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Butternut and Apple Harvest Soup


"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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1 h 5 m servings 314 cals
Original recipe yields 4 servings

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  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.

Nutrition Facts

Per Serving: 314 calories; 11.8 g fat; 48 g carbohydrates; 5.6 g protein; 33 mg cholesterol; 815 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 298
  1. 397 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 op...

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Least positive

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 ...

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. ...

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...

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 bec...

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 onio...

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.

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 t...

I LOVE this recipe. My picky 7 and 2 yr olds eat this up like there is no tomorrow. I bake the squash in the oven with olive oil and salt and pepper (cut in half). When I pull that out, i sta...

Mmmmm, this soup is good! I made the recipe pretty much as directed. The only changes were that I used roasted butternut squash I had made the day before, and I added @ 2 tsp of light brown su...