Butternut Squash & Apple Soup with Rosemary – The Best Easy Fall Soup Recipe

If fall had a flavor, I’m convinced it would taste exactly like Butternut Squash & Apple Soup with Rosemary.
There’s something about that mix of earthy sweetness, fragrant rosemary, and the soft hum of garlic that makes your whole kitchen smell like comfort itself.

Hi friend, I’m Jessica — the Texas-born heart behind nourishwellrecipes.com, where I chase wholesome, real-food comfort that feeds both body and soul. And this soup? It’s one of those recipes that always reminds me why I fell in love with natural cooking in the first place.

On a chilly evening (you know, the kind where you pull your sweater sleeves over your hands), this Butternut Squash & Apple Soup with Rosemary feels like a warm hug in a bowl.

Table of Contents

Why You’ll Love This Butternut Squash & Apple Soup with Rosemary

• Quick and easy: Ready in about 30 minutes, perfect for busy weeknights.
• Naturally healthy: Vegan, gluten-free, and full of fall goodness.
• Perfectly balanced: The sweetness of apples meets the savory touch of rosemary and garlic.
• Make-ahead friendly: This soup actually tastes better the next day — talk about a bonus!
• Family-approved: My kids love it with a slice of crusty bread (and they’re not easy to please).

What Does Butternut Squash & Apple Soup with Rosemary Taste Like?

Think of it as the perfect marriage between cozy and fresh.
The butternut squash brings creamy depth, the apples add a subtle brightness, and the rosemary ties it all together with an earthy, fragrant note. There’s also a whisper of spice from cayenne and turmeric — just enough to make you feel all warm and glowy inside.

Ingredients You’ll Need for Butternut Squash & Apple Soup with Rosemary

Let’s talk about what goes into this heavenly bowl of Butternut Squash & Apple Soup with Rosemary. Every ingredient plays its part in creating a creamy, aromatic, and deeply comforting soup that’s perfect for cozy fall evenings or slow Sunday lunches.

When I first started making this recipe, I realized how magical it feels to take such simple, humble ingredients and turn them into something that tastes like it came straight out of a farmhouse kitchen. This isn’t one of those fancy, hard-to-pronounce soups — it’s honest, earthy, and naturally wholesome, just the way I love it.

Here’s everything you’ll need (and why it matters):

Butternut Squash (1 medium, about 2 lbs):
The star of the show! Butternut squash brings a natural sweetness and that velvety smooth texture we all crave in a fall soup. I like to peel and cube mine before cooking, but if you’re short on time, go ahead and grab the pre-cut version from your grocery store — no judgment here. If you’ve ever enjoyed my Gordon Ramsay Butternut Squash Soup, you’ll know that this ingredient is where all the cozy magic begins.

Apples (2 medium, I use Gala):
The apples brighten up the soup beautifully. They balance out the squash’s earthy notes with just the right touch of tart-sweet freshness. Gala, Fuji, or Honeycrisp apples all work beautifully. The key here is to pick firm, juicy ones — they’ll give the soup that irresistible lightness that keeps it from feeling too heavy.

Yellow Onion (¼ cup, diced):
Every great soup starts with a flavor base, and onion is the quiet hero of this one. When sautéed gently in olive oil, it turns soft and golden, creating a subtle sweetness that deepens the overall flavor.

Garlic (3 cloves, minced):
Because what is comfort food without garlic? It adds warmth and depth to every spoonful, blending perfectly with the rosemary and spices. My kitchen rule: if a recipe calls for three cloves, I usually throw in four.

Olive Oil (1 tablespoon):
A drizzle of good olive oil helps everything come together. It’s not just for cooking — it adds body and smoothness to the soup. For a finishing touch, I sometimes drizzle a little extra on top just before serving.

Fresh Rosemary (1 tablespoon, finely chopped):
The heart of our focus keyword — and the heart of this soup. Fresh rosemary adds an earthy, woodsy aroma that makes this dish stand out. When simmered with the squash and apples, it releases a fragrance that can transform even an ordinary weeknight dinner into something memorable. If you’re a rosemary lover, try it next in my Rosemary Apple Cider Chicken — it’s a reader favorite for fall dinners.

Vegetable Broth (5 cups):
This is what turns our golden mash into a velvety, pourable soup. I prefer using low-sodium broth so I can control the seasoning myself. You can use homemade or store-bought — either way, it brings everything together beautifully.

Cayenne Pepper (¼ teaspoon):
Just a pinch, but don’t skip it! Cayenne brings a gentle heat that makes the flavors come alive. It’s not overpowering, just a warm whisper that complements the sweetness of the apples.

Turmeric Powder (¼ teaspoon):
One of my favorite spices, turmeric adds both color and nourishment. It deepens the soup’s golden hue and gives a subtle earthy note. If you love turmeric as much as I do, you might enjoy my Turmeric Soup with Chickpeas — it’s another vibrant, immune-boosting favorite.

Salt and Freshly Ground Black Pepper:
These finishing touches bring balance to the sweetness and enhance every flavor in the pot. Start small, taste, and adjust — it’s your soup, and your taste buds know best.

Cooking Note

If you want to add extra creaminess to your Butternut Squash & Apple Soup with Rosemary, a splash of coconut milk or a swirl of Greek yogurt right before serving gives it a silky texture and an even richer flavor. Personally, I love adding a drizzle of olive oil and a few fresh rosemary leaves on top for that cozy, farmhouse finish.

How to Make Butternut Squash & Apple Soup with Rosemary

Making Butternut Squash & Apple Soup with Rosemary is one of those kitchen experiences that feels almost meditative — the kind where you slow down, breathe in the scent of garlic and rosemary, and remember why home-cooked food just hits differently.

Here’s exactly how I make this cozy, wholesome soup in my Texas kitchen — step-by-step, simple, and foolproof.

Step 1: Warm the Olive Oil and Build Your Base

Start by heating 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium heat. Once it’s warm (not smoking), add ¼ cup diced yellow onion. Let it cook gently for about 5 minutes, stirring occasionally until the onions turn translucent and slightly golden.

This step lays the flavor foundation — don’t rush it. You want the onions soft and fragrant, not browned or crispy. Once they’re ready, toss in 3 cloves of minced garlic and sauté for another minute or so, just until you smell that beautiful garlic aroma filling your kitchen.

It’s the same comforting base I use in my Homemade Minestrone Soup — simple ingredients that make magic when given a little patience.

Step 2: Add the Butternut Squash and Apples

Next, it’s time to introduce the stars of your Butternut Squash & Apple Soup with Rosemary — the butternut squash and apples. Add the chopped pieces (about 2 lbs of squash and 2 medium Gala apples) straight into the pot.

Give everything a good stir, coating the veggies in that glossy, fragrant oil. Let them cook together for 10 to 12 minutes, stirring occasionally. You’ll notice the squash softening slightly and the apples releasing their natural sweetness.

This is where your kitchen starts to smell like autumn itself — warm, cozy, and inviting.

Tip: If you’re using pre-cut squash (a total lifesaver on busy nights), reduce the cook time by a few minutes since those cubes tend to soften faster.

Step 3: Season and Simmer with Love

Once your base is softened and aromatic, sprinkle in the ¼ teaspoon cayenne pepper and ¼ teaspoon turmeric powder. Then add 1 tablespoon of finely chopped fresh rosemary.

These ingredients aren’t just for flavor — they bring warmth, depth, and that beautiful golden hue that makes Butternut Squash & Apple Soup with Rosemary look like liquid sunshine.

Now pour in 5 cups of vegetable broth, give everything a big stir, and bring the mixture to a gentle boil.

When you see those first bubbles rise, reduce the heat to low and simmer for about 10 minutes. You’ll know it’s ready when the butternut squash and apples are soft enough to easily pierce with a fork.

For another golden-hued favorite with a gentle spice kick, check out my Anti-Inflammatory Veggie Soup with Turmeric.

Step 4: Blend Until Silky Smooth

Now comes the fun (and slightly therapeutic) part — blending.

If you have an immersion blender, blend the soup directly in the pot until it’s creamy and smooth. If you’re using a standard blender, work in small batches, carefully transferring the hot soup and blending until smooth, then pouring it back into the pot.

Tip: Don’t fill your blender more than halfway — the heat creates steam pressure that can pop the lid off if you rush it. I learned that lesson the hard way one Thanksgiving evening — my backsplash still remembers that batch!

Once blended, your Butternut Squash & Apple Soup with Rosemary should have a luxurious, velvety texture and a soft golden color that’s pure comfort in a bowl.

Step 5: Season and Simmer Again (for Flavor Harmony)

Now that your soup is smooth, taste it and season with freshly ground salt and black pepper.

Let it simmer for another 5 to 10 minutes over low heat. This final simmer helps all those gorgeous flavors — the rosemary, turmeric, and apples — meld together perfectly.

If you want to level it up a bit, stir in a splash of coconut milk or a drizzle of olive oil right before serving. The coconut milk gives it a creamy body, while olive oil adds a lovely, earthy finish.

I sometimes serve this alongside my Sweet Potato and Apple Soup when hosting — the two side-by-side make such a cozy, fall-perfect pairing.

Step 6: Serve, Garnish, and Enjoy the Moment

Ladle your Butternut Squash & Apple Soup with Rosemary into bowls, then top with:

• A few fresh rosemary leaves for aroma
• A light drizzle of olive oil for shine
• Or a sprinkle of cracked black pepper for a touch of spice

The first spoonful is like a warm hug on a chilly evening — creamy, aromatic, and just the right balance of savory and sweet.

This soup pairs beautifully with a slice of sourdough bread, a crisp salad, or even a small side of roasted vegetables for a full, wholesome meal.

And if you love soups that feel like self-care in a bowl, try my Pumpkin Turmeric Ginger Soup next — it’s another reader favorite during cozy season.

Final Thoughts

Making Butternut Squash & Apple Soup with Rosemary isn’t just about cooking — it’s about creating warmth, nourishment, and that peaceful, grounded feeling that comes from real, honest food.

From the moment you start chopping your squash to the last sip of soup, it’s a gentle reminder that simplicity can be deeply satisfying.

Tips and Tricks for Perfect Butternut Squash & Apple Soup with Rosemary

• Shortcut magic: Save time by buying pre-cut butternut squash. No shame in the game.
• Want it creamier? Add a splash of coconut milk or a dollop of Greek yogurt before blending.
• Balance is key: If your apples are very sweet, add a squeeze of lemon juice before serving.
• Make it meal-worthy: Top with roasted chickpeas, croutons, or a swirl of cashew cream.
• Storage: Keeps beautifully in the fridge for 3–4 days or freezes for up to 3 months.

Storage for Butternut Squash & Apple Soup with Rosemary

Let the soup cool completely before storing it in airtight containers.
It will stay fresh in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat, just thaw overnight in the fridge and warm it gently on the stove.

FAQs

Can I use dried rosemary instead of fresh?
Yes! Just use about 1 teaspoon dried rosemary instead of 1 tablespoon fresh.

What kind of apples work best?
Gala, Honeycrisp, or Fuji all add that perfect sweet-tart balance.

Can I make this in a slow cooker?
Absolutely. Cook everything (except the oil) on LOW for 6 hours, then blend.

Conclusion

This Butternut Squash & Apple Soup with Rosemary is pure fall comfort in a bowl — creamy, naturally sweet, and subtly savory. It’s the kind of dish that warms you from the inside out and reminds you that simple ingredients can make something truly special.

So grab that cozy sweater, pour yourself a steaming bowl, and enjoy a moment of stillness.

If you loved this recipe, try my Turmeric Soup with Chickpeas or the Gordon Ramsay Butternut Squash Soup next.

Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.

Print