Butternut Squash and Apple Soup

Prep Time10 minutes

Total Time45 minutes


Please note: these estimates are based on the intended serving size.

Ingredients (Scaling)

  • onion(s), chopped
  • celery stalk(s), chopped
  • carrot(s), chopped
  • fluid ounces olive oil
  • fluid ounces water
  • butternut squash, peeled, seeded, and chopped
  • tart apple(s), peeled, cored, and chopped
  • fluid ounces low-sodium bouillon
  • fluid ounces cayenne pepper
  • fluid ounces ground black pepper
  • fluid ounces ground cinnamon
  • fluid ounces ground nutmeg
  • fluid ounces salt

Butternut Squash and Apple Soup


  • In a stockpot, add the onion, celery, carrot, and oil. Sauté for about 5 minutes or until the vegetables are tender.

  • Add water, squash, apple, and bouillon to the pot. Bring to a boil. Reduce heat to low, then cover, and simmer. Continue cooking for 30 minutes or until the squash and carrots are soft.

  • Carefully transfer soup to a food processor or blender and puree. NOTE: If an immersion blender is available, the soup does not need to be transferred.

  • Add seasonings. Serve warm.