Soup and sandwiches are always a good idea, but this combo takes it up a notch! This Easy Butternut Squash Apple Soup is a one-pot recipe that’s the perfect balance between sweet, savory and tart. It pairs beautifully with a ham & swiss melt, made on crusty sourdough bread with a homemade honey mustard horseradish sauce. This combination is the epitome of fall comfort food, and comes together in under an hour.
Tis the season for a soup & sammy combo! As much as I adore a tomato soup with grilled cheese, it’s also fun to come up with more unique and interesting combinations to carry me through the longggg New England fall & winter. Enter: this easy butternut squash apple soup with ham & swiss melts! The perfect balance of sweet and savory flavors, and creamy and crunchy textures.
There are no shortage of butternut squash soup recipes on the internet, but I have a feeling you haven’t tried a butternut squash apple soup yet. It all comes together easily in one pot by letting the butternut squash and granny smith apples simmer in bone broth. Blend it up until smooth and you have a really unique soup, that features savory notes & a subtle tang!
And honestly, I cannot get my husband to eat a soup without bribing him with a sandwich so of course I had to pair this silky smooth fall soup with a drool-worthy ham & swiss melt. Sourdough bread gets lathered in a homemade honey mustard horseradish sauce for a major boost of flavor, then it get’s toasted up in a cast iron pan along with some melty swiss cheese and protein-rich ham. It’s delicious on it’s own, and even better dunked into the butternut squash apple soup!
Why You’ll Love this Easy Butternut Squash Apple Soup with Ham & Swiss Melt
- It’s a delicious fall pairing that feels incredibly cozy & satisfying.
- It’s the perfect balance of sweet, savory and tart.
- The butternut squash apple soup is an easy, one-pot recipe.
- The soup is made with bone broth, for added protein & nutrients.
- The ham & swiss melt is perfectly crispy and flavor-packed.
What You Need to Make this Easy Butternut Squash Apple Soup with Ham & Swiss Melt
For the Butternut Squash Apple Soup:
- Olive Oil: Or avocado oil, for sautéing the yellow onion in.
- Yellow Onion: 1 medium yellow onion, diced.
- Garlic: 3-4 large cloves, minced. Fresh is best here!
- Butternut Squash: You’ll need 1 medium butternut squash (about 2.5 lbs). Peel it, remove the seeds and then cut into cubes.
- Granny Smith Apples: I prefer using Granny Smith apples here as they’re a bit more tart and don’t make the soup taste overwhelmingly sweet.
- Broth/Stock: Use whatever you prefer, but I like chicken bone broth for added protein & nutrients. However, you can easily make this recipe vegetarian/vegan by using vegetable broth.
- Kosher Salt & Black Pepper: Season to taste.
- Apple Cider Vinegar: This adds acidity and brings out the apple flavor of the soup. If you don’t have ACV, try substituting fresh lemon juice.
- Prepared Horseradish: Although not required, I like to finish off this soup with a small amount of prepared horseradish which adds a savory depth of flavor & a small kick of heat.
For the Ham & Swiss Melt:
- Salted Butter: Softened, so that it’s easier to spread onto the bread.
- Dijon Mustard: This ham & swiss melt features a homemade honey mustard horseradish sauce.
- Honey: Feel free to add more if you prefer a sweeter sauce.
- Prepared Horseradish: This adds quite the “zing” — but you can omit and just make a standard honey mustard if you’re not a fan of horseradish.
- Sourdough Bread: Or similar crusty bread.
- Swiss Cheese: I used sliced swiss, but feel free to buy a block and shred it yourself, which will melt even better!
- Deli Ham: You can really measure with your heart here 😉
How To Make this Butternut Squash Apple Soup with Ham & Swiss Melt
Sauté the Aromatics:
First, bring a large pot to medium heat. Once hot, add oil. Then, add onion and season with kosher salt. Sauté, stirring occasionally, for about 4-5 minutes, or until onions are translucent. Add garlic, stir, and cook for 30 seconds more, until fragrant.
Let Butternut Squash & Apple Simmer until Tender:
Next, add in cubed butternut squash and apple, then season with more kosher salt & black pepper. Pour in the broth and stir. Increase heat and bring the soup up to a boil. Once boiling, reduce heat to low and let simmer, uncovered, until squash and apples are very tender, about 25 minutes.
Blend Soup until Smooth:
Add in the apple cider vinegar and prepared horseradish, then use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a normal blender and blend it in batches. Taste and adjust the amount of kosher salt & black pepper as needed.
Preheat Pan for Ham & Swiss Melt:
For the ham & swiss melt, I recommend using a cast iron pan if you have it. Bring your pan to medium-low heat and allow it to thoroughly preheat — for a cast iron this can take 5-10 minutes.
Prepare Honey Mustard Horseradish Sauce:
Meanwhile, mix together the dijon, honey & horseradish in a small both. Then, spread the softened butter onto one side of each of the bread slices. Flip one of them over, and spread on the honey mustard horseradish sauce. Depending how much sauce you like, this recipe may stretch to 2 sandwiches.
Assemble & Cook the Ham & Swiss Melt:
Add bread slices to the pre-heated pan, butter side down. Let them warm up and toast for 2 minutes. Then, on the side that doesn’t have the honey mustard horseradish sauce, layer on the swiss cheese & ham. Place the other slice of bread on top. Let cook until golden on the bottom side, about 3-4 minutes. Flip, and continue cooking until the other side is golden as well, about 3-4 more minutes.
Substitution FAQS:
- What kind of apples are best for this soup? I enjoy tart varieties like Granny Smith so that the soup isn’t overwhelming sweet, but you could also substitute something like Honeycrisp.
- Topping ideas for the soup? Canned coconut milk, or heavy cream, swirled on top is always a beautiful addition. Then, finish it off with some crispy sage leaves or pumpkin seeds & fresh cracked black pepper.
- What if I don’t like horseradish? The horseradish flavor is really mild in the soup, and more prominent in the ham & swiss melt. However, you can certainly omit it from both if you’re not a fan.
- What’s the best bread to use for the ham & swiss melt? I like sourdough for it’s tangy flavor and nutrient profile. But, any sturdy, crusty bread will work. I recommend buying a loaf and slicing it yourself!
- Can I use a different cheese in the sandwich? For sure! If you’re not a fan of swiss cheese, try sharp cheddar, provolone or gruyere. The cheese can either be sliced or freshly shredded.
Equipment Recommendations:
- Cast Iron Pan: Cast iron pans are surprisingly affordable and on elf the best options for any sort of melt or grilled cheese because they hold steady hot so the bread browns evenly. Just be sure to let it thoroughly pre-heat at a low temperature.
- Immersion Blender: An immersion blender is the easiest way to blend this butternut squash apple soup without having to transfer it from the pot. If you don’t have one, you can also use a normal blender — I recommend this Vitamix because it’s super powerful.
- Soup Bowls: I adore these soup mugs with cute little handles. Handmade in Vermont!
How Should I Store Leftovers?
This butternut squash apple soup is great for meal prep and as leftovers! Simply allow it to cool down before transferring to an airtight container or jar and storing in the fridge for up to 4 days. Some separation is natural, so just be sure to stir it all together before re-heating in the microwave or a small pot on the stove. If you prefer to freeze this soup, allow it to cool down fully then transfer to freezer-safe containers (mason jars are great for single servings), making sure to leave a bit of space at the top to account for any expansion. This butternut squash apple soup will last for about 2-3 months in the freezer.
The ham & swiss melt is best eaten fresh, however you could prep the honey mustard horseradish sauce in advance and keep it stored in the fridge until you’re ready to assemble and cook the sandwich.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Cozy Soup & Sandwich Recipes?
- Greek Lemon Chicken Soup
- High-Protein Roasted Tomato Soup
- Crockpot White Chicken Chili
- Healthy Zuppa Toscana
- Creamy Chicken & Wild Rice Soup
- Apple & Bacon Grilled Cheese
Easy Butternut Squash Apple Soup with Ham & Swiss Melt
Equipment
- peeler
- large pot
- spatula
- immersion blender or normal blender
- small bowl
- spoon
- butter knife
Ingredients
For the Butternut Squash Apple Soup:
- 2 tbsp olive oil or avocado oil
- 1 medium yellow onion diced
- 3-4 garlic cloves minced
- 1 medium butternut squash (about 2.5 lbs), peeled, seeded & cubed
- 2 granny smith apples peeled, cored & cubed
- 32 oz broth of choice (I prefer chicken bone broth)
- kosher salt to taste
- black pepper to taste
- 2 tsp apple cider vinegar
- 1 tsp prepared horseradish
For the Ham & Swiss Melt (Makes 1 Sandwich):
- 1 tbsp salted butter softened
- 2 slices sourdough bread
- 2 slices swiss cheese
- 1.5-2 oz deli ham (about 4 small slices)
- 1 tbsp dijon mustard
- ½ tbsp honey
- ½ tsp prepared horseradish
Instructions
For the Butternut Squash Apple Soup:
- Bring a large pot to medium heat. Once hot, add oil. Then, add onion and season with kosher salt. Sauté, stirring occasionally, for about 4-5 minutes, or until onions are translucent. Add garlic, stir, and cook for 30 seconds more, until fragrant.2 tbsp olive oil, 1 medium yellow onion, 3-4 garlic cloves, kosher salt
- Add in cubed butternut squash and apple, then season with more kosher salt & black pepper. Pour in the broth and stir. Increase heat and bring the soup up to a boil. Once boiling, reduce heat to low and let simmer, uncovered, until squash and apples are very tender, about 25 minutes.1 medium butternut squash, 2 granny smith apples, 32 oz broth of choice, black pepper, kosher salt
- Add in the apple cider vinegar and prepared horseradish, then use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, you can transfer the soup to a normal blender and blend it in batches. Taste and adjust the amount of kosher salt & black pepper as needed.2 tsp apple cider vinegar, 1 tsp prepared horseradish
For the Ham & Swiss Melt:
- I recommend using a cast iron pan for this if you have it. Bring your pan to medium-low heat and allow it to thoroughly preheat — for a cast iron this can take 5-10 minutes.
- Meanwhile, mix together the dijon, honey & horseradish in a small both. Then, spread the softened butter onto one side of each of the bread slices. Flip one of them over, and spread on the honey mustard horseradish sauce. Depending how much sauce you like, this recipe may stretch to 2 sandwiches.1 tbsp salted butter, 1 tbsp dijon mustard, ½ tbsp honey, ½ tsp prepared horseradish, 2 slices sourdough bread
- Add bread slices to the pre-heated pan, butter side down. Let them warm up and toast for 2 minutes. Then, on the side that doesn't have the honey mustard horseradish sauce, layer on the swiss cheese & ham. Place the other slice of bread on top. Let cook until golden on the bottom side, about 3-4 minutes. Flip, and continue cooking until the other side is golden as well, about 3-4 more minutes.2 slices swiss cheese, 1.5-2 oz deli ham
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.