Butternut Squash and Apple Soup Recipe

Name: Butternut Squash and Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 qt. chicken stock; 2 lb. butternut squash, peeled, seeded and cut into 2-inch pieces; 2 md. Granny Smith apples,; other tart apples, peeled, cored and cut into 2-inch pieces; 1 lg. onion, finely chopped; 2 md. shallots, finely chopped; 1 tsp. finely chopped fresh rosemary; 1/2 tsp. dried rosemary; 2 tsp. finely chopped fresh thyme; 1 tsp. dried thyme; 1/2 cup half and half; 1/2 tsp. salt; 1/4 tsp. finely ground pepper; 1/2 cup sour cream; Extra rosemary and thyme leaves

Servings: persons

1-1/2 qt. chicken stock
2 lb. butternut squash, peeled, seeded and cut into 2-inch pieces
2 md. Granny Smith apples,
other tart apples, peeled, cored and cut into 2-inch pieces
1 lg. onion, finely chopped
2 md. shallots, finely chopped
1 tsp. finely chopped fresh rosemary
1/2 tsp. dried rosemary
2 tsp. finely chopped fresh thyme
1 tsp. dried thyme
1/2 cup half and half
1/2 tsp. salt
1/4 tsp. finely ground pepper
1/2 cup sour cream
Extra rosemary and thyme leaves

1
Heat chicken stock in 6 quart enamel or stainless steel casserole until simmering.
2
Add squash, apple, onion, shallots, and herbs.
3
Simmer covered for 30 minutes or until all vegetables are soft and tender.
4
Puree in food processor fitted with steel blade or in blender.
5
Return to pan and add half and half.
6
Add salt and pepper and simmer for 6 minutes.
7
Taste for seasoning.
8
Ladle into soup bowls and garnish with spoonfuls of sour cream and rosemary and thyme leaves.
9
ADVANCED PREPARATION: May be prepared up to 2 days ahead through food processor step and kept in refrigerator.
10
Add half and half just before serving.
11
FOR ANOTHER TASTE: Before heating chicken sauce saute 1 to 3 tablespoons of curry powder in 1 to 2 tablespoons vegetable oil.
12
Be careful not to burn.
13
Then heat the chicken stock.
14
Omit the half and half.
15
Sprinkle this soup with chopped roasted peanuts.

1807

kcal

Calories

194

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1-1/2 qt. chicken stock, 2 lb. butternut squash, peeled, seeded and cut into 2-inch pieces, 2 md. Granny Smith apples,, other tart apples, peeled, cored and cut into 2-inch pieces, and more.

Yes, Butternut Squash and Apple Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash and Apple Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions