Butternut Apple Soup Recipe

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Butternut apple soup

brenda shell


My bff raved about this receipe so I tried it, and I have loved it ever since. It makes you feel warm and fuzzy inside. It has such wonderful layers of flavor and only a few ingredients. I have found it doesn't even need the cream and it still tastes sinful. PS...Its just as delicious served cold.

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20 Min


35 Min


1 large
butternut squash
2 medium
sweet onions
2 medium
sweet apples
1 qt
chicken stock
8 oz
half and half (fat free) optional addition

Directions Step-By-Step

Cut squash in half, place open side up on cookie sheet, season with salt and pepper and drizzle with olive oil. roast at 375 degrees for about 20-25 minutes or until soft and slightly browned.
In as saucepan, saute chopped onions and apples in a little olive oil (or butter), until soft and onions are translucent. salt and pepper to taste.
Add chicken stock, let simmer until slight boil.
Scoop the roasted squash of of the shells and put into food processor, add chicken broth and apple and onion saute, puree until smooth.
Return to pot and simmer for about 5 minutes. You can add half and half at this time. I have found the receipe just as delicious and creamy without the cream. experiment to see what you like.

About this Recipe

Course/Dish: Other Soups
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy