Best 5 Holiday Apple Butternut Squash Soup Recipes

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As the holiday season approaches, warm and comforting dishes become even more appealing. For those looking to add a touch of seasonal flavors to their gatherings, a delectable holiday apple butternut squash soup is a perfect choice. This rich and creamy soup combines the sweetness of apples with the earthy notes of butternut squash, creating a harmonious blend that is sure to impress. With its vibrant orange hue and the aromatic spices that enhance its richness, this soup offers a festive touch to any holiday table. Whether served as an appetizer or as a main course, this soup is guaranteed to bring warmth and cheer to your holiday celebrations.

Let's cook with our recipes!

APPLE BUTTERNUT SOUP



Apple Butternut Soup image

Brighten blustery gray days with steaming bowlfuls of soup that's the color of California sunshine. Jane Shapton really wowed our taste panel with her velvety, rich, and slightly sweet creation! This low-fat recipe's a keeper.

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 6 servings.

Number Of Ingredients 10

1 small onion, chopped
1 tablespoon butter
1 garlic clove, minced
6 cups cubed peeled butternut squash
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1 large apple, peeled and chopped
1/2 cup water
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon salt
1/2 cup half-and-half cream

Steps:

  • In a large saucepan coated with cooking spray, cook and stir onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. Add the squash, broth, apple, water, thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until squash is tender. Cool slightly. , In a blender, process soup in batches until smooth. Return all to the pan; stir in cream and heat through (do not boil).

Nutrition Facts : Calories 172 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 613mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 9g fiber), Protein 4g protein. Diabetic Exchanges

BUTTERNUT SQUASH AND APPLE SOUP



Butternut Squash and Apple Soup image

Soup made with traditional fall crops, butternut squash and Granny Smith apples.

Provided by daniellegray

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 12

5 tablespoons unsalted butter
6 cups 1/2-inch butternut squash cubes
2 cups chopped leeks, white and light green parts only
½ cup chopped carrots
½ cup chopped celery
2 small Granny Smith apples, cored and diced
1 ½ teaspoons dried thyme
½ teaspoon dried sage
5 cups chicken stock
1 cup apple cider
salt to taste
5 slices cooked bacon, crumbled

Steps:

  • Melt butter in a large pot over medium-high heat. Saute butternut squash, leeks, carrots, and celery in hot butter until vegetables are softened, 10 to 12 minutes.
  • Stir apples, thyme, and sage into the squash mixture; pour in chicken stock and cider. Bring mixture to a simmer, reduce heat to low, cover pot with a lid, and cook until vegetables and apples are tender, about 30 minutes. Remove soup from heat and cool slightly, about 10 minutes.
  • Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return mixture to pot and season with salt to taste. Garnish individual servings with crumbled bacon.

Nutrition Facts : Calories 219.5 calories, Carbohydrate 32.9 g, Cholesterol 26.1 mg, Fat 10.4 g, Fiber 4.7 g, Protein 2.8 g, SaturatedFat 6.3 g, Sodium 604.7 mg, Sugar 13.8 g

APPLE-BUTTERNUT SQUASH SOUP



Apple-Butternut Squash Soup image

A Thanksgiving-worthy soup blends tangy, sweet apples with mellow butternut squash. Meanwhile cumin, coriander, ginger, and cayenne add vibrant flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

1 tablespoon unsalted butter
1 medium onion, diced
1 butternut squash (about 2 pounds), peeled, seeded, and chopped
4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional)
2 teaspoons coarse salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
2 cups homemade or store-bought low-sodium chicken or vegetable stock
2 1/2 cups water, plus more if needed
1 jalapeno chile, thinly sliced, for garnish (optional)
Sour cream, for garnish (optional)

Steps:

  • Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
  • Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
  • Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices, and sour cream if desired.

HOLIDAY APPLE BUTTERNUT SQUASH SOUP



Holiday Apple Butternut Squash Soup image

Swanson® Chicken Broth with butternut squash, sweet potato, carrots and apple stewed into a flavor-forward soup giving that wonderful feeling of fall and the holidays.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 50m

Yield 8

Number Of Ingredients 13

2 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
2 pounds butternut squash - peeled, seeded and cut into 1-inch cubes
2 carrots, diced
1 sweet potato, peeled and cubed
1 Gala apple - peeled, cored, and diced
2 tablespoons butter
2 tablespoons brown sugar
½ cup dry white wine (such as Chardonnay)
½ cup cream
¼ teaspoon Chinese five-spice powder
salt and pepper to taste
¼ cup cooked and crumbled bacon
¼ cup chopped green onions

Steps:

  • Combine Swanson® Chicken Broth, squash, carrots, apple, and butter in stock pot. Bring to a boil over medium-high heat; reduce heat to low and simmer until vegetables and apple are soft, about 20 minutes. Remove from heat. Puree mixture using an immersion blender or potato masher.
  • Stir in white wine, cream, brown sugar, and five-spice powder. Place pot over low heat and simmer until heated through, stirring constantly, about 10 minutes.
  • Garnish with bacon and scallions.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 27.6 g, Cholesterol 35.4 mg, Fat 11.1 g, Fiber 4 g, Protein 4.5 g, SaturatedFat 6.1 g, Sodium 448.5 mg, Sugar 10 g

SQUASH APPLE SOUP



Squash Apple Soup image

Here is a great first course! Rich, creamy squash soup with a hint of apple is truly special and worthy of being on your holiday menu. -Holly Wilhelm, Sioux Falls, South Dakota

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 7 servings.

Number Of Ingredients 12

3 celery ribs, chopped
1 large apple, peeled and chopped
1 small onion, chopped
1 tablespoon olive oil
1 tablespoon butter
1 garlic clove, minced
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) chicken broth, divided
2 packages (12 ounces each) frozen cooked winter squash, thawed
Salad croutons and grated Parmesan cheese, optional

Steps:

  • In a large saucepan, saute the celery, apple and onion in oil and butter until tender. Stir in the garlic, poultry seasoning, salt and pepper; cook 1 minute longer., In a blender, combine 1 cup broth and the vegetable mixture; cover and process until smooth. Return to the pan; add squash and remaining broth. Heat through. Serve with croutons and cheese if desired.

Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 620mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

  • Butternut squash is a nutritious and flavorful vegetable that is perfect for making soups. When selecting a butternut squash, look for one that is firm and has a deep orange color.
  • If you don't have a blender or food processor, you can mash the butternut squash and apples with a potato masher until they are smooth.
  • You can use any type of apples you like in this soup. However, tart apples, such as Granny Smith or Braeburn, will give the soup a more complex flavor.
  • If you want a thicker soup, you can add more butternut squash or apples. You can also add a tablespoon or two of cornstarch or flour to the soup before serving.
  • Serve the soup with a dollop of sour cream, yogurt, or crème fraîche. You can also garnish the soup with chopped chives, parsley, or bacon.

Conclusion:

Holiday Apple Butternut Squash Soup is a delicious and festive way to enjoy the flavors of the season. This soup is made with fresh butternut squash, apples, and spices, and it is sure to warm you up on a cold winter day. Whether you are serving it at a holiday gathering or simply enjoying it as a weeknight meal, this soup is sure to be a hit.

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