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Creamy Butternut Squash & Apple Bisque: Easy Fall Soup

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A velvety, creamy butternut squash and apple bisque that’s perfect for cozy fall evenings. Roasted squash and apples blend into a silky soup with warm spices, offering a balance of sweet and savory flavors without being too heavy.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5–3 pounds), peeled and cubed into 1-inch pieces
  • 2 medium apples (Honeycrisp, Fuji, or Gala), cored and cut into 1-inch chunks
  • 1 medium yellow onion, peeled and cut into similar-sized pieces
  • 4 cloves garlic, whole with skins on
  • 4 cups vegetable or chicken broth (low-sodium recommended)
  • 3 tablespoons olive oil
  • 1 tablespoon maple syrup (optional)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (freshly grated if possible)
  • 1 teaspoon salt (plus more to taste)
  • Black pepper to taste
  • Optional toppings: toasted pumpkin seeds, heavy cream or coconut milk swirl, fresh thyme leaves, crumbled crispy bacon

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper if desired.
  2. Prep the butternut squash: Cut off both ends, slice in half where the narrow neck meets the round bulb. Use a vegetable peeler to remove the skin. Cut the bulb in half and scoop out seeds and stringy bits. Cube into roughly 1-inch pieces (about 5-6 cups).
  3. Prep the apples and onion: Core the apples (no need to peel) and cut into 1-inch chunks. Peel the onion and cut into similar-sized pieces. Leave garlic cloves whole with skins on.
  4. On the baking sheet, combine cubed squash, apple chunks, onion pieces, and whole garlic cloves. Drizzle with 3 tablespoons olive oil, then sprinkle with ½ teaspoon cinnamon, ¼ teaspoon nutmeg, 1 teaspoon salt, and several grinds of black pepper. Toss with hands until evenly coated. Spread into a single layer.
  5. Roast for 30-35 minutes until squash is tender when pierced with a fork and edges are caramelized. Halfway through, shake the pan or stir for even cooking.
  6. Remove from oven and let cool for about 5 minutes.
  7. Squeeze the soft, caramelized garlic flesh from the skins into a small bowl. Discard skins.
  8. Transfer roasted squash, apples, and onion to a large pot or Dutch oven. Add the roasted garlic paste. Pour in 4 cups of broth (start with 3 cups for thicker soup).
  9. Bring to a gentle simmer over medium heat and cook for 10 minutes, stirring occasionally. If using maple syrup, stir it in now.
  10. Blend until smooth using an immersion blender directly in the pot, or in batches in a regular blender (fill no more than halfway, remove center cap from lid, cover with a towel, and blend).
  11. Taste and adjust seasoning with more salt, pepper, or a pinch of cinnamon if needed. Add more broth to thin if desired.
  12. Serve hot with desired toppings.

Notes

Don’t skip the roasting step—it concentrates flavors and adds depth. For a thicker soup, start with 3 cups of broth and add more as needed. The soup tastes even better the next day as flavors meld. For a dairy-free version, skip cream or use full-fat coconut milk. To peel squash safely, microwave whole for 2-3 minutes first to soften skin.

Nutrition

Keywords: butternut squash soup, apple bisque, fall soup, creamy soup, roasted squash soup, easy soup recipe, vegetarian soup, gluten-free soup

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