Maple Butternut Squash and Apple Soup

This butternut squash soup gets its depth from maple and apple and sweet potatoes blended right in. Creamy, smooth, and full of fall flavor in every spoonful.

Maple Butternut Squash and Apple Soup for Fall

Maple, butternut squash, and apple sound like they’re destined for dessert, but in this butternut squash soup they go full-on savory with just the right edge of sweet. I use butter to soften everything down, the squash and sweet potato turn creamy, and the apples keep it alive without tipping it into pie territory. Then the maple syrup shows up and does what it always does in fall recipes – ties everything together in a way that tastes richer than it should.

This is the kind of creamy maple butternut squash soup you want when the seasons turn and you need something to take the chill off. It’s a smooth, golden bowl of comfort that has nuance. Easy enough for a weeknight dinner or as the first thing to hit the table at Thanksgiving.

A little chive on top, plenty of black pepper, and it looks as good as it tastes. It’s a butternut squash and apple soup that’s going to fit right into your fall cooking meal plan.

Why I Love This Recipe

• Maple takes butternut squash soup in a luxe direction.
• It’s fall in a bowl, spoon required.
• Apples keep the cream in check so it never tips too sweet.
• Sweet potatoes give the soup a velvet heft without weighing it down.

Ingredients

This maple butternut squash soup with apple is pure fall in a pot. Here’s what you need to make it:

• Butter – the boss of every good soup.
• Onion – necessary flavor.
• Apple – sweet but with an edge.
• Butternut squash – butternut squash soup’s golden child.
• Sweet potato – softens everything out.
• Vegetable broth or stock – the background flavor.
• Heavy cream – adds the necessary mouthfeel to the base.
• Maple syrup – the flavor that ties this butternut squash soup together.
• Salt and pepper – the power couple.
• Chives – for a green little finish.

How to Make Maple Butternut Squash and Apple Soup

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (get things going)
  Melt the butter in a big pot and toss in the onion, apple, squash, and sweet potato. Let everything soften together until the onion looks translucent and smells sweet.
• Step Two (the simmer)
  Pour in the vegetable broth, crank the heat to a boil, then drop it down to a gentle simmer. Leave it for about 20–30 minutes, just until all the vegetables are soft enough to mash with a spoon.
• Step Three (blend it smooth)
  Scoop the mixture into a blender and purée until it’s silky. If you want it extra refined, strain it back into the pot, but honestly it’s plenty smooth as is.
• Step Four (finish and serve)
  Stir in the cream and maple syrup. Taste, then add salt and pepper until it feels right. Ladle into bowls, top with chives and a little more pepper, and it’s ready.

Recipe Tips

Here are a few tips to make this fall butternut squash soup recipe turn out perfect.

• The apples I suggest are Cosmic Crisp, Pink Lady, or Fuji. They have the right balance of tart and sweet for this recipe.
• For restaurant-level creaminess, blend in batches and strain the purée back into the pot. If you don’t care about that, use a stick blender right in the pot for easier cleanup.
• Always use real maple syrup, not pancake syrup. The flavor is deeper and makes all the difference.
• Always finish with extra pepper. It makes the sweetness snap into place.
• If you like the savory side of squash, try my butternut-Boursin-bacon soup next.

Storage & Freezing

Here’s the details on how this creamy butternut squash soup holds up past day one.

• Fridge: Store in an airtight container for up to 4 days. The flavors deepen as it rests.
• Reheating: Warm gently on the stove over low heat. Stir often and add a splash of broth or cream if it thickens too much.

Freezing

• Best Way: Freeze before adding the cream and maple syrup. Reheat, then stir them in fresh for the smoothest texture.
• If Freezing Finished Soup: It works, but the cream may split. Just re-blend after reheating to bring it back together.
• Pro Move: Freeze in single-serve containers so you can grab one for a quick lunch instead of defrosting the whole batch.

FAQs

• Can I use frozen butternut squash for this soup?
  Yes, frozen squash works fine here. Since it’s already peeled and diced, it cuts down prep time. Just know it may cook a little faster than fresh.
• What’s the best broth to use in butternut squash soup?
  Vegetable broth keeps it vegetarian, but chicken broth gives more depth if you’re not worried about that. Either way, make sure it’s a good-quality broth since it’s the base of the soup.
• Can I roast the vegetables instead of simmering?
  You can, and it will add a deeper, caramelized flavor. Roast everything until tender, then blend with the broth before finishing with cream and maple syrup.
• Does maple syrup really make a difference in maple butternut squash soup?
  It does. Maple adds a subtle sweetness that ties the squash, apple, and sweet potato together. Pancake syrup won’t give the same result, so stick with pure maple.
• How do I keep butternut squash and apple soup from tasting too sweet?
  Use the apple varieties suggested, add extra pepper, and don’t overdo the maple syrup. The seasoning at the end is what keeps the sweetness balanced.

More Fall Soup Recipes

More fall soups worth bookmarking:

• Creamy Red Pepper Coconut Soup – silky with a little warmth from the coconut.
• Kale and White Bean Sausage Soup – Italian sausage, garlic, and beans make it hearty.
• Creamy Tomato Chipotle Soup – the one you want with grilled cheese.
• Carrot, Parsnip Ginger-Lime Soup – bright and earthy with a citrus kick.

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Print Recipe

5 from 6 votes

Maple Butternut Squash and Apple Soup

Maple Butternut Squash and Apple Soup blends butternut squash, sweet potato, apple, and maple syrup into a smooth fall recipe with cream for richness.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Comfort Food, Side Dish, Soup

Cuisine: American

Keyword: autumn squash soup, butternut squash soup recipe, creamy butternut squash soup, fall soup recipe, maple butternut squash and apple soup

Servings: 6

Calories: 295kcal

Author: Cathy Pollak

Equipment

• large pot or Dutch oven. For simmering the soup.
• Blender or stick blender. For making it smooth.
• Chef's knife For prepping vegetables.

Ingredients

• ½ cup (115 g) butter
• 1 cup (150 g) diced yellow onion
• 1 medium (about 1 cup / 150 g) peeled, cored, diced (Cosmic Crisp, Pink lady or Fuji) apple
• 2 cups (300 g) peeled, diced butternut squash
• 1 cup (200 g) peeled and diced sweet potato
• 2½ cups (600 ml) vegetable broth or stock
• 1 cup (240 ml) heavy cream
• ¼ cup (60 ml) maple syrup (not pancake syrup)
• salt and pepper to taste
• minced chives for garnish

Instructions

• In a large pot, melt the butter over medium heat. Add the onion, apple, butternut squash, and sweet potato, and cook until the onion is translucent.
  ½ cup (115 g) butter, 1 cup (150 g) diced yellow onion, 1 medium (about 1 cup / 150 g) peeled, cored, diced (Cosmic Crisp, Pink lady or Fuji) apple, 2 cups (300 g) peeled, diced butternut squash, 1 cup (200 g) peeled and diced sweet potato
• Pour in the vegetable broth and bring to a boil. Lower the heat and simmer for 20–30 minutes, or until the vegetables are soft.
  2½ cups (600 ml) vegetable broth
• Transfer the mixture to a blender and purée until smooth. Strain back into the pot if you want an extra silky texture.
• Stir in the heavy cream and maple syrup. Season with salt and pepper to taste.
  1 cup (240 ml) heavy cream, ¼ cup (60 ml) maple syrup, salt and pepper
• Ladle into bowls and top with chives and extra black pepper.
  minced chives

Notes

• Use pure maple syrup, not pancake syrup, for the best flavor.
• If you want to freeze the soup, leave the cream out and stir it in after reheating.
• A stick blender works for blending right in the pot, though a countertop blender gives the smoothest purée.
• Apple varieties like Cosmic Crisp, Pink Lady, or Fuji give the right tart-sweet balance.

 

If you’re making this maple butternut squash and apple soup, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition Facts

Maple Butternut Squash and Apple Soup

Amount Per Serving (340 g)

Calories 295 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 13g81%

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 55mg18%

Sodium 290mg13%

Potassium 520mg15%

Carbohydrates 26g9%

Fiber 3g13%

Sugar 12g13%

Protein 3g6%

Vitamin A 18000IU360%

Vitamin C 18mg22%

Calcium 90mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Maple Butternut Squash and Apple Soup? I’d love to hear how it turned out – leave a comment below and let me know.

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