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.

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

Prep Time 15

Cook Time 30

Total Time 45

Servings

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.

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Nutrition