This autumn squash soup with apples is fall in a bowl - rich, silky, and a little unexpected. Here, butternut squash, tart apples, and leeks mingle in apple cider instead of chicken stock for a bright, lightly sweet flavor. The secret to its depth? A bit of bacon, crisped and used to infuse the vegetables before blending everything into a velvety soup. Perfect for two, this small-batch recipe makes about six cups - just enough to enjoy today and tuck away for tomorrow (when it might taste even better).
Why You'll Love This Soup
- Small-batch perfection: Makes just enough for two - no giant pot or endless leftovers.
- Unexpected flavor twist: Apple cider replaces stock, giving the soup natural sweetness and tang.
- Ultra-smooth and creamy: A quick whirl in a high-speed blender like a Vitamix transforms everything into silk.
- Restaurant-level finishes: A drizzle of caraway-infused cream and a few sautéed apple slices make it dinner-party beautiful with weeknight effort.
- Make-ahead friendly: The flavors only deepen as it rests - this soup is even better the next day.
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Ingredients that Make This Autumn Squash Soup Shine
The Vegetables
- Autumn Squash (Butternut Preferred)
Butternut brings a naturally sweet, nutty flavor and velvety texture that makes this soup irresistibly smooth. You can use other fall favorites like acorn, kabocha, or delicata squash - just know that butternut gives the creamiest, most balanced result. Roasting the squash before simmering deepens its flavor, while sautéing it directly in the pot keeps prep simple and rustic. - Apples
Tart, crisp apples - think Honeycrisp or Granny Smith - add brightness and just the right touch of acidity to balance the richness of the squash. Their natural pectin also helps thicken the soup. If you prefer a sweeter note, swap in Fuji or Gala apples. - Leeks
Leeks lend a mild onion flavor that's soft and sweet rather than sharp. They melt into the background, creating a gentle savoriness that ties everything together. In a pinch, substitute shallots or sweet onions, but leeks really give this soup its elegant undertone.
Stock
- Apple Cider
Instead of broth, this recipe uses apple cider as the cooking liquid. The cider amplifies the apple flavor and adds a subtle tang that lifts the entire dish. It's the reason this soup tastes fresh and lively instead of heavy or one-dimensional. Use unfiltered, cloudy cider if you can find it - it adds depth and body.
Flavor Boosters
- Bacon (or Pancetta)
A few strips of bacon, diced and browned, create a savory foundation that keeps the soup from tipping too sweet. Pancetta works beautifully, too. For a vegetarian version, simply skip the bacon and start your base with a bit of olive oil - you'll still have great flavor from the leeks and cider. - Cream
A swirl of heavy cream gives the soup its luxurious finish. The richness softens the tang of the cider and rounds out the sweetness of the squash. For lighter options, use half-and-half or a splash of coconut milk for a dairy-free version. - Caraway Seeds
These tiny seeds pack a surprising punch - warm, toasty, and slightly herbal. Infusing them into the cream brings subtle depth and a nod to old-world comfort soups. If caraway isn't your thing, you can leave it out or swap in a pinch of nutmeg or fennel seed for a gentler background note. - Maple Syrup & Butter
Just a drizzle of maple syrup enhances the natural sweetness of the apples and squash without turning the soup into dessert. A pat of butter added at the end adds gloss and a touch of richness that makes each spoonful silky. - Fresh Apple Garnish
Thinly julienned apple slices sautéed in butter are the finishing touch - adding freshness, texture, and a little sparkle to the presentation.
Substitutions & Variations
- Bacon swap: Use pancetta or omit for a vegetarian version - just start your sauté with 2 tablespoon canola or vegetable oil.
- Vegan version: Skip the bacon and cream, use coconut milk for a lush texture.
- Add spice: A pinch of cayenne or curry powder adds gentle heat.
- Boost the flavor: Roast the squash first for a nuttier, caramelized note.
- Lighter texture: Blend in a bit of extra apple cider for a thinner, brothier consistency.
How to Make Apple & Autumn Squash Soup
There's something satisfying about turning a handful of humble fall ingredients into a bowl of something luxurious. Here's how to make it happen - step by step.
1. Prep the Ingredients
Start by getting your squash ready. Slice it lengthwise, scoop out the seeds, and peel off the skin. Cutting the squash into even cubes helps it cook evenly and blend smoothly later. Dice your bacon while it's still slightly frozen - it's much easier to handle that way. Trim and slice the leeks, and roughly chop the apples.
2. Build the Flavor Base
Set your Dutch oven over medium heat and cook the bacon until it just starts to brown. You're not looking for crispy - just enough to render that flavorful fat. If the pan seems a little dry, add a drizzle of oil to keep things moving.
Once the bacon is lightly browned, stir in the leeks and butternut squash. Let them sauté in that bacon fat for about 8-10 minutes, stirring often. You'll start to see a little color on the squash - that's the good stuff. It's what deepens the final flavor.
Toss in the apples and stir for a few minutes until they begin to soften and mingle with the other ingredients.
3. Add apple cider
The moment that cider hits the hot pan, the kitchen smells like fall - apple orchards, campfires, and sweater weather (the good kind).
Bring everything to a gentle simmer and cook uncovered for 30 to 40 minutes, until the squash and apples are tender enough to mash easily with a spoon.
5. Blend Until Velvety Smooth
Use an immersion blender or carefully ladle the hot mixture into a high-powered blender like a Vitamix and blend until it's perfectly smooth.
The bacon will disappear into the mix, leaving behind that subtle smoky depth. If your blender does its job well, you can skip straining - but for an ultra-silky soup, pass it through a fine sieve back into your pot.
5. Infuse the Cream
While the soup rests, pour the cream and caraway seeds into a small saucepan. Bring to a gentle boil and let it reduce slightly, about five minutes. Strain out the seeds - they've done their work - and stir that infused cream into your soup.
If the soup feels too thick, thin it out with a splash of extra cider until it's just the way you like it. Season with salt and pepper to taste.
6. Add the Finishing Touch
Before serving, warm the soup gently over medium heat. Stir in a spoonful of maple syrup to balance the acidity, taste, and adjust seasoning as needed.
In a separate small skillet, melt the butter and sauté the julienned apple pieces for a couple of minutes until they're just tender and glistening.
Ladle the soup into warm bowls, top with a few of those buttery apple slices, and serve immediately.
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Storage & Make Ahead
- To store: Cool completely, then refrigerate in a sealed container for up to 3 days.
- To freeze: Skip the cream, freeze for up to 2 months, then add the infused cream after thawing and reheating.
- To reheat: Warm gently over medium-low heat, stirring often. Don't boil - just let it reawaken slowly.
Common questions about this recipe
You've got questions... I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.
Absolutely. Just check for freshness - older pre-cut squash can taste woody or dry.
Cider gives the soup a brighter, fruit-forward flavor that balances the squash's natural sweetness. It makes the soup feel lighter without sacrificing depth.
Use a regular blender in batches, or an immersion blender right in the pot (the texture will be a little more rustic, but still delicious).
Skip the bacon, use a little extra oil to sauté the vegetables, and swap in coconut milk or half & half for the cream.
You sure can. This small-batch version makes about six cups (perfect for two with a little leftover), but if you're cooking for more, simply adjust the serving size right in the recipe card - it will automatically update the ingredient amounts for you. No math required!
Related
Looking for more autumn squash recipes like this? Try these:
Pairing
These are my favorite dishes to serve with autumn squash soup:
Apple & Autumn Squash Soup Recipe for Two
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Equipment
Ingredients
- 4 oz bacon partially frozen for easier slicing
- 1 Tablespoon vegetable oil optional
- 1 cup leeks white parts only (about 1 large leek), sliced
- 2 lbs butternut squash peeled, seeded, and cut into 1-inch cubes (about 4 cups) Substitutes: acorn, kabocha, or delicata squash
- ½ lb apples Honeycrisp or Granny Smith, peeled, cored, and chopped (about 2 medium apples)
- 3 cups good-quality apple cider (cloudy apple juice)
- 1 Tablespoon caraway seeds
- 1 cup heavy cream substitutes: half & half, coconut milk (for a dairy-free version), or lactose-free cream
- 1 Tablespoon maple syrup
- 1 Tablespoon unsalted butter
- Salt and freshly ground pepper to taste
Garnish
- 3 tablespoons Honeycrisp or Granny Smith apple, julienned
Instructions
- Prep the ingredients: Cut the squash in half lengthwise and scoop out seeds. Peel and cut into 1-inch cubes (about 4 cups). Dice the bacon into ¼-inch pieces.
- Sauté the base: In a heavy Dutch oven, cook the bacon over medium-high heat until lightly browned. Add a drizzle of oil if it starts to stick. Stir in leeks and butternut squash; cook 3-4 minutes, stirring to coat the vegetables in the bacon fat. Add the apples and cook another 3 minutes.
- Simmer: Pour in the apple cider. Bring to a gentle simmer and cook uncovered for 30-40 minutes, or until the squash and apples are soft and tender.
- Blend: Working carefully in batches, blend the soup in a high-powered blender (like a Vitamix) until silky smooth. Return to the pot. If it's already perfectly smooth, you can skip straining - but for a truly velvety finish, pass it through a fine sieve.
- Infuse the cream: In a small saucepan, bring the cream and caraway seeds to a boil. Reduce until thickened and reduced by half (about 5 minutes). Strain and stir the infused cream into the soup.
- Finishing Touches: Stir in maple syrup, taste, and adjust with salt and pepper. Add more apple cider if needed to reach your desired consistency. Melt butter in a skillet over medium heat. Add julienned apple and sauté 2 minutes until lightly golden. Ladle soup into bowls, garnish with apples, and serve warm.
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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