Butternut Squash and Apple Soup with Toasted Croutons

Calling all butternut squash soup lovers. I have the best butternut squash and apple soup with toasted croutons to share with you. It's healthy and simple yet packed with so much flavour. It’s got sweetness from apples, squash, and carrots and has a kick of curry powder. Top it with a layer of homemade toasted croutons and crispy pancetta, or leave them both out and keep this meal completely vegan and gluten-free. Guys, I’m convinced this may become your favourite butternut squash soup recipe. It is so good. 

I am the kind of person who could eat butternut squash year round, so I obviously get super excited when it is actually in season. This comforting butternut squash and apple soup is exactly what I crave on a long, cold, fall day. And the best part is that it doesn’t have to sit on the stove for hours. With just 15 minutes prep, and less than an hour on the stove, you can serve this comfort food relatively quickly, even after a busy work day. And the leftovers? They seem to get better every day.

Ingredients

• vegetable oil
• pancetta - this adds a salty crunch to each bite that takes this soup to another level, but is completely optional. Leave it out if you want to keep this soup vegan.
• onion
• carrots
• celery
• potatoes - Yukon gold potatoes or russet potatoes give the creamiest texture.
• butternut squash, peeled and cut into ½-inch pieces
• Granny Smith apples, peeled and cut into ½-inch pieces
• apple cider vinegar
• vegetable stock (or chicken stock)
• water
• curry powder
• cinnamon
• salt and pepper
• fresh sage leaves (or thyme)
• toasted croutons - made with white bread, olive oil, and salt. Try it with easy no-knead bread or small batch sourdough bread. The toasted croutons are absolute perfection and soak up all of that delicious, creamy soup.

You will also need a large cooking pot or dutch oven AND a food processor, an immersion blender or heavy duty blender.

How to Make the Best Butternut Squash and Apple Soup with Toasted Croutons

1. Cook the pancetta (if using): Heat oil in a large cooking pot or dutch oven over medium-high heat. When shimmering hot, add pancetta (if using) and cook until crispy, about 5 minutes. Remove with a slotted spoon and place in a paper towel-lined bowl or plate. Set aside.
2. Sauté the vegetables: In the same pot, add onion, carrots, and celery. Cook, stirring often, until just beginning to brown, about 5 to 7 minutes. Season with ½ teaspoon salt and pepper. Add potatoes, butternut squash, and apples. Cook for 10 minutes, stirring as needed.
3. Add liquids and seasoning: Pour in apple cider vinegar, vegetable stock (or chicken stock), and water. Add remaining ½ teaspoon of salt, curry powder, cinnamon, and whole sage leaves.
4. Simmer: Bring to a boil. Then, reduce heat and simmer, covered, for 20 minutes. Test the vegetables with a fork to see if they’re cooked through and tender. If you can easily insert a fork, then they are fork tender and ready. 
5. Puree the soup: When ready, discard the sage and use an immersion blender to puree the soup directly in the pot or carefully transfer soup to a food processor or heavy duty blender. Process until soup is fully puréed (do this in batches, if needed) and return the soup to the pot. Taste and adjust seasoning as needed.
6. Serve: Top soup with toasted croutons and reserved pancetta, and serve warm.

How to Make Homemade Croutons

Preheat oven, toaster oven, or air fryer to 375 F. Place cubed bread in a small bowl, then drizzle with olive oil and salt. Place bread on a lined baking sheet (or place into the air fryer basket) and bake for 5-7 minutes, or until bread is lightly toasted and brown.

More Fall Soup Recipes

• Roasted Butternut Squash Soup
• Roasted Butternut Squash and Cauliflower Soup
• Creamy Cauliflower and Garlic Soup
• 30-Minute Butternut Squash Soup
• Lemon Chicken Orzo Soup
• Coconut Curry Lentil Soup
• Coconut Curry Pumpkin Soup

This easy butternut squash and apple soup forms a part of my 25 warm and cozy fall soup recipes. Follow the link to check out all of my 25 fall favourite soups.

Butternut Squash and Apple Soup with Toasted Croutons

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★★★★★

5 from 4 reviews

• Author: Sam | Ahead of Thyme
• Total Time: 1 hour 10 minutes
• Yield: 6-8 servings
• Diet: Vegetarian

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Description

Easy butternut squash and apple soup with toasted croutons and pancetta is simple yet packed with flavour. It's healthy, warm, cozy and pure comfort food.

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Ingredients

• 1 teaspoon vegetable oil
• 4 oz. pancetta, cubed (optional)
• 1 large onion, diced
• 4 large carrots, peeled and diced
• 4 stalks of celery, diced
• 1 teaspoon salt, divided
• ¼ teaspoon ground black pepper
• ½ lb. potatoes (Yukon gold or russet), peeled and cut into ½-inch pieces
• 1 medium butternut squash, peeled and cut into ½-inch pieces
• 2 small Granny Smith apples, peeled and cut into ½-inch pieces
• 1 tablespoon apple cider vinegar
• 3 cups vegetable stock (or chicken stock)
• 1 cup water
• ½ teaspoon curry powder
• ¼ teaspoon cinnamon
• 2 tablespoon fresh sage leaves (or thyme)

Toasted Croutons:

• 1-2 slices white bread, cut ¼-inch cubes
• 1-2 tablespoons olive oil
• ½ teaspoon salt

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Instructions

1. Heat oil in a large cooking pot or dutch oven over medium-high heat. When shimmering hot, add pancetta (if using) and cook until crispy, about 5 minutes. Remove with a slotted spoon and place in a paper towel-lined bowl or plate. Set aside.
2. In the same pot, add onion, carrots, and celery. Cook, stirring often, until just beginning to brown, about 5 to 7 minutes. Season with ½ teaspoon salt and pepper. Add potatoes, butternut squash, and apples. Cook for 10 minutes, stirring as needed.
3. Pour in apple cider vinegar, vegetable stock (or chicken stock), and water. Add remaining ½ teaspoon of salt, curry powder, cinnamon, and whole sage leaves. Bring to a boil. Then, reduce heat and simmer, covered, for 20 minutes. Test vegetables with a fork to see if they’re cooked through and tender. If you can easily insert a fork, then they are fork tender and ready. 
4. Meanwhile, prepare the toasted croutons. Preheat oven, toaster oven, or air fryer to 375 F. Place cubed bread in a small bowl, then drizzle with olive oil and salt. Place bread on a lined baking sheet and bake for 5-7 minutes, or until bread is lightly toasted and brown.
5. Once the soup is ready, discard the sage and use an immersion blender to puree the soup directly in the pot or carefully transfer soup to a food processor or blender. Process until soup is fully puréed (do this in batches, if needed) and return the soup to the pot. If the soup is too thick, add a little water to thin it out. If it is too watery, simmer on low until soup thickens to desired consistency. Taste and adjust seasoning as needed.
6. Top soup with toasted croutons and reserved pancetta, and serve warm.

Notes

Equipment used: large cooking pot or dutch oven, food processor or an immersion blender or heavy duty blender.

How to store: You can store this soup in the same cooking pot with the lid on, or transfer to an airtight container, and place in the refrigerator for up to 5 days.

How to freeze: Transfer soup to an airtight container and place in the freezer for up to 3 months. To reheat, let it thaw in the refrigerator overnight, or place on the counter to thaw at room temperature. To reheat, transfer to a cooking pot and heat over medium-low. You can also heat a bowl in the microwave.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: butternut squash and apple soup with toasted croutons, butternut squash and apple soup, butternut squash soup with apples

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