Butternut Squash Soup made with Apple Cider will fill your home with the aromas of fall. The combination of apple cider and butternut squash with the addition of warming spices makes this soup the definition of fall flavours. Butternut Squash Soup made with Apple Cider is very quick to make!

Simply chop the onion and peel and cut up the butternut squash.  (It’s not necessary to roast the butternut squash.)  Pour in the broth, apple cider and spices and allow the soup to simmer before blending it up to be smooth and creamy. Couldn’t be easier! I love topping this soup with an extra swirl of cream and a handful of hearty Cinnamon Spiced Granola.

While developing this recipe, I was reminiscing about the first time I made a pureed Butternut Squash soup. Geoff and I were living in our first apartment and since he had graduated from university, times weren’t as tight financially. I decided to experiment with meals that I had previously felt were too expensive to make. I browsed through a few cookbooks and I chose to make roasted butternut squash and bartlett pear soup seasoned with rosemary.

For some reason, after looking over the recipe, I felt like I might need a friend to metaphorically hold my hand through the experience. So, I invited my friend Luke over to help me make my first ever pureed soup. It was a good thing he came because he really taught me a lot. I sat in front of the oven door while the brown sugar-crusted slices of Bartlett pear softened and caramelized. I opened the oven door anxiously every 5 minutes to make sure they weren’t burning. Everything turned out fine despite my worry and unsurprisingly, the soup was incredibly delicious. Above is a photo of Geoff at the table from that evening.

We purchased wine (a very rare treat at the time) and some beautiful store-bought rustic loaves. We invited Geoff’s brothers over and really enjoyed this soup. Of course, I took many pictures of my creation. I felt so happy and proud of my accomplishment.  Since that day I’ve made butternut squash soup dozens of times. I love to make double batches and freeze containers of it to have for lunch or for a quick supper.

What to serve with Apple Cider Butternut Squash soup:

• Pair with a side salad like Half Baked Harvest’s Fall Harvest Honey Crisp Apple and Kale Salad
• Simply purchase a beautiful loaf of sourdough bread from a local shop or market and slice some cheese and apples. Serve with hummus or herbed butters to make a simple charcuterie style meal
• Apple Cider Butternut Squash soup can be served as  a starter for Thanksgiving dinner - Or serve as an appetizer before the main course of any meal. Apple Cider Butternut Squash Soup would be a delicious first course before serving Ina Garten’s Lemon and Garlic Roast Chicken

Frequently Asked Questions About Butternut Squash Soup made with Apple Cider Recipe

Can you freeze butternut squash soup?

Absolutely! It freezes well. I personally make double batches and freeze half for another dinner. I freeze this soup in washed plastic yogurt containers.  I leave the cream out and add it later when I’m prepared to serve the soup. 

Is butternut squash soup gluten-free?

Yes, it is!  If you’re serving this soup for a person who has a gluten sensitivity you could pair butternut squash soup with a side of cornbread.

Can I use frozen butternut squash to make soup?

Yes!  Using frozen cut-up butternut squash will make this soup even easier to prepare and if you can pick it up on a sale-- even better!  Purchasing frozen cut-up butternut squash can be a good option when butternut squash isn’t in season.  It is typically frozen during the peak of squash season.

How to Make Butternut Squash Soup made with Apple Cider Recipe

Begin by peeling and seeding the butternut squash. Roughly cut into 3-inch chunks. In a heavy-bottomed soup pot or Dutch oven, melt 2 tablespoons of butter over medium heat and cook onion until translucent.

Add butternut squash and chicken broth, apple cider, sage, cinnamon, and pumpkin pie spice. Turn the heat up to medium-high and simmer the soup until the butternut squash is very soft and pierced easily with a fork.

Take the soup off the heat and allow it to cool enough that it’s safe to blend. With a blender, blend the soup in three batches until it’s totally smooth and creamy. (If you don’t have a blender you can use a handheld immersion blender although I have found they don’t get soups quite as smooth.)  Return the pureed soup to the Dutch oven.

Add cream and rewarm the soup over low heat. Taste the soup now and take the time to adjust the seasonings.  Add more salt and pepper to taste.  Top the soup with croutons, or Cinnamon Spiced Granola and/or a drizzle of cream or goat cheese. Enjoy! 

Tip for Making Butternut Squash Soup made with Apple Cider Recipe

If you have a blender, I highly recommend blending the soup in batches instead of using an immersion blender. I find that an immersion blender doesn’t get the soup quite as creamy and smooth. 

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Apple Cider Butternut Squash Soup Recipe

If you make this Apple Cider Butternut Squash soup please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy