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+ servings
two bowls of butternut squash apple soup

Butternut Squash Apple Soup

With fresh butternut squash and apples, this soup is the definition of fall soup that is made better by a delicious pecan crumble.
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 479kcal
Author Ryan Beck



  • 2 tablespoon unsalted butter
  • 1 medium sweet onion, chopped
  • 1 Honeycrisp apple, cored, peeled and cut into 1 inch chunks
  • kosher salt + black pepper
  • 3 garlic cloves, minced
  • 4 cups butternut squash (about 1.5 lbs), peeled, seeded and cut into 1 inch chunks
  • 4 cups chicken or vegetable broth
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1 tablespoon honey
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon thyme, diced

Pecan Crumble

  • 1 cup chopped pecans
  • ½ cup old-fashioned oats
  • 2 tablespoon all-purpose flour
  • 2 tablespoon light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 4 tablespoon unsalted butter, at room temperature



  • In a large pot, melt the butter and add the onions and apple. Season with salt and pepper and cook for about 5-7 minutes or until soft and translucent. Add the garlic and cook for 30 seconds.
  • Add broth, butternut squash, salt and pepper to the pot and bring to a boil. Reduce the heat to medium and cook until the butternut squash is tender, which should take about 15-20 minutes. Turn off the heat and puree with a handheld immersion blender until smooth. You can also add to blender in batches and puree.
  • Add the milk, cheese, honey, cinnamon, ground cloves, nutmeg, cayenne pepper and thyme and stir. Bring to simmer and taste and adjust the seasoning if needed. If you need to thin the soup, just add some water. Ladle the soup into bowls and top with some pecan crumble.

Pecan Crumble

  • Preheat oven to 350°F. Make the crumble by combining the chopped pecans, oats, flour sugar, cinnamon, nutmeg and salt in a medium bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal.
  • Transfer to a parchment-lined baking sheet and bake for 20 minutes, flipping halfway through.


  • Use quality low-sodium chicken or vegetable broth. Remember a lot of the flavor will come from the broth.
  • Use an immersion blender to puree the vegetables. It is much easier than adding to the blender in batches.
  • Do not skip on adding the milk as it adds richness and mouthfeel you wouldn't get otherwise. If you don't want to use whole milk, you could try coconut milk.
  • Don't use pre-shredded cheese. It doesn’t taste as good and also has additional ingredients that you don’t need.


Serving: 1bowl | Calories: 479kcal | Carbohydrates: 41g | Protein: 19g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0g | Cholesterol: 41mg | Sodium: 1064mg | Potassium: 324mg | Fiber: 7g | Sugar: 14g