Butternut and Apple Harvest Soup Recipe - Allrecipes.com
Butternut and Apple Harvest Soup Recipe

Butternut and Apple Harvest Soup

Recipe by  

"My friend Diana generously shared her wonderful Fall themed soup recipe. The medley of Autumn vegetables combine to make a wonderfully warm and comforting soup. Pair this with crusty bread and a salad, and dinner is served!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    35 mins

    1 hr 5 mins


  1. Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.
  2. Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.
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Reviews More Reviews

Most Helpful Positive Review
Oct 12, 2008

Wow, this was great. I was craving a soup like the Butternut Squash soup at Bruegger's Bagels. I think this outdoes theirs. I admit I did make a few changes/additions. I used a sweet potato for the regular potato, apple cider for the wine and added a dash of ginger and cumin. Oh, and I used a Honeycrisp apple (very similar to Granny Smith but not quite as tart) instead of the Granny Smith. I will definitely be making this one again. A tip for handling the butternut squash-microwave whole for a few minutes, let cool then cut in quarters, seed, peel and cube.

Most Helpful Critical Review
Sep 30, 2009

I thought this was going to be a fantastic soup, but it was super bland and not flavorful at all. I agree with some other reviewers on those counts. I followed the recipe exactly, without the optional wine. It was so bland what after we tried it, we went back and added a lot more things like cinnamon, cloves, more salt, just trying to get it to taste great but it still is just a very bland soup. I very much prefer the Creamy Butternut Squash with Cinnamon Soup from this site. NO comparison!!

Oct 18, 2008

I made this soup, leaving out the cream & using a hand-held blender. It was awesome! I made another recipe the next week & was so dissapointed that I had to find this again & write a review. The apple & carrots are the key to making this soup tasty and hearty.

Sep 21, 2010

Great base - experiment with spices how you like. Can substitute apple cider vinegar for wine. Cinnamon is a great fit, with the apples & the squash.. as are nutmeg and ground cloves. Tastes better after a few days. I make ahead and freeze in jars to take to work :)

Sep 10, 2008

Perfect soup! A balance of tangy and mellow, sweet and savory , comforting, fresh, and wholesome. The only changes I made were to add a little celery that needed to be used, used heavy cream because that's what I've got, and to leave a little texture when I pureed it.. Garnished with beaten heavy cream and chives. Perfect, perfect, perfect. THANKS!

Sep 22, 2008

This was delicious, though I did not follow the recipe to a T. I was hoping to not add the cream (lactose intolerant) so I tried it before adding--delicious without it! This was a family hit.

Jan 28, 2008

We loved this soup. I followed the suggestion of using a sweet potato rather than white potato and liked that idea. Lazy me also used vegetable bouillon powder to make the stock. And I omitted the cream and didn't miss it. Will definitely add this to our list of favorite soups.

Dec 06, 2010

Love this soup. I've made it several times in the last few weeks. I used canned pumpkin in place of the squash to save on some time. I also never ever have leeks on hand so I used regular onions. Used butter substitute and fat free half and half. No need for the extra fat. This soup does not need it. I've also given it a few shakes of sage,thyme,rosemary and black pepper in addition to the nutmeg. Awesome soup. Just made it again tonight and added about 1 tspn of chopped fresh ginger just to give it some kick. It was super. Topped it with fat free sour cream and some homemade croutons (recipe from this site) Thanks for sharing !


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  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 48 g
  • 15%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 7.2 g
  • 29%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 874 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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