Ina Garten butternut squash and apple soup that’s creamy, comforting, and perfect for chilly nights. Easy, delicious, and full of flavor.
Ina Garten Butternut Squash and Apple Soup
There are certain recipes I come back to every single year, and this butternut squash and apple soup is one of them. The minute the air turns crisp, I start craving warm, comforting bowls of soup and this one always feels a little extra special.
Inspired by Ina Garten’s classic recipe from Barefoot Contessa Parties, this soup recipe is simple and delicious. It’s the kind of meal that makes your kitchen smell amazing while it simmers away. Perfect for chilly evenings, holiday menus or anytime you want a nourishing bowl of comfort.
The natural sweetness of the squash and apples creates a rich, velvety soup, with just a hint of warmth from the curry powder. It’s creamy without being heavy, cozy without being fussy, and it tastes like fall in a bowl.
Why You’ll Love This Creamy Butternut Squash Soup
Naturally creamy without the heavy cream.
A sweet and savory balance from the squash and the apples.
Ina’s recipe is elegant enough for guests but easy enough for weeknight meals with the family.
This recipe is freezer-friendly, great for meal prep and leftovers.
It feels comforting and perfect for soup season.
What You Need to Make Ina Garten Butternut Squash and Apple Soup
2 tablespoons good olive oil
2 tablespoons unsalted butter
2 cups yellow onion, chopped
2 large butternut squash (about 4 pounds total), peeled, seeded, and cubed
2 sweet apples (Honeycrisp or McIntosh), peeled, cored, and chopped
1 tablespoon mild curry powder
½ teaspoon freshly ground black pepper
3 cups chicken stock or vegetable stock for vegetarian option
1 cup apple cider or apple juice
Optional garnish: sour cream or Greek yogurt, toasted pumpkin seeds, fresh thyme, sliced apples.
How to Make Ina Garten’s Butternut Squash Soup
- In a large stockpot or a dutch oven over low heat, warm the butter and olive oil. Then add the chopped yellow onions and the curry powder, cook uncovered until the onions are tender and translucent. About 15-20 minutes. Scrape the bottom of the pot occasionally to be sure the onions are not sticking.
- Peel the butternut squash, cut in half and scrape out the seeds. cut the squash into chunks. Peel, core and quarter the apples, then cut into chunks.
- Add the squash, apples, salt, pepper, apple cider and 3 cups of stock to the pot. Bring the mixture to a boil, cover and reduce heat to low.
- Cook until the squash and the apple are tender, about 30-40 minutes.
- Using an immersion blender, food processor or a Vitamix high powered blender puree the mixture.
- Pour the soup back into the pot, add enough water or apple cider to make the soup the consistency you like. It should be served thick. Taste the soup and add additional salt and pepper if needed. Ladle into bowl, garnish and enjoy.
Looking for more soup recipes? Or recipes from Ina Garten?
- Ina’s Old Fashioned Apple Crisp
- Ina Garten Raspberry Crumble Bars
- Lemon Yogurt Loaf Cake
- The Barefoot Contessa Outrageous Brownies
- Roasted Butternut Squash Soup
- French Cauliflower Soup
- Sweet Potato and Pumpkin Soup
Variations
- Use 3 cups of water in place of the stock. Or substitute vegetable stock or broth for the chicken stock. You an also use low sodium chicken stock if you are watching your salt intake.
- To enhance the natural sweetness of the soup add a 1/4 teaspoon ground cinnamon, or 1/8 teaspoon ground nutmeg.
- Ground ginger, 1/4 teaspoon or a 1/4 teaspoon smoked paprika will make the soup more savory and tone down the sweetness.
- Use Granny Smith apples for a little tartness. Do not use Red Delicious or other soft apples.
- Roast the butternut squash and apples for a richer flavor.
- Serve soup with crusty bread, homemade crackers, or my favorite Easy Little Bread.
How to Store Soup
- Cool the soup to room temperature before refrigerating to avoid raising the temperature inside your refrigerator. Once cool, transfer the soup to an airtight container or storage bag.
- The soup will keep in the refrigerator for four to five days when stored properly. The soup may thicken as it sits, requiring a splash of stock when reheating.
- For longer storage, place soup into storage bags or a freezer safe airtight container for up to 3 months.
- When ready to eat reheat gently on the stovetop, stirring occasionally.
Until Next Time
This Ina Garten inspired butternut squash and apple soup is one of those recipes that never goes out of style. It’s cozy, comforting, and effortless, just like Ina and everything she makes.
Have a wonderful day friends, thank you for spending part of it with me!
You can also keep up with me on Pinterest, Instagram, and Facebook. And last but not least, if you like Pinecones & Acorns share it with a friend!
This post contains affiliate links, if you make a purchase I will earn a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases. If you choose to purchase after clicking a link, I may receive a commission at no extra cost to you.
PrintIna Garten Butternut Squash and Apple Soup Made Simple
Ina Garten butternut squash and apple soup that’s creamy, comforting, and perfect for chilly nights. Easy, elegant, and full of flavor.
- Total Time: 0 hours
- Yield: 4-8 servings 1x
Ingredients
-
2 tablespoons unsalted butter
-
2 cups yellow onion, chopped
-
2 large butternut squash (about 4 pounds total), peeled, seeded, and cubed
-
2 sweet apples (Honeycrisp or McIntosh), peeled, cored, and chopped
-
1 tablespoon mild curry powder
-
-
½ teaspoon freshly ground black pepper
-
3 cups chicken stock or vegetable stock for vegetarian option
-
1 cup apple cider or apple juice
-
Optional garnish: sour cream or Greek yogurt, toasted pumpkin seeds, fresh thyme, sliced apples.
2 tablespoons good olive oil
Instructions
In a large stockpot or a dutch oven over low heat, warm the butter and olive oil. Then add the chopped yellow onions and the curry powder, cook uncovered until the onions are tender and translucent. About 15-20 minutes. Scrape the bottom of the pot occasionally to be sure the onions are not sticking.
Peel the butternut squash, cut in half and scrape out the seeds. cut the squash into chunks. Peel, core and quarter the apples, then cut into chunks.
Add the squash, apples, salt, pepper, apple cider and 3 cups of stock to the pot. Bring the mixture to a boil, cover and reduce heat to low.
Cook until the squash and the apple are tender, about 30-40 minutes.
Using an immersion blender, food processor or a Vitamix high powered blender puree the mixture.
Pour the soup back into the pot, add enough water or apple cider to make the soup the consistency you like. It should be thick. Taste the soup and add additional salt and pepper if needed. Ladle into bowl, garnish and enjoy.
- Prep Time: 15 minutes
- Cook Time: 40-60 minutes
- Method: Stovetop
