Apple Squash Soup

Apple Squash Soup

Again with the apples! This time in soup. But not just any soup – quite possibly my favourite soup in the world. In this heartwarming potage, earthy butternut squash plays beautifully off of sweet-tart apples and warm spices.

Five spice powder is a wonderfully aromatic blend of spices used in Chinese cuisine – cloves, cinnamon, Sichuan pepper, fennel seeds and star anise. It hints at pumpkin pie, but is a touch more exotic. It’s worth looking for (and makes this soup really special!) but if you can’t find it, allspice can be used in a pinch.

Apple Squash Soup

The squash and apples are simmered until completely soft, before being blitzed with an immersion blender. The rich, creamy soup that results tastes indulgent even without actual cream, but a splash does take it over the top; I add it when serving to special guests.

Apple Squash Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 2 tbsp butter
  • 1 medium onion, diced
  • 1 medium butternut squash, peeled and chopped
  • 1 large apple, peeled, cored and chopped
  • 1 L (1 quart) chicken stock
  • ⅛ tsp chinese five spice
  • 1 tbsp fresh sage, or 1 tsp dried
  • ½ cup cream, optional
  • salt and pepper, to taste
  1. Melt butter in a large pot over medium heat. Add onions and saute until just translucent, not browned, about 5 minutes.
  2. Add squash and apple, then stir in chicken stock, five spice and sage. Bring mixture to a boil, then reduce heat and simmer, covered, until squash is very soft, about 30 minutes.
  3. Puree soup using an immersion blender, or else puree in batches using a regular blender. Stir in cream, if using, and return to a simmer. Season with salt and pepper.



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20 Reviews

  1. christine

    September 28, 2012 2:44 pm - Reply

    This is my first time on your blog, so I just wanted to say hello first. And your soup looks like a hot bowl of fall. I’m definitely familiar with Chinese 5 spice, but I’ve never cooked with it before. It sounds like an awesome flavor addition to the apples and squash. Yay for fall! I adore it :)

    • foodess

      October 1, 2012 7:41 am - Reply

      Hi Christine, welcome! :-) The five spice is really yummy with squash – you could even just sprinkle it on top of olive oil-brushed squash slices and roast them. Yay for fall indeed!

  2. BB'sCulinaryJourney

    September 28, 2012 4:20 pm - Reply

    That looks so delicious and comforting. I bet it smells heavenly :)

    • foodess

      October 1, 2012 7:39 am - Reply

      Thanks BB, it definitely smells like fall comfort food!

  3. Vicky

    September 28, 2012 11:57 pm - Reply

    Really want to try this at home! Looks and Sounds Delish

    • foodess

      October 1, 2012 7:38 am - Reply

      Thank you, Vicky!

  4. leaf

    September 29, 2012 12:58 am - Reply

    I love the juxtaposition of the orange and blue colours in your photographs here. A very wholesome soup, and I like the exotic touch of spice.

    • foodess

      October 1, 2012 7:38 am - Reply

      Thanks, Leaf :-)

  5. Lynne Polischuik

    September 29, 2012 3:48 pm - Reply

    You totally read my mind! Just glanced at the squash I heaved home from the West End market this morning and thought “soup with apples”–then sat down and immediately happened upon this recipe :) I love the idea of five spice powder–I usually go the Madras curry powder route in squash soup, but am definitely going to give this a swing. And seriously: These photos are amazing. This blog just gets better and better with every post. Cheers Jenn !

    • foodess

      October 1, 2012 7:37 am - Reply

      I’m so glad I read your mind! And thank you so much for your nice comments, Lynne, you make my day :-)

  6. Liz

    September 30, 2012 9:56 am - Reply

    Made this soup for dinner tonight, with your grilled apple & cheddar cheese sandwiches on the side. Perfect soup & sandwich combo for this time of year… especially for those of us with apple stash to work through. Thanks so much!

    • foodess

      October 1, 2012 7:39 am - Reply

      You’re most welcome! Good thought on combining the two, that didn’t cross my mind!

  7. Your Newest Fan

    October 6, 2012 7:07 pm - Reply

    What type of apple would you choose?

    • foodess

      October 9, 2012 10:49 am - Reply

      I’ve used many different varieties – this time I used granny smith for a bit of tartness. They’ve all been good!

  8. Cheryl

    October 7, 2012 3:50 pm - Reply

    This was perfect!! I did add a little more of the Chinese 5 Spice to make it a tad bit sweeter, but it was good either way. Thank you so much for posting this recipe!!!

  9. Natalie

    November 28, 2012 11:05 am - Reply

    I made this for Thanksgiving and it was wonderful!! I omitted the cream, doubled the chinese 5-spice and added goat cheese on top. Amazing! Thank you very much for the recipe!

  10. Guest

    March 4, 2013 12:22 pm - Reply

    I’ve made this soup twice now since discovering your wonderful blog about a month ago (i’m addicted). This time I doubled the batch since the soup is so good we gobble it up very fast. It’s a nice, healthy add on to lunches! Next time, I may try adding in

  11. Amanda Amos

    March 4, 2013 12:23 pm - Reply

    I’ve made this soup twice now since discovering your wonderful blog about a month ago (i’m addicted). This time I doubled the batch since the soup is so good we gobble it up very fast. It’s a nice, healthy add on to lunches! Next time, I may try adding in some sweet peppers and a little bit of blanched spinach for an extra hit of veggies.

    • foodess

      March 6, 2013 10:46 am - Reply

      YAY! I’m so happy to have you addicted :) Glad you’re enjoying the soup!

  12. Heather Boersma

    October 21, 2013 10:22 am - Reply

    If I don’t have five spice, is there something i can replace it with?