Cheddar Apple Butternut Squash Soup with Cinnamon Pecan Crumble.
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.
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!
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.
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.
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.
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.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Cheddar Apple Butternut Squash Soup with Cinnamon Pecan Crumble
Autumn butternut squash pureed with sweet caramelized apples, fresh thyme, and a touch of milk. Finish each bowl off with sautéed apples and a sprinkle of cinnamon flavored pecan crumble. One of the coziest bowls of soup you'll enjoy this fall!
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 2 honeycrisp apples
- kosher salt and pepper
- 1/4 cup all-purpose flour
- 4 cups low sodium vegetable broth
- 4 cups cubed butternut squash
- 1/2 teaspoon cayenne pepper, more or less to taste
- 1 cup whole milk
- 1-2 cups shredded sharp cheddar cheese, depending on your taste
- 2 tablespoons + 2 teaspoons fresh thyme leaves
- 2 tablespoons salted butter
- 1 tablespoon honey
Cinnamon Pecan Crumble
- 1 1/2 cups raw pecans, roughly chopped
- 1 cup old fashioned oats
- 2 tablespoons all-purpose flour
- 2 tablespoons real maple syrup
- 1 teaspoon cinnamon
- 4 tablespoons salted butter, at room temperature
Instructions
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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
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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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Wow. This looks amazing!! I can’t wait to try! This is definitely on my list as well as the pumpkin beer broccoli cheddar soup. So easy and so good for me when my husband travels.
I agree about cool fall temperatures! I grew up in Erie, Pennsylvania now residing in Cleveland and I absolutely love the change of season and would take it over any hot day. ?
I hope you love this Kristen! Thank you!
Interesting soup! I need to make this as a starter for short ribs this weekend. Weather: it’s been ~20 degrees below normal all month. Sept was mostly cool too. We get a short reprieve today/tomorrow, then cold again. Weird. Makes winter endless here. Not a fan. But I am a fan of soup and comfort food.
Yes! I hope you love this then, Joyce!
This looks fantastic! I was JUST telling my mom last night that I was craving butternut squash soup. I will definitely be making this tonight. Can you sub coconut milk for the whole milk?
Hey Rachel! coconut milk will work great! Please let me know if you have any other questions. I hope you love this recipe! Thanks! xTieghan
I am just so in love with this. You’re right, the crumble at first seems odd, but after thinking about it I’ve decided it is the best thing in the world. Love the idea so much. What a great recipe – I can’t wait to make it!
I am so glad you like this and hope it turns out amazing for you Danielle! Thank you!
I have the day off today, so my husband and I are going to an apple orchard! I think this soup will be the perfect ending to cap off a beautiful fall day in Minnesota! I’m wondering if you think coconut milk would work instead of whole milk?
Hey Sandy! Coconut milk will work so well. Sounds great! Please let me know if you have any other questions. I hope you love this recipe! Thanks! xTieghan
PS. your day sounds just amazing and so very fall!
This soup looks so good Tieghan, esp today with the wind whipping around here! I love butternut squash and it’s my fav. The only thing I’ll change is, I like it chunky.
This pecan crumble I will definitely munch on it like granola. Yum! ?
Have a great weekend coming up!
Thank you so much! I hope you try this! I hope you also have a great weekend!
Sooo yummy!!! Lots of moving parts to this but easy to make 🙂 I would do half the cayenne pepper next time. I will definitely make this again
Thank you so much Emily!
This looks INSANELY GOOD!!
Rebecca | http://www.peppermintdolly.com
Thank you!
How much flour in the pecan crumble mixture? I don’t see it listed. Soup is made and tastes wonderful. I might cut the cayenne back a little next time tho.
Hey Cathy! I use 2 tablespoons flour. Recipe is all fixed! Sorry about that. Glad you are enjoying the soup!
What is the amount of flour in the pecan crumble mixture? I don’t see it listed. Soup is made and tastes wonderful. I might cut the cayenne back a little next time tho.
Looks and sounds so yummy. Could This be done in my instant pot?? If so, could you tell me what I could change to make that happen??
HI! I am sure this would be great in the instant pot. I would add everything to the instant pot minus the below ingredients:
1 cup whole milk
1-2 cups shredded sharp cheddar cheese, depending on your taste
2 tablespoons + 2 teaspoons fresh thyme leaves
2 tablespoons salted butter
1 tablespoon honey
Cook on high preasure for 12 minutes. Puree and then add the remaining ingredients. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
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now. You are very intelligent. You realize thuys significantly
in terms of this matter, made me in my view considrr it from numerous various
angles. Its like women and men are not involved until it’s one thing to accomplish with Woman gaga!
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Interesting soup. I will definitely make it this week. Can I use walnuts instead of the pecans?
I am sure walnuts will be delicious!! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I was going to make my go-to Butternut Squash soup when I came across this recipe and decided to give it a try, and ohhhh, man, I was SO glad I did! Definitely will be making this again. 🙂
Hi Tieghan!
I just went to the store and grabbed the items needed! It’s been foggy here in Tacoma, Wa. so this is perfect! I am going to do my cinnamon butter croutons instead of the pecan topping though…sorry. 😉
Thanks again for your inspiring ideas!
I hope you love this recipe, Jeanette and it makes your day a little brighter! Thank you and enjoy!
I usually do not comment on these, but oh my goodness, this was an absolutely amazing soup. It sounded very unique, and wasn’t sure how well the flavours would meld together, but man, it worked. I am not crazy about the pecan crumble with the soup, but definitely will be saving it for some yogurt in the mornings. The honey apples worked surprisingly well too in the soup. Thank you for this amazing recipe!
Hi Nick! I am so glad this turned out so well for you! Thank you so much!
This soup looks so delicious, love the crumble topping!
Thank you so much! I hope you try this Laura!
Any suggestions for a replacement for the pecans? I have a nut allergy and would still like to add some kind of crunch/crumble to the soup.
Hey Emily! I recommend replacing the nuts with and equal amount of pumpkin seeds or oatmeal. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
So.making.this!
I hope you love this! Thank you Debbie!
Making this tonight for an informal dinner party with some crusty french bread, french cheeses and a leafy green salad.
Thanks for the Inspiration :).
Cheers from Berlin, Germany
YUM! I hope this turned out amazing for you Clara! Thank you!
Looks delish!
Whole Foods sells frozen butternut squash already cubed… can that be used? If so, would you recommend throwing it in frozen or thawing it before?
Thanks! Love your site! 🙂
Hey Alex! You can use the frozen squash. No need to thaw before using! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
PS. thanks for letting me know about that squash. What a time saver!
This soup is SO delicious with the bonus of being quick and easy! My husband requests it at least once a week in our cold German weather!
Wow I am so glad you are both loving this recipe! Also, I hope you’re staying warm! Thank you Amanda!
I made this soup tonight as a practice run, hoping I would be able to serve it among our thanksgiving dishes. Holy cow, saying “it’s amazing” is an understatement. It’s gotta be the yummiest fall soup on the planet. All of the elements come together perfectly; the pecan crumble makes the dish! My mom came over to eat with us and said it tasted like something from an elegant restaurant. Thanks so much, Tieghan! I’m headed back to lick my bowl now.
This is so sweet! I am so glad this turned out amazing for you Holly and hope everyone loves it on Thanksgiving! Thank you so much!
I assume the chopped apple is peeled and the one you put on top is not (judging by the photo of the sliced apple). Is that correct?
Hi Cristin, I do not peel my apples as I love the flavor and texture the skin provides. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
A simple (yet delicious) recipe I was able to make with ingredients on hand! I halved the recipe and substituted a few spices with a ‘southwest seasonings blend’ since I was out of cayenne pepper. All in all, it worked out beautifully and I’m thinking about adding it to our thanksgiving dinner menu.
I am so glad you loved this and hope you do add it to your Thanksgiving menu! Thank you Alyssa!
Fantastic recipe! I’m definitely not a soup person but I adore this recipe and will be making this again- everything was great, from the granola to the honey apples. I used a Granny smith for the honey apple and think that the tartness is an excellent balance to the sweet. Thank you for sharing
Thank you so much Alyssa! I am so glad you loved this!
Just finished this and it is amazing! I made a few changes. First, I pierced the squash skin with a fork, then roasted the squash in the over for an hour on 400. Meanwhile, I started the onions and apples as directed, after 10 minutes I added garlic, thyme and some fresh grated ginger. Sautéed for a couple minutes then went ahead and added recommended seasonings and some red pepper flakes. I diced up and added a sweet potato when I added it to the broth. Once squash was done diced it up, threw it in, added a pinch of nutmeg. Once done I blended everything together, added heavy cream and cheese. Served with sour cream and bacon on top. Wow. This will definitely be made on thanksgiving and is a keeper!
Hi Olga! I am so happy to hear that you loved this recipe! I hope it turns out amazing for you on Thanksgiving as well! Thank you!
This was delicious! It is labor intensive (and I’m used to cooking Indian food with multiple steps) BUT that shows through in the flavor and depth once you’ve added the last topping and sat down to eat. I forgot to buy veggie stock, so I added water with bay leaves, 3 whole garlic cloves, pepper — then I picked these out at the end before I blended. I didn’t add honey onto the caramelized apples, and I don’t think we missed it. My husband thought we were having dessert soup for dinner and then ate two bowls and told everyone he could how delicious it was! If I have time to remake for a Friendsgiving / Thanksgiving meal, I will include this!
I am so glad this turned out so well for you and everyone enjoyed it! Thank you so much!
This soup was so delicious!!! I would 100% make again. So hearty and cozy and the perfect mixture of savory, salty and sweet. Highly recommend!
Thank you so much Megan! I am so glad you loved this!
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!)
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
This looks delish! Do you think you could sub coconut milk for the whole to make it dairy free?
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 ???
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!
Ah I am so glad this turned out so well for you Suzy! Thank you so much for trying this! xTieghan
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!
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
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 🙂
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
So delicious!!! Ate two bowls in one sitting!!
Amazing!! Thank you so much Kristen! xTieghan
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!
Thank you so much Sharon! I am so glad you loved this so much! xTieghan
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!
I am so glad you like this Cara! Thank you! I hope you have a wonderful Thanksgiving! xTieghan
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
Awh that is so sweet! I am so glad this turned out so well for you all, Tori! Thank you! xTieghan
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. 🙂
I am so glad this turned out so well for you Leanne! Thank you so much for trying it! xTieghan
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!
Thank you so much for trying this recipe, Blayre!! I am really glad you enjoyed it! xTieghan
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.
Thank you Tara!! So happy this turned out so well for you! xTieghan
Would using GF flour work as a sub? If so, would you recommend a GF flour with or without xanthum gum?
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
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!
Hi Shan! I am really glad this soup turned out so well for you! Thank you so much for trying it!! xTieghan
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!
Thank you Monica!! I am really glad this turned out so well for you! xTieghan
This was so good! I normally don’t love butternut squash soup but this wasn’t too sweet. I used granny smith apples in the soup to cut down on sweetness, added a little dried sage and nutmeg, and used a splash of half and half instead of milk (that’s what I had on hand). Just delicious, we’re thinking of making it again next week.
Wow amazing! I am really glad you loved this one, Lea! Thank you! xTieghan
This sounded so odd to me, but I took a chance and I’m so glad I did! This soup is beyond amazing! It’s like fall in a bowl. The different flavors and textures go surprisingly well together. So glad I trusted you!
Thank you for trying this one, Brenda! I am really glad it turned out so well for you! xTieghan
This was delicious, all the extra components made for good flavor combination and textures that are lacking in regular butternut squash soup. Thank you!
Thank you so much Alicia! I am really glad this recipe turned out so well for you! xTieghan
This recipe is perfection. This soup delivers in every aspect – creamy, sweet, savory, with the perfect amount of kick from the cayenne and crunch from the crumble. We will definitely be adding this to our autumnal arsenal. So happy I stumbled upon this recipe.
I am happy you stumbled upon this one as well! Thank you for trying it, Caitlin! I hope you continue to love this and other recipes of mine! xTieghan
This soup was incredible! I used two apples, cream instead of milk, and one teaspoon of dried thyme. I didn’t make the honey butter apples or crumble, but these toppings would make the soup extra special. I love your cookbooks and blog!
Hi Rachel! I am so happy this recipe turned out so well for you! Thank you so much for trying this one! xTieghan
My new favorite butternut squash soup! I omitted the flour in the soup to make it GF and it turned out great!
Hey Rebecca,
I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan