butternut squash and leeks

Butternut Squash and Apple Soup Recipe

Written by Katie of Good Life Eats

I have not always been a fan of winter squash. I never cared for it as a child, but rather ate it because I was told to – so long as it was covered with enough butter and brown sugar. I was never a picky eater, but I always had a couple things that, even after trying, I just didn’t care for, and squash was one of them.

As an adult, however, I’ve found that sometimes liking or not liking certain vegetables or other ingredients depends so much on how that ingredient is prepared. Not to mention that taste buds mature with age.

It’s always good to keep experimenting and trying new things. Sometimes I surprise myself with the way my tastes have changed.

I know now that I don’t like to eat plain, cooked squash straight out of its shell. I like my squash best when it is cooked and used within a recipe, like with this Butternut Squash and Apple Soup. I’ve found that the variety of winter squash that I like the best is probably butternut squash, thanks to its sweet nutty taste.

Although I definitely have a favorite winter squash, I certainly can appreciate all that winter squash has to offer during a time where, in my opinion, produce is often pretty boring (I have always favored the brightly colored spring and summer fruits and vegetables).

Winter Squash Tips and Tidbits

butternut squash and leeks

How to Select Winter Squash

Look for a squash that feels firm and heavy. Skins of winter squash should smooth and matte and be free of cracks, soft spots, mold or other imperfections.

How to Store Winter Squash

Winter squash does not require refrigeration for long term storage. Under proper conditions, winter storage can keep for about a month. Try storing squash in brown paper bags in a dark, cool place (around 50 degrees F; 10 degrees C).

Paper bags are preferred over plastic because plastic bags trap moisture and can cause rot whereas paper bags are breathable.

Health Benefits of Squash

Winter squash is often a great source of fiber as well as vitamin A and vitamin C, which are helpful during cold and flu season.  Butternut squash, specifically, is also a good source of potassium and vitamin E.

butternut squash apple soup recipe

Recipe: Butternut Squash and Apple Soup

If using a blender, be sure to hold the lid down with a towel and your hand and always puree with caution. I usually start on low and work up to high puree. I like to use my blender to make pureed soups, but you can also use a food processor or immersion blender.

Some of my favorite varieties for this soup are: Braeburn, Gala, or Honeycrisp, but you can use whichever apples are your favorite. I prefer to use the sweet apples for this soup rather than ones that are more tart, like Granny Smith.

This recipe comfortably serves 4 when paired with a side of bread or savory scones. We love Gruyere Sage Scones as a side.


  • 1 tablespoon olive oil
  • 16 ounces cubed butternut squash, about 1 large squash
  • 1 small leek, cleaned and sliced, about 1/3 cup
  • 1 clove garlic, minced
  • 3/4 cup cubed apple pieces
  • 2 cups chicken or vegetable broth
  • 1/2 cup water
  • 1 bay leaf
  • salt and pepper, to taste
  • 1 teaspoon maple syrup
  • 1 – 1 1/2 teaspoon fresh minced sage leaves
  • 1/4 cup heavy cream or half and half


In a dutch oven or deep cast iron skillet, heat 1 tablespoon of olive oil until shimmering. Add the butternut squash and saute over medium heat for about 10 minutes, stirring frequently. If the squash begins to brown, turn heat to low.

Add the prepared leeks and garlic to the pan with the squash. Saute for 1 minute. Add the apples and saute for another 2 – 3 minutes.

Cover the vegetable mixture with the broth and water. Add the bay leaf. Simmer over medium-low to low heat until the squash and apples are very tender, about 7-10 minutes. Remove and discard the bay leaf.

Transfer mixture (carefully) to a blender or food processor and puree until smooth. Add the maple syrup, sage and half and half or cream. Blend again until combined. Taste and then season with salt and pepper according to your preference.

Serve immediately. Garnish with cream, sour cream, and/or additional sage leaves if desired.

More Butternut Squash Recipes

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset!”

What is your favorite way to enjoy winter squash? Do you have a favorite variety?

About Katie G

Katie’s lifelong interest in food has shown her that part of the goodness in life is enjoying delicious food with friends and family. Katie Goodman is the cook, recipe developer, and self-taught photographer behind GoodLife Eats. It is there that she shares what she finds good in the kitchen and in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week.

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  1. This sounds lovely!

  2. LOVE butternut squash soup. It’s the perfect cozy fall meal. Thanks for posting!

  3. Butternut squash (any winter squash, really) and apple is one of my favorite combinations, and I’ve several different soup variations on that theme. At the local farm stands, at this time of year, I can find huge bins of up to 20 different types of winter squash, and tons of apples, so it’s a natural pairing.

  4. Amber | Bluebonnets & Brownies says

    That is one beautiful soup. I don’t really buy squash very often, except yellow squash or zucchini – stuff for the grill. I should give this soup a shot, I bet it’d become my new favorite.

  5. I have a similar recipe that I love…instead of using the stovetop, I roast the squash and apple together in the oven. I’ve also tried it using coconut milk for a bit of a different spin.

  6. Mrs. Graham Gardens says

    I am a huge fan of butternut squash and soup – thank you for this recipe!

    I love to make pumpkin soup in the fall and this looks like another real winner.

  7. Love the color of this soup! Butternut squash is one of my favorites so I am adding this to my to-make list!

  8. Love love love squash in all their varieties!

  9. I make a similar soup but have never tried adding maple syrup. Will give that a shot next time. Sounds like a nice enhancement.

  10. I love mine roasted with a sprinkle of herbs de provence. It’s funny how our tastes change as we get older, I know there are quite a few things I eat now I would have never touched growing up.

  11. very true, liking a certain dish does depend on the way it is prepared. a presentation fault can ruin even pumpkin juice. hahaha

  12. My husband has informed me he could eat soup every day, and it is usually so much healthier for you! I am going to have to give this a try and check out any other soup recipes you have!

  13. Wow. This recipe sounds great. I’ll have to try it out when I get my next batch of squash. I’m not a huge squash fan, but my kids actually LOVE my brown butter squash bread. I call it pumpkin bread because of the color, but really, I use any orange squash. It’s nutty and not too sweet… you may want to give it a try.

  14. Thank you for your squash tips…Very helpful!

  15. It’s not quite fall weather here in California, but it is getting cooler. I made this today during half time of the football game. I have tasted a lot of butternut squash soups, and I will have to say this is the best I have ever had. I will definitely make it again! Thanks for posting!

  16. I made this for a family dinner and it was quite good! Very filling and just a bit different from soup with only squash in it. I love your recipes! Thank you!

  17. This soup sounds incredibly delicious and these photos are absolutely gorgeous – they may even make the fiance reconsider squash.

  18. I made this last night and it was yummy! Thank you! And, much to my surprise, I didn’t make a huge mess. That’s a first…

  19. Yum, this butternut squash soup look so tasty. You can’t go wrong with apple(my favorite). Thanks for sharing!

  20. Nancy Gardiner says

    The butternut squash looks so good i crave for it right now thank you for sharing the recipe.

  21. I made this today and it was fabulous! I felt like I was eating a first course at a fancy restaurant. The flavor was perfect! I found that I only needed half of a squash and half of a leek to get the quantities called for in the recipe (maybe I had large veggies!), and I also used dried sage instead of fresh…but it all came together so deliciously, and now my house smells awesome. Thanks!

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