Butternut Squash with Apple Cider

This butternut squash soup with apple cider brings the essence of fall into your kitchen, filling your home with warming aromas and comforting flavors. The natural sweetness of butternut squash pairs perfectly with apple cider, while warming spices create a soup that tastes like autumn in a bowl. No need for complicated roasting techniques here just simple ingredients that come together effortlessly.

I first made this soup during a particularly chilly October weekend, and it has since become my go to comfort meal when the leaves start changing. My neighbor now requests I bring a batch to our annual block party every fall.

Ingredients

• Butter creates a rich foundation for sautéing the onions
• Yellow onions add sweetness and depth when cooked down properly
• Butternut squash approximately 3.5 lbs provides the creamy base for this soup
• Chicken broth enhances the savory elements while keeping the soup light
• Unsweetened apple cider brings natural sweetness and distinct fall flavor
• Ground dried sage adds an earthy herbal note that complements the squash
• Ground cinnamon contributes warmth and subtle spice
• Pumpkin pie spice contains nutmeg cloves and ginger for complex flavor
• Half and half or heavy cream adds luxurious richness to finish the soup
• Salt and freshly ground pepper for balancing and enhancing all flavors

Step-by-Step Instructions

Prepare the Vegetables

Peel and seed the butternut squash completely before cutting into approximately 3 inch chunks. The size doesn't need to be precise since you'll be blending everything later. In a heavy bottomed soup pot or Dutch oven melt your butter over medium heat then add the chopped onions. Cook them until they become translucent and soft but not browned which takes about 5 to 7 minutes.

Create the Soup Base

Add your chunked butternut squash to the pot with the softened onions. Pour in the chicken broth and apple cider which will provide the liquid needed to cook the squash. Sprinkle in the sage cinnamon and pumpkin pie spice stirring to distribute evenly. Turn the heat up to medium high and bring the mixture to a simmer. Let it cook uncovered until the butternut squash pieces become very tender and easily pierced with a fork approximately 20 to 25 minutes.

Blend to Perfection

Remove the pot from heat and allow the soup to cool slightly for safe blending. Transfer the soup mixture to a blender in three separate batches to avoid overflow and ensure smooth blending. Blend each batch until completely smooth with no remaining chunks. The multiple batches approach creates a silkier texture than trying to blend it all at once. Pour each blended batch back into the pot as you complete it.

Finish with Cream

Once all the soup has been blended and returned to the pot add the half and half or heavy cream. Warm the soup over low heat being careful not to let it boil which could cause the cream to separate. Take time now to taste and adjust seasonings adding more salt and pepper as needed. The soup should have a perfect balance of sweet savory and spicy notes.

Save

The apple cider is truly what makes this soup special. I discovered this ingredient accidentally when I ran out of apple juice one fall and substituted cider instead. The deeper more complex flavor transformed what had been a good soup into something truly memorable. Now I stock up on fresh cider every autumn specifically for this recipe.

Make-Ahead and Storage

This soup actually improves after sitting overnight as the flavors have time to meld together. Store leftovers in airtight containers in the refrigerator for up to 5 days. When reheating do so gently over medium low heat stirring occasionally to prevent scorching. The soup also freezes beautifully for up to 3 months. I often make a double batch and freeze half in individual portions for quick lunches throughout the season.

Creative Serving Suggestions

Transform this soup from a simple starter to a main course by adding toppings. Try crispy bacon bits roasted pumpkin seeds or a swirl of maple cream. For a more substantial meal serve with a grilled cheese sandwich made with sharp cheddar and thinly sliced apples. At my house we enjoy it with fresh crusty sourdough bread for dipping and a simple side salad with apple slices and candied walnuts.

Dietary Adaptations

This recipe is easily adapted for various dietary needs. For a dairy free version replace the butter with olive oil and substitute full fat coconut milk for the cream. Vegetarians can swap vegetable broth for the chicken broth with excellent results. If you prefer a thicker soup use less liquid initially or simmer uncovered longer to reduce after blending. For added protein stir in white beans before blending or top with roasted chickpeas.

Fall Entertaining

This apple cider butternut squash soup makes an elegant first course for autumn gatherings. Serve it in small cups as an appetizer for Thanksgiving or other fall celebrations. For a beautiful presentation drizzle cream in a spiral pattern and drag a toothpick through to create a decorative web effect. I serve this at my annual pumpkin carving party in mugs that guests can sip while they work on their jack o lanterns.

Save

Recipe FAQs

→ Do I need to roast the butternut squash first?

No, roasting isn't necessary for this preparation. Simply peel, seed and cut the squash into chunks, then simmer directly in the liquid until tender enough to blend.

→ Can I use a different type of squash?

Yes! While butternut provides the best texture and flavor, acorn squash or pumpkin can work as substitutes. Just adjust cooking time as needed until the squash is fork-tender.

→ What's the difference between apple cider and apple juice?

Apple cider is typically unfiltered and has a stronger, more complex flavor than apple juice. For this dish, unsweetened apple cider provides the best flavor profile, but juice can work in a pinch.

→ Can I make this dairy-free?

Absolutely! Replace the butter with olive oil and substitute the cream with full-fat coconut milk or your preferred plant-based cream alternative for a dairy-free version.

→ How can I store leftovers?

Cool completely, then store in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed to reach desired consistency.

→ What can I serve with this for a complete meal?

This pairs beautifully with a hearty grain bread, fall salad with apples and nuts, or a grilled cheese sandwich. For protein, consider adding roasted chickpeas on top or serving alongside a simple roasted chicken.