Simple Butternut Squash and Apple Soup Recipe

Name: Simple Butternut Squash and Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12 lbs butternut squash; 4 cups vegetable stock; 1 ½ teaspoons olive oil; 1 cup chopped yellow onion; ¾ cup apple, chopped (I used one green and one jazz); 1 ½ teaspoons minced garlic; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon sea salt; fresh ground black pepper; ginger powder; nutmeg

Servings: persons

2 12 lbs butternut squash
4 cups vegetable stock
1 ½ teaspoons olive oil
1 cup chopped yellow onion
¾ cup apple, chopped (I used one green and one jazz)
1 ½ teaspoons minced garlic
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon sea salt
fresh ground black pepper
ginger powder
nutmeg

1
Heat oven to 400 degrees Fahrenheit
2
Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
3
Cut squash in 4 pieces and remove seeds and membrane.
4
Lie pieces skin side down on baking sheet.
5
Lightly grease top of squash with olive oil and sprinkle with salt, pepper and the tsp of thyme.
6
Cover with foil and roast for 45 minutes.
7
After roasting peel and cube the squash.
8
In a stock pot, with medium heat, add oil, onions, garlic and apples Sprinkle with some salt and sweat between 2-3 minutes.
9
Add rosemary, pepper, squash and vegetable stock.
10
Bring to boil.
11
Cover and simmer for 20 minutes.
12
After simmering add a dash of ginger and a dash of nutmeg and puree using stick blender.
13
Let it sit and thicken for a few minutes before serving.

443

kcal

Calories

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.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 12 lbs butternut squash, 4 cups vegetable stock, 1 ½ teaspoons olive oil, 1 cup chopped yellow onion, and more.

Yes, Simple 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!

Simple Butternut Squash and Apple Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions