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Butternut Squash and Apple Soup

I love soup. I can eat it any time of the year and this one is a favorite of mine. What I really like is that it doesn’t have any milk or cream, better for my waistline. Don’t skip the mini sweet pepper – not bell peppers. They really add to the flavor of the soup. You won’t be disappointed. Let me know what you think.

Butternut Squash and Apple Soup

This is a warm and creamy soup to enjoy and without any cream or milk, it’s a great choice for anyone.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people


  • 1 medium yellow onion, chopped
  • 1 about 3/4 cup celery rib, chopped
  • 1 about 3/4 cup carrot, chopped
  • 3 or 4 mini sweet peppers, seeded and chopped
  • 2 Tbsp butter
  • 1 6 to 8 cups butternut squash, peeled and chopped discard seeds
  • 1 medium Gala apple, cored, chopped (squash to apple ratio should be 3:1)
  • 3 cups chicken stock or broth use vegetable broth if cooking vegetarian
  • 1 cup water
  • Pinches of nutmeg, cinnamon, cayenne, salt and pepper


  • Heat a large thick-bottomed pot over medium-high heat.  Melt the butter in the pot and let it foam up.  Add the onion, carrot, and celery and peppers and saute for 5 minutes.  Lower the heat if the vegetables begin to brown.
  • Add the butternut squash, apple, broth, and water.  Bring to a boil. Reduce to a simmer, cover and simmer for 30 minutes or so, until the squash and carrots have softened.
  • Use an immersion blender to puree the soup, or work in batches and puree the soup in a standing blender.
  • Season with pinches of nutmeg, cinnamon, and cayenne.  Add salt and pepper to taste.
Keyword Butternut Squash, Butternut Squash soup, butternut squash apple soup, soup

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