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Autumn fresh apples and butternut squash pureed to cozy perfection then swirled with creamy, cheesy goodness. This harvest cheddar apple cider butternut squash soup is the perfect dinner to make this fall- with just the right amount of savory, sweet goodness to keep you coming back for more. This harvest inspired soup is one you’re surely going to fall in love with this season.
Welcoming October with this creamy, dreamy autumn soup.
Apple. Butternut Squash. Cider. Cheese. Bread. Can it get much cozier than that?! This soup is just so perfect for October.
Soup season is our favorite season. You just cant beat a warm bowl of soup with fresh bread on a chilly fall or winter evening. So if you’re looking for the perfect bowl of delicious homemade soup to warm up to, this harvest cheddar apple squash soup is seriously hard to beat! With just the right balance of sweet and savory goodness, this soup is sure to become one of your new favorite fall go to recipes. Bonus? It’s so easy! Really, really easy. Plus, it’s loaded with good for you vegetables to keep you feeling good all season long.
I know some of you may be intimidated to try a savory soup that also has apple in the mix; but I promise, it totally works! Apple and butternut squash are two of our favorite autumn staples- so when paired together the combo is seriously delicious!
The apple adds a subtle sweetness without being overly sweet and compliments the nutty flavor of the butternut squash so well. If you’re a fan of apple and cheese pairings, then you will surely love this soup!
So let’s get to some of the delicious details..
Harvest Cheddar Apple Cider Butternut Squash Soup Details:
Ingredients you will need to make this apple butternut squash soup:
- An immersion blender or a regular blender
- Butter
- Onion
- Honey Crisp Apples
- Butternut Squash
- Chicken Stock
- Heavy Cream
- Hard Apple Cider
- Flour
- Sage
- Garlic powder
- Sharp Cheddar Cheese
- Honey (optional)
Finding the best apples and butternut squash are key to making this soup extra delicious!
Picking the best apples: For this recipe I used honey crips apples, but feel free to use your favorite red apple variety! Make it a fun fall day and go apple picking from your local apple growers! Some of the best apples we have ever had have been from local apple farms. When picking apples, find apples that are firm and have a vibrant color. If the apples are dull, they are past their prime. And of course, avoid apples with any noticeable bruising or gashes.
How to pick the best butternut squash: Find a butternut that is heavy for its size without any discoloration, gashes or bruises. I have found the ‘heavier’ and denser the butternut feels, the better it tastes!
Hard Apple Cider: My version of this soup uses hard apple cider for a subtly sweet, crisp, clean finish. If you can’t do alcohol- no problem! You can also substitute with regular apple cider juice.
Making the Apple Butternut Squash Soup:
Start by preparing the vegetables.
Chop the onion then peel, core and slice the apples. If using a fresh butternut squash peel, halve and chop into large cubes. You may also use frozen butternut squash if desired.
In a large pot over medium-high heat melt the butter, add the onion and sautee until the onion becomes soft and begins to turn translucent about 3 minutes. Next, add the apples and squash. Cook stirring often for 8-10 minutes. When the vegetables begin to soften and ‘toast’ add the dried sage, garlic powder and flour, stirring well to incorporate. Slowly add the hard apple cider and chicken stock. Raise the heat to high and bring to a boil; after the mixture begins to boil turn the heat down to a medium low simmer and cook, until the squash is soft, about 15-20 minutes.
When the butternut squash is fork tender, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, a regular blender will also work, just be sure to blend the veggies in batches. Once the soup has ben pureed, add the heavy cream, sharp cheddar cheese, and honey (if using). Season to taste with salt and freshly ground pepper.
We served this soup with homemade pretzels- and the combination was amazing! I used the pretzel recipe from my Pub Style Soft Pretzels with Stout Beer Cheese Sauce, and it was a match made in soup heaven. If you have the chance to make those pretzels ahead of time, I highly recommend it! Looking for something more rustic? Our Easiest Rustic Artisan Bread loaf would also be perfect for this delicious soup.
Top off this soup off with chopped walnuts or pecans, if desired.
And that’s it! Easy right?!
I hope you love this Creamy Cheddar Apple Cider Butternut Squash Soup as much as we do, and if you give this recipe a try be sure to leave a comment below. I love hearing from you! 🙂
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I hope your October is filled with beauty, wonder and all the cozy, delicious goodness.
More fall favorites:
- Pumpkin Pecan Streusel Muffins with Whipped Maple Butter
- Fresh Pumpkin Spice Oat Milk Latte
- Spiced Pork Roast with Pomegranate Sauce
Recipe
Harvest Cheddar Apple Cider Butternut Squash Soup
Equipment
- Immersion blender or a regular blender
Ingredients
- 4 tablespoons butter
- 1 large onion, chopped
- 3 medium honey crisp apples- peeled, cored and sliced
- 4 cups cubed butternut squash- fresh or frozen
- 4 cups chicken stock
- 1 cup heavy cream
- ½ cup hard apple cider
- ¼ cup all purpose flour
- 1 teaspoon dried sage
- ½ teaspoon garlic powder
- 4 cups sharp cheddar cheese
- 1 tablespoon honey or maple, for a hint of sweetness, or to taste
- salt and freshly ground pepper, to taste
- chopped pecans, walnuts or fresh sage for topping (optional)
Instructions
- Melt the butter in a large pot over medium-high heat. Add the onion and cook for 5 minutes until the onion begins to soften. Next, add the apples and squash. Cook stirring often for 8-10 minutes. Add the sage, garlic powder and flour, stirring well to incorporate. Next, add the hard apple cider and the broth, raise the heat to high and bring to a boil; after the mixture is boiling turn the heat down to a medium low simmer and cook covered, until the squash is soft, about 15-20 minutes.
- When the butternut squash is fork tender, using an immersion blender (or a regular blender in batches), puree the soup until smooth. Add the cream, cheddar cheese, honey or maple (if using), and season to taste with salt and pepper. Allow to simmer for 5 minutes until the cheese is melted. Top with chopped pecans, walnuts or fresh sage if desired. Serve with a crusty bread or pretzel bread for dipping. ENJOY!
Perfect fall creation! I would fry the sage for the garnish to add a little crunch, but this is a super-yummy recipe!
Oh, yes! That would definitely be delicious, Judy! I love fried sage! I hope you love the recipe 🙂
Wonderful and creamy! It’s the tastes of Fall in a delicious, soup.
So glad you enjoyed the soup!!! It’s pretty much Autumn goodness in a bowl!
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I just added this weblog to my feed reader, great stuff. Can not get enough!
Thank you so much!!
Hey just wanted to give you a quick heads up. The text in your content seem to be running off the screen in Internet explorer. I’m not sure if this is a formatting issue or something to do with web browser compatibility but I thought I’d post to let you know. The style and design look great though! Hope you get the problem solved soon. Thanks
Thank you Camilla for the heads up- I will have to investigate why that is happening on explorer. Thank you for stopping by the blog, I hope you enjoy the recipes! 🙂