Butternut Squash and Apple Soup

I’ve been making squash soup for years. This is probably my favorite iteration. The tartness from the granny smith apples pair really well with the natural sweetness of the squash. This is a family favorite + perfect for Thanksgiving. Consider serving in small little shooters as appetizers!

Butternut Squash and Apple Soup

Serves 6-8 as appetizers; many more if used as shooters for appetizers

Shopping List

  • 1 large butternut squash, peeled and chopped

  • 2 granny smith apples, peeled and diced

  • 1 large yellow onion, chopped

  • 2 tbsp unsalted butter

  • 2 tsp kosher salt

  • a few grinds of fresh cracked pepper

  • 1 tsp dried sage (or about a tbsp chopped fresh)

  • 3 tbsp maple syrup

  • 2 tbsp brown sugar

  • 3 tbsp extra virgin olive oil

  • 2 cups low sodium chicken broth
  • 2 cups water
  • 1-2 tbsp heavy cream
  • 1/2 cup chopped pecans + ground cinnamon and sea salt 


Preheat oven to 425 degrees.

Whisk together the maple syrup, brown sugar, 1 tsp of salt, some fresh cracked pepper, the sage, and olive oil in a small bowl. Place butternut squash in a large bowl, pour the oil mix on top and toss. Place squash on a baking sheet lined with parchment or non stick spray and roast butternut squash in the oven for about 30 minutes.


*** Note: You can opt to just throw the squash in the dutch oven in the step below with all of the oil/syrup/sugar; however, I find that roasting brings out a nice caramelization of the squash which is beneficial to this soup***

Meanwhile, in a large dutch oven, melt 2 tbsp of butter and add the chopped apples and onions plus a large pinch of salt. Let these cook on low so they sweat for about 10-15 minutes.

When the squash is done, add the squash to the dutch oven, with all the leftover roasting liquid. Give the mix a good stir and add the broth and water. Bring the soup to a boil and then reduce to a simmer for about 20 minutes.


While that is simmering, place a sauté pan over medium low heat and add your pecans. Sprinkle with a pinch of sea salt and a pinch of ground cinnamon. Allow to cook, shaking the pan occasionally, for 3-5 minutes. Remove from heat and set aside.

Next, either transfer the soup to a large blender or use an immersion blender to puree the soup until smooth.

Finish with some heavy cream, and season with salt and pepper to taste. Serve with toasted cinnamon pecans sprinkled on top.