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Staying warm with this creamy Cheddar Apple Butternut Squash Soup. Autumn butternut squash pureed with sweet caramelized apples, fresh thyme, and a touch of milk to make the perfect savory soup with a touch of sweetness swirled throughout. Finish each bowl off with sautéed apples and a sprinkle of cinnamon flavored pecan crumble. It’s creamy, savory, sweet, and one of the coziest bowls of soup you’ll enjoy this fall. Promise.

overhead photo of Cheddar Apple Butternut Squash Soup with Cinnamon Pecan Crumble with apples and spoon in photo

I can’t believe I have yet to mention this, but the the temperatures here in the mountains have been freezing cold. I’m talking single digits in the morning COLD. It’s truly full on winter here. I wasn’t even close to being ready, but ready or not, it’s here. To make up for all the cold in the air, I’ve been making soup every single day for the last week.

Not even joking.

You guys have a new soup recipe coming your way for each of the next three weeks…really hoping you all enjoy warm soup!

Oddly, I am in LA today and tomorrow, where it’s set to be in the 80’s. Complete opposite weather. I packed sweaters, but all I really need are tees. It’s cool though, because I’m pretty much always cold, even when it’s warm out I’ll still carry a sweater.

Anyway, my point in all this rambling is that while the rest of you are experiencing fall, up here in the mountains, we’re moved on to winter. And because of that I have soup to share!

overhead photo of Cheddar Apple Butternut Squash Soup in soup pot

Hands down two of my favorites when it comes to autumn produce are honeycrisp apples and butternut squash. I am full on obsessed, and love incorporating both into my recipes as much as possible.

It’s hard for me to believe, but I think this is the first time I’ve paired the two together. Shocking, but glad I finally decided to work both into a recipe, because this soup is DELICIOUS.

I know it’s different, but don’t turn your head without trying it first. This soup is the perfect mix up of savory and sweet flavors. And if a soup could be addicting, this would be that soup.

overhead photo of Cinnamon Pecan Crumble on baking sheet

One of the key steps to this soup is caramelizing the apples. This breaks them down, releases extra moisture, and intensifies their flavor before blending. Once you have the apples cooked down and caramelized, everything else gets thrown into the soup pot and simmered until the squash is tender. Then you’ll simply blend, add milk and cheddar, and your soup is done.

And yes, you do need to add the cheddar. It’s pairs with the apples like peanut butter and jelly, it’s truly the best. You need to trust me here.

While the soup is simmering away, make the crumble. Again, I know this might seem weird, but this is one of those recipes where you really just have to put aside your doubts and listen to me. OK? Cool.

photo of sautéed apples in skillet

The crumble is EVERYTHING. It’s extra heavy on the cinnamon, buttery, and just a little sweet. Nothing too over powering, but when sprinkled over this bowl of creamy, cheesy soup, it’s perfection beyond words. Meaning it’s so good.

And then, as if that wasn’t enough, I added some honeyed apples, because I mean, why not? I mostly did this because I wanted to make the soup extra pretty. But they ended up being incredibly delicious, and added a nice layer of texture. Highly recommending ALL the toppings. Toppings are kind of everything.

3/4 angled photo of Cheddar Apple Butternut Squash Soup with Cinnamon Pecan Crumble

I love making this as a nice warm and cozy dinner. But it would be equally great as a starter course for Thanksgiving, which is very quickly approaching.

I’m both excited and wishing time would slow down so that I could enjoy the fall season a bit longer…

Also, is it weird that I am kind of excited to get home to the cold? I find the 80 degree temperatures in October totally off. I LOVE fall weather. Can’t wait to be home this weekend for a quick minute before heading off to NYC. Making soup is for sure on the agenda.

close up, side angle photo of Cheddar Apple Butternut Squash Soup with Cinnamon Pecan Crumble with apples in photo

If you make this soup please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Cheddar Apple Butternut Squash Soup with Cinnamon Pecan Crumble

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Calories Per Serving: 1672 kcal

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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Ingredients

Cinnamon Pecan Crumble

Instructions

  • 1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and 1 chopped apple. Cook until fragrant, about 10 minutes. Whisk in the flour and cook until golden, about 2 minutes, then gradually whisk in the broth until smooth. Add the butternut squash, cayenne, and a large pinch each of salt and pepper. Bring to a boil, reduce the heat to medium and cook, covered, until the squash is tender, about 20 minutes.
    2. Remove the soup from the stove. Let cool slightly and then puree in a blender or use an immersion blender. 
    3. Return the soup to the stove and set over low heat. Stir in the milk and cheese until melted and creamy. Add the thyme and cook another 2-3 minutes. Taste and adjust seasonings as desired.
    4. To make the honey butter apples. Melt the butter in a medium skillet over medium-high heat. Add 1 thinly sliced apple and cook until it just begins to caramelize, about 5 minutes. Add the honey and 2 teaspoons thyme. Cook another minute, then remove from the heat. 
    5. To serve, ladle the soup into bowls and spoon the apples over top. Finish with a sprinkle of pecan crumble. Enjoy!

Cinnamon Pecan Crumble

  • 1. Preheat the oven to 350 degrees F.
    2. On a rimmed baking sheet, combine the oats, pecans, flour, maple, cinnamon, and a pinch of salt. Add the butter and use your fingers to crumble it into the mix until everything is moist. 
    3. Transfer to the oven and bake for 20 minutes, stirring halfway through cooking, until crisp and golden brown and smells amazing. I like to serve this warm, so I make it while the soup simmers.
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Comments

  1. This is my favorite soup that I have ever made! It is sweet and earthy and salty at the same time. I made mine with cubed kabocha squash instead of butternut because that was all that was available at the store. I also was out of fresh and dried thyme, so I added some dried sage in with the salt and pepper. Thanks for the recipe Tieghan!

  2. 5 stars
    Wanted to kick off Autumn with a Sunday night soup..This was amazing. I used smoked cheddar, and it was the best squash soup I have ever made! Looks like this one has been on the site for a while, but definitely deserves to be highlighted again! Thanks!

    1. Hi Shan! I am really glad this soup turned out so well for you! Thank you so much for trying it!! xTieghan

    1. Hey Liz,
      I would recommend using Cup4cup GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. 5 stars
    This soup is so good! The perfect combination of sweet and savory with just a bit of heat. All of the elements — the soup, the crumble, the caramelized apples — don’t skip any steps. It’s totally worth it. Perfectly cozy with the windows open on a beautiful fall day with football on.

  4. 5 stars
    Made this yesterday and it was delicious! I’ve been limiting my grocery store trips so I buy hearty veggies, and this was a great way to use up my squash. I made it in my Instantpot and pressure cooked the squash for 12 minutes, instead of simmering on the stove. Thanks for yet another yummy, easy recipe!

  5. 5 stars
    I just made this tonight with some frozen butternut I had on hand and wanted to use up. It was delicious! I didn’t make the crumble but the apples were great. I drizzled a little chili oil on top and had some fresh toasted sourdough with butter to make sure I didn’t miss a drop. Can’t wait to try your other soups. 🙂

  6. I had dear friends come the night before Thanksgiving and made this recipe. It’s is ABSOLUTELY DELICIOUS! So so good!!! Thanks you for sharing this fabulous recipe and hands down it is a lifetime keeper to make and share in future meals! Thank You! – Tori, CO

  7. 5 stars
    Just made this ahead of time for Thanksgiving tomorrow instead of a traditional squash side dish. YUM! Thanks! I haven’t even . added the pecan crumble yet…it’s great as is, but I’m excited to add the topping tomorrow!

  8. 5 stars
    Amazing recipe! Made as listed without the toppings and also had to use chic broth. This will appeal to many different tastes. Technique is spot on. Adjust the cayenne for little eaters, but at least a little dash is important. Very, very delicious!

  9. Made this tonight. I almost cut corners on the honeyed apples and seriously thought about not doing the roasted nuts and oats. And then thought that was silly. I was surprised how quickly it all came together – and it worked out so that I could get the nuts ready while the apple and onion cooked. SO I could start the 20 mins on the soup and the nuts at the same time. And then I cooked the honeyed apples during that time AND cleaned up my kitchen. So seriously – for seeming fancy and what felt like it had to be so many steps – it was just stupid easy and fast to do.
    I don’t always remember to make a comment when I make one of your recipes, but I wanted to say that I always have this experience with your recipes. Clear, easy, and if I just read through and follow along, perfectly delicious each time. Santa might be bringing me your new book for Christmas 🙂

    1. Hi Jo! I am so glad this turned out so amazing for you! Thank you for trying it! Also, if you do get the book, I hope you love it!! xTieghan

  10. Hi! I’m looking forward to wow-ing my family with this recipe on thanksgiving! Have you tried putting the fully-cooked soup in the fridge overnight? Would you reheat on stovetop? I want to be able to make it the day before but don’t want to lose the flavor or body of the soup. Thanks!

    1. Hey Lindsay! Yes, this soup reheats wonderfully! Just add the topping right before serving. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  11. 5 stars
    This soup is the epitomy of Fall!!!! There are so many different layers of flavor in it, especially when you add the sautéed apples and the crumb mixture!!! We also served with pumpkin seeds, too. We served at a group function and got rave reviews from so many of our friends!! Made exactly as recipe states, just went a little lighter on the cayenne since we were serving for a large group and not every one likes things spicy! Can’t wait to make it again, this time I will try with fat free milk. The taste reminds me of Thanksgiving and it’s a beautiful color!! Thanks for the recipe!

    1. Hey Gretchen! Using canned coconut milk will be great! Love that idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  12. 5 stars
    Can I sub basic GF flour in this recipe? Or would you recommend a different ‘flour’ like almond? I love all of your recipes! Thank you always for sharing your gift with us. You’e saved me on many holidays! (And weeknights!)

    1. Hey Sarah!! You can use GF flour. That will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan