A Taste of Fall: Butternut Squash Apple Cranberry Soup

Butternut squash apple cranberry soup simmering in a pot for homestyle fall soup.

There’s something special about this time of year — when the evenings cool off (even just a little here in Florida), and the kitchen once again becomes the heart of the home.

This soup came together one afternoon when I was craving something warm but a little different from my usual vegetable or chicken soups.

I had a few apples that needed to be used, some cranberries tucked in the freezer, and a beautiful butternut squash from a local market — and the idea was born.

The result? A sweet, savory, and slightly tart soup that tastes like fall in a bowl. It’s light enough for a Florida day but cozy enough for those cooler evenings on the porch.

Ingredients

1 Tbsp olive oil (or bacon grease)

1 cup sweet onion - diced

1 Tbsp minced garlic

4 cup butternut squash - cubed

2-3 Apples, peeled, cored, and chunked (I used Gala)

1/2 cup fresh or frozen cranberries

4 cup Chicken broth

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. ground ginger

1/2 tsp. kosher salt

1/2 tsp. ground black pepper

1/4 cup half and half, or heavy cream

Directions

Fresh ingredients for homemade butternut squash apple cranberry soup - squash, apples, cranberries on a rustic table.

1. Heat the olive oil (or bacon grease) in a heavy cast iron pot or stock pot over medium heat. Add the onion to the pot and cook until it's soft, then add the garlic and stir for one minute.

2. While that's cooking, peel and cube the butternut squash, peel and core the apples then cut into quarter chunks.

3. Add the squash and apples to the pot then cook for another 5 minutes, stirring occasionally.

4. Pour in the chicken broth and bring the contents to a boil, making sure to stir it often. Once it comes to a boil, reduce the heat, add the cranberries and let it simmer for 15-20 minutes or until the butternut squash is tender enough to poke a fork in it.

   

   Cubed butternut squash, apples and cranberries, ready to simmer for cozy fall soup.

5. Once it's done, I used my immersion blender to smooth everything together. You can also pour the contents into a blender to puree it down.

6. Add cinnamon, nutmeg, ground ginger, salt, and pepper. Allow to simmer for another 5-10 minutes

7. Add the half and half, I used fresh cream.

8. Adjust salt if desired and serve warm.

Bowl of butternut squash apple cranberry soup topped with sour cream and pumpkin seeds - cozy fall recipe.

Serving Ideas

• Top with toasted pumpkin seeds, a dallop of sour cream, or a sprinkle of Everglades Seasoning.

• Serve alongside a loaf of crusty bread or a grilled cheese sandwich.

• Pairs beautifully with a fall salad or roasted chicken

From My Homestead to Yours

There’s something deeply comforting about taking simple ingredients — a squash, an apple, a handful of cranberries — and turning them into something nourishing.

That’s the heart of homesteading: using what we have, savoring the season we’re in, and sharing it with those we love.

If you give this recipe a try, I’d love to hear how it turns out!

Tag us @thefloridahomesteader and share a photo of your cozy bowl — we might just feature it in our next issue.