hour 5 minutes
Variations
I sometimes add a pinch of cinnamon or curry powder for a different warm flavor profile. When I want extra creaminess, I replace the light cream with coconut milk. I also like roasting the squash beforehand to deepen the flavor. For added richness, I stir in a small knob of butter before serving.
Storage/Reheating
I refrigerate leftover soup for up to 4 days in an airtight container. It reheats well on the stovetop over medium heat or in the microwave. If the soup thickens, I add a splash of broth or water to loosen it. It also freezes beautifully for up to 3 months.
FAQs
Can I use sweet potatoes instead of butternut squash?
Yes, they work well and keep the soup creamy and sweet.
Can I make this dairy-free?
Yes, I replace the cream with coconut milk.
Do I have to peel the apples?
I usually peel them for a smoother texture, but leaving the peel on works too.
Can I use frozen squash?
Yes, it cooks quickly and purées smoothly.
Can I use vegetable stock?
Yes, it makes the recipe fully vegetarian.
How can I make the soup thicker?
I simmer it uncovered to reduce liquid or add more squash or potato.
How can I make it thinner?
I stir in extra stock or water until it reaches the consistency I like.
Can I roast the vegetables first?
Yes, roasting enhances sweetness and depth of flavor.
What toppings work well?
Toasted nuts, croutons, pumpkin seeds, or a swirl of cream.
Can I double the recipe?
Yes, it scales up easily and freezes well.
Conclusion
I love how this butternut squash soup delivers warmth, sweetness, and creaminess in every spoonful. With simple ingredients and a smooth, velvety finish, it’s a comforting dish I come back to throughout the fall and winter seasons.
A velvety butternut squash soup gently sweetened with apple and balanced with aromatic vegetables and warm nutmeg for a cozy, comforting fall dish.
Ingredients
2 tablespoons butter
2 large leeks (white and pale green parts only), chopped
1 large onion, chopped
1 large potato, peeled and cubed
2 cups cubed butternut squash
1 cup diced carrots
1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
1 quart chicken stock
1/4 cup broth or water
1/2 cup light cream
1/4 teaspoon ground nutmeg
Salt and pepper, to taste
2 tablespoons chopped chives
Instructions
Melt the butter in a large pot over medium heat.
Add the leeks and onion and cook until softened and translucent, about 5 minutes.
Add the potato, butternut squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes or until the vegetables are very tender.
Purée the soup in batches using a blender, or blend directly in the pot with an immersion blender.
Return the smooth soup to the pot and stir in the broth or water and the light cream.
Season with nutmeg, salt, and pepper, then let the soup simmer gently for 5 minutes.
Ladle into bowls and garnish with chopped chives.
Notes
Add cinnamon or curry powder for alternate warm flavor profiles.
Use coconut milk instead of cream for a dairy-free version.
Roast the squash beforehand for deeper flavor.
Add a knob of butter before serving for extra richness.
