Butternut Squash Apple Soup

If you finely chop (1/2-inch) the butternut squash, apple, carrot, celery, and onion, they'll cook more quickly.

Add a smoky flavor to the soup by sprinkling in some smoked paprika. Make the soup a little more creamy by swirling in some sour cream (after you remove the soup from heat).

Butternut squashes come in various sizes. Your ratio of chopped butternut squash to chopped apple should be 3 to 1.

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Yield: Serves 4-6


  • 1 medium yellow onion, chopped (about 1 cup)
  • 1 celery rib, chopped (about 3/4 cup)
  • 1 carrot, chopped (about 3/4 cup)
  • 2 Tbsp butter
  • 1 butternut squash, peeled and chopped (6 to 8 cups), seeds discarded (see How to Peel and Cut a Butternut Squash)
  • 1 tart green apple, peeled, cored, chopped (squash and 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


1 Sauté onion, carrot, celery in butter: Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.

2 Add squash, apple, broth, water, then simmer: Add the butternut squash, apple, broth and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.

3 Purée the soup: Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender.

4 Season with nutmeg, cinnamon, cayenne, salt, pepper: Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste.

Garnish with chopped fresh parsley or chives.

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  • Cathie

    Wonderful! I added a potato (always add one to veggie soup) and two tsp brown sugar. Used Fuji but next time would stick with tart green apple as suggested. Left some of the chunks unblended for texture. For oil coated pan with EVO and also added a TBL of Smart Balance. Had with a piece of spelt (and other stuff) bread toasted with a small swirl of sour cream. Husband loved it too!


  • Tish V

    I love Butternut Squash soup! Made this recipe today. It is absolutely delicious!!!


  • Don P

    I added a tablespoon of puréed chipotle peppers for a subtle smokey heat, was wonderful


  • susan

    A hit with everyone. Used no salt vegetable broth, added about two cups diced potatoes and a total of two cups of diced carrots. It was outstanding. The potatoes add creaminess which some users have achieved with cream.. No need with potatoes. It freezes very well.


  • Blaire

    This soup turned out absolutely amazing and had great flavor! I did add a little brown sugar which I think made it a bit sweeter and loved it :) Thank you for the recipe!


  • Melissa

    My soup turns a dark brown and does not look like the picture. I am thinking it may be a mallard reaction??? Any suggestions to prevent discoloration? I use real chicken broth.

  • Mark

    I have canned squash. Just use the same amount cup-wise as uncooked?

    • Emma Christensen

      Hi, Mark! Emma here, managing editor for Simply Recipes. I think canned puree would work just fine here! I think you’d probably need 2 to 3 15-ounce cans of puree. Let us know how it works out!

  • Butternut

    In a hurry? I find that chopping everything takes up more time and energy than the actual prep and cook time which follows. Scrub the squash, then cut the squash: top half – cut into quarters, bottom half – cut into halves. Boil/steam in small amount of water until tender or cook in microwave in a bowl with a small amount of water – around 20 minutes. When soft, use a large fork to mash and scrape the meat off the skin. Much faster than peeling. Also, no blender needed.
    Meanwhile, while sauteing the thinly sliced veggies, shred or thinly slice the apples with whatever tool you have. I have the old-fashioned shredder that works quickly. I use a Magic Bullet-style chopper to puree the cooked veggies when they are soft, (Much less effort and cleaning up.) then return them to the pan with liquid and the apples. Bring to a boil, turn the heat down and let them sit while you mash the squash. Now throw everything in one pot – mine will go into a crock pot to finish cooking and blend the flavors – add your seasoning as desired. MORE short cuts: canned/frozen butternut; skip the carrot/celery chopping – use powdered; applesauce; apple cider to steam veggies in; got others?

  • Kathy

    It looks so good. D0 you have nutritional info or calorie content for the soup?

  • Kelly K

    I made this, because my wife loves butternut squash. She loved it and the kids REALLY loved it. I normally don’t like to give our 2-year old twins, but this was a hit and totally worth a little cleanup.


  • Kyle

    Love this site and this recipe. The addition of the apple and carrots is great. Also simmering a pot of the curried version on my stove right now!

  • Nancy

    I added a small swirl of heavy cream before digging in…heaven!!!

  • Lisa P

    I just made this and it is fantastic and easy! This will be in potluck repertoire from now on, and on my own regular menu at home. You can season it as you please which is perfect. And there’s no added sugar. If you are on a Whole30 regimen, this totally follows that if you use vegetable broth and a non-butter product to saute the veggies.

  • Pattyannep

    Followed directions to the t. The apple gives it a lovely sweetness that enhances the nutmeg and cinnamon. Thank you!!

  • Hali

    Awesome recipe, thank you. I used about a teaspoon of freshly grated ginger to replace the spicy from cayenne and garlic; kept the nutmeg and cinnamon; added one chopped red pepper for color from the beginning, rather than paprika. Smells and tastes awesome. If you make it a bit more watery (use 20% more chicken broth or whatever base you prefer), it holds well for next day or freezing.

  • Hilma Kaye

    I wondered if this soup could be made ahead and frozen?

  • Sina Nowak

    I substituted 2 cloves of garlic for the celery and a pinch of ground ginger for the nutmeg…it was delicious!

  • Beth

    Another rave review for this soup. I started with the recommended pinch of spices, but ended up putting some pumpkin pie spice in, too. It was really good! I also like the idea of trying cumin as well. Will definitely make this again. It’s worth the work of prepping the squash!


  • Mary Anne

    I make soup all the time but this is my favorite. I roast the butternut squash and onions together and use vegetable broth. This is by far the BEST soup ever


  • Stephy

    I just made this and it is awesome!! The apples were a nice surprise… I added a bit of soy milk for creaminess plus first roasted the squash in the oven. Used a blender and mashed everything up to golden vat of goodness. Used spices cinnamon and nutmeg. Thanks for the receipe!

  • Barbara

    Wonderful, flavorful soup. Even my 90+ year old mother liked it…and she likes little I cook!
    The only thing I changed was to use fresh ground white peppercorn instead of black pepper.
    Had to share.

  • Nancy

    Love this recipe! I made a couple of additions by adding raw turmeric, ginger and used 2 1/2 cups chicken stock and 1 cup apple cider. Also, I roasted the squash with olive oil, salt and pepper. So savory!

  • Mud

    This is a wonderful recipe. This soup has now become a Thanksgiving Tradition for not one but two sides of the family. I have done a couple things that take longer but some might enjoy. After cutting the squash into large cubes I sprinkle with nutmeg, touch a hint of cinnamon, salt and fresh ground black pepper, spray with Olive oil spray and then grill on my Weber kettle grill with apple wood smoke chips until tender. The apple wood and grill taste add a real Fall feeling to the soup. Then a dolup of sour cream and s sprinkle of nutmeg in each bowl when serving.

  • Min

    Elise how many cups is 1 butternut squash, for those of us starting with precubed butternut squash?

  • Beth

    Delish!! Slight deviation: Roasted one container of Costco butternut squash (peeled and precut) with two Granny Smith apples and one onion. Sauteed carrots, one onion, and celery in olive oil. Seasoned with white pepper instead of black pepper. Used 4 cups of chicken stock – cooked for 10 minutes in electric pressure cooker. This recipe is a keeper!!

  • Laura Kumin

    Loved this soup. I made a few changes – added about 1 1/2 teaspoons of minced fresh ginger to the veggies halfway through their cooking, then added the squash and apple chunks and cooked for 5 minutes more, stirring frequently, before adding broth. That gave the soup an even deeper flavor. Plus, since the boxes of vegetable broth are 32 ounces (4 cups), I used all broth, instead of 3 cups broth + 1 cup water. Perfect comfort food.

  • Diane

    Great recipe. Soooo, I didn’t have an apple, but I did have a bottle of Spire cider. Simmered the veggies in the cider and continued on with the recipe. YUM!!

  • Jill

    Just got done making this. I added 2 small potatoes and I only used salt, pepper & paprika. I cannot bring myself to add cinnamon and nutmeg. The flavor is so perfect as is. Definitely going to be making this a lot.

  • Ann

    If you don’t want to peel butternut squash which I don’t you buy buy at any grocery already peeled and cut into chunks. But I found it peeled and cut up at Costco. I think the large container was $3.99. A nice size container too. I use 3 apples in this recipe. Love the flavor of the apples in this soup

  • Rebecca

    Is it possible to use a crockpot to cook this dish? How would you adapt the recipe?

  • Amanda

    LOVE this recipe. I added 1/3 leek and reduced onion (2 slices of white) and 1/2 granny smith due to what was in the pantry. I didn’t sauté, just through it all in the pot, simmered 30 minutes after boil, pureed in blender as my immersion stick is acting up. DELICIOUS and so fresh tasting. I make a lot of soups and this is my new favourite! Thanks for the great recipe !


  • Katie

    Just made it- absolutely delicious! Used 4 cups of broth instead of 3+water, used a red apple, cinnamon, pepper, salt, and chili powder and had thumbs up all around! Definitely will be making again :)

    • Elise

      Hi Katie, I’m so glad you liked it!

  • Joyce

    Made this soup today. It’s a cold day in Connecticut and I love all kinds of squash dishes. It came out a little sweet for our liking. Next time I would use a little less apple and make sure I use a Granny Smith. I only had a Macoun.

  • rhiannon

    an ode to butternut squash
    the saddest vegetable known to man

    i tapped him and he was hollow
    wuld he provide for my soup needs
    on the indside he was yellow
    i opened him and he cr
    d little tears

    he was my young grocery
    going to sweeeet grocery heaven
    i roasted him w. rosemary
    and he screamed ‘weee
    eez’ in the oven

    • Elise

      I love it! Best “Ode to Butternut Squash” ever.

  • Annie

    I roasted the veggies, swapped water for coconut water and mixed it up in the vitamix. Delicious! I like the idea of cutting the squash in half and roasting face down, no chopping!

    • Elise

      Love the idea of using coconut water!

  • Monica

    I made this soup today for the first time. It was super delicious!!!!
    Thank you for sharing the recipe!!!

  • Jenny

    I made this soup in a pressure cooker, just threw everything in minus the butter of course and cooked it for 20 minutes. Everything was done perfectly. I used an immersion blender to smooth it up, added cinnamon, nutmeg and a little brown sugar. Fabulous soup with no fat! A Fall favorite!

    • Elise

      I’m so glad you liked it Jenny!

  • Georgia

    This soup is AWESOME!!!!!! Sooooooo easy and super delish! I did the recipe exactly as directed — only added a little ginger at the end. (And used all veg broth instead of 1 cup of water)

  • Renee

    My 8 month old could not get enough of this delicious soup! He is BLW so I ripped up some bread and dipped it in this wonderfully thick soup and he gobbled up his whole plate and tried to lick it clean!

    I used a honeycrisp apple because that’s what I had and instead of the recommended spices I used a half tsp each of salt, cumin and ginger, delicious! (Peeling using my potato peeler was super easy and mess free! Used my melon baller for the seeds which worked great too)

    Thanks, this one goes in the recipe book!


  • Diane Masseth-Jones

    Thank you for this delicious recipe.

  • Saira

    I love this recipe. I roast the squash face down on the pan and just scoop the innards into the soup!

  • Michelle

    Has anyone tried freezing this soup? I want to make it for a soup exchange party in a week :)

    • Rebecca

      I think it would freeze just fine, but really not necessary – it will keep for a week in the fridge and be great.

      • Michelle

        Thanks Rebecca. With the soup exchange each family attending will take home 6 qts of soup to freeze and use over the winter, so a week in the fridge isn’t going to cut it. Glad to know this should freeze alright!

        • Michelle

          Just wanted to come back and say this was delicious and I will make it again!

  • Jackie

    I take a butternut squash and poke it all over with a fork and put it in the microwave until soft enough to peel. Fast and easy!

  • Rebecca Dozier

    I’ve never spent so much time handling raw squash before, but I doubled this recipe, and in peeling and dicing that much squash, I really wrecked the skin on my left index finger! It’s truly like I dipped it in acid. Couldn’t believe it – so I looked it up and found this explanation, which is really interesting: http://www.gardeningblog.net/2011/10/12/why-butternut-squash-hurts-your-hands/ Makes a great argument for roasting instead, or buying pre-peeled raw. The soup turned out fantastic though, so it was worth it. Thanks so much for all your great recipes!


    • Natalie

      Oh I’ve never heard of this! I usually poke the butternut squash with a knife in a few places and pop it in the microwave for 2-3 min (depending on the size of the squash), then flip it over and put it back in for another 2 because it helps soften it making it safer to cut, maybe that helps prevent the sap that comes out from hurting also? Just thought I would mention this in case you wanted to try cooking with butternut squash again and find this helpful.

  • Kim

    I made this tonight…added a little half and half, and brown sugar —delish!!!!!!!!!

  • Emily

    This is delicious and filling! I used one of those already cut up squash from the produce dept and following your ratio of apple to squash, used three small Granny Smith apples. I also added some white wine I had frozen for cooking and some garlic scapes. Tried out my immersion blender. Mixed in plain whole yogurt for my young boys to enjoy. Really yummy! Thank you.

  • K. J.

    I made this for the 2nd time this week, it’s one of our favorites! I used a stick blender to blend it right in the pot, makes it even easier. Thank you very much!

  • Deb

    My daughter-in-law made this and it was delicious, she followed your recipe. Loved it. I am now in the process of making it. But chose to roast my squash first and will add some fresh garlic to it. Anxious to have some fresh homemade squash soup on this cold day!

  • Darlene

    I love this recipe and need to make several batches for a party in the future. Does this soup loose any quality if I make the soup now and then freeze it for three weeks?

    No idea. I’ve never frozen this soup. ~Elise

  • Michelle Glauser

    Thank you for this recipe! I tried it out and loved the flavor!

  • Megan

    This soup is fabulous. It is perfect for the cooler weather and is definitely one of my new favorites. Thank you for this recipe :)

  • Daun

    I have made this soup before and absolutely love it. This soup is one of the first things i make when the cool weather hits and this week has definitely called for a warm, savory soup…

  • sue constabler

    Great soup. We own a deli and are alway looking for good soup. We have also made this with pears instead of apple, good also.

  • Anonymous

    I like my butternut squash soup with a little kick. I always add chili powder and cayenne, and sometimes a pinch of curry or cumin for added flavor.

  • Anonymous

    Really good soup. Instead of carrots and celery, I fried up the onions with a jalapeno, some fresh ginger, cinnamon stick and a bay leaf. Right before serving I added some calvados (French apple brandy) and topped it with some sour cream mixed with cinnamon powder. It was great!

  • Laura Jane

    Tried this soup recipe last night using left over acorn squash that I had roasted. It was also delicious. It’s nice to find a squash recipe that is savory and not sweet!

  • Nina

    My hands started peeling like crazy after cutting up the butternut squash. I’ll be using gloves next time I cut one up, but do you know why this would happen?

    Many people are allergic to raw pumpkin or butternut squash. Sounds like you might be one of them. (The allergy apparently doesn’t affect people if the squash is cooked.) The thing to do is to wear gloves when working with the raw squash, or wrap your hands in plastic wrap. ~Elise

  • Amanda

    Delicious Soup. I used a red delicious apple because thats what I had on hand, and its maybe a little too sweet. But I have to say the squash definitely didn’t turn into a puree after 15 minutes. I ended up using a hand blender to make it more soup like.

  • Alyssa

    I also made this for our Halloween soup party. I used the sweet potatoes instead of carrots and celery. I baked the squash and sweet potatoes first and brushed them with butter and garlic (375 for 45 min). I sauteed the onions in butter and garlic and added the apples at the end of the onions cooking. I put it all into a crock pot on high for 2 hours then pureed and put back into the crock pot on low until served. I added a little nutmeg and cinnamon, a bunch of pepper and a fair bit of salt. Excellent! Excellent the next day too!

  • Karen

    I made this last night for our Halloween dinner and it turned out so delicious! Definitely better than anticipated. I actually featured this recipe on my blog today complete with a picture and everything. Thanks for a great recipe!

  • Bethany

    This was amazing! I added a little more carrots and celery and it still turned out delicious! My boyfriend is not a big veggie eater and he had no idea I added the extra and ask me to keep the recipe! A must try!

  • nate

    Fantastic soup! However, the next day it was a different soup. I reheated a bowl less than 24hours after the first serving and the flavor was gone! Does anyone know how I can get that ‘party in my mouth’ back?

    great recipe though.

  • Jake

    Just made this this afternoon.

    Didn’t have an apple, so I used a bit apple cider vinegar to add some tartness. Also added 2 sausage patties, chopped after cooking into the first step.

    Very tasty & filling.

  • Tom

    I used 6 cups squash, 2 cups apple and an extra cup of chicken stock. Otherwise, I followed the recipe exactly. Super GOOD!

  • Renee

    Just made this soup tonight (minus the carrot and celery) and it was great! I’d never had butternut squash soup before, and this was excellent. I liked how rich and thick it was, even without cream or anything. Next time (because there will definitely be a next time) maybe I’ll try adding the carrot and celery, as well as ginger and the roasting as people mentioned. Thanks for sharing!

  • devan

    I don’t usually comment on recipes I try, but this time I’m making an exception. I tried this last night (with a few exceptions, of course) and loved it. I left out the celery since I didn’t have any on hand, used a MacIntosh apple (the only kind of apple I have on hand right now), and roasted the squash as another commenter suggested. I also added garlic and switched out the nutmeg and cinnamon for herbes de province–I wanted a soup that was a bit more savory than sweet. Amazing. I loved the combination of flavors! Wonderful wonderful soup!

  • Michele

    This is terrific! I followed the recipe exactly, using vegan margarine and vegetable broth. My husband, kids and I loved, loved, loved it!

    I think it did take about 40 minutes from start to table – not bad for a weeknight. When I have more time, I’ll try roasting the squash first as others have suggested. Next time, I’ll use more apple and add a little garlic too.

  • Leanne

    I made this today for lunch and it was AMAZING! I’ve never had homemade butternut squash soup before, but this was 10x better than the Pacific Organics one I tried last year. I had made veg. broth from the squash scraps and some extra veggies, so it was super bland at first. I added the cinnamon, nutmeg, salt, and pepper, and then added in a pinch (or two) of onion powder and garlic salt to give it just the right kick, which complemented the sweetness and tartness well. YUM! I am totally making this again!

  • c. cooper

    Delish! Made this also with sweet potato, also very good.

  • Molly

    I love this recipe. I’ve used it time and time again. Sometimes the taste is a little different but I usually chalk that up to how much apple I used. This really has been a staple for me as I love butternut squash and this recipe appears to be very healthy! Thank you Elise!

  • Carol

    This soup was fast and fantastic!! It would have been healthy and low-fat if I didn’t add heavy cream at the end – but it was worth it!! Thanks for the great recipe.

  • Liane

    This recipe got rave reviews from husband and in-laws. I don’t like sickly sweet soups and this was just perfect. It was interesting adding the spices at the end. I added pinches of everything, then after tasting and needing something more I added more salt. Just the added salt brought out the tartness of the apple in a weird way, so I added more of everything to balance it out. I just polished off the one leftover serving and I can say it reheats well too!

  • Courtney

    One word, WOW! This was my frist try at butternut squash soup and I couldn’t be happier. I roasted my squash, used turkey stock I had in the freezer and added ginger. Other then that, followed the directions and it was amazing. I think I’ll add extra carrots and celery next time. Healthy and delicious. Thank you thank you for the recipe! I’m already excited about the leftovers for dinner tonight.

  • Sasha

    I also roasted the squash first, and I also added some sriracha (cock sauce), which gave it some spice.


  • Lucinda

    Delish! I added a tab more butter after puree, a dash of ground ginger, black pepper and garlic along with the nutmeg (didn’t have cinnamon),diced one extra apple and simmered until semi soft for texture and added flavor. Salted butter eliminates the need to add salt at the end and adds a great robust flavor! So good! :-) Thanks…

  • Melissa

    This soup is so easy (my first attempt at making a soup like this) and absolutely wonderful! I roasted the squash the night before (it was in the oven before I found this recipe) and added it last to re-heat it before blending. This is why I love Autumn!

  • Amy


    This looks delicious. After having wonderful success with your risotto, I’m moving on to the soup. I’ve made squash soup before but am looking forward to trying it with apple. A little curry powder is sometimes yummy in here if you want another interesting twist.

    I think I’ll roast my squash–it brings out the sweetness of the squash and it’s so much easier to work with! (I’m lazy, ok? Teehee!)

    Thanks again for the recipe.

  • Catherine

    My first time making squash soup and it was absolutely to die for. I tried to make it a bit more savory, a little extra celery and left out the nutmeg/cinnamon. I also roasted the squash ahead of time.

  • Molly

    Hey Elise!
    I made this for my family 2 weeks ago and last night. They loved it both time but I noticed that the taste differed a bit. The first time was better and I think it may have to do with the quality of the butternut squash. The first time was from our local grocery store and the second time was from Walmart. Do you think that could be the reason?

    Also, in the spirit of fattening up for the holidays, I added about 1 cup of heavy cream to the soup to thicken it up and make it a little richer. My family loves it, even though they were wary of the idea of a squash soup at first. Thanks again!

    The quality of the ingredients can certainly make a difference. ~Elise

  • tessa

    This was soooo good. I loved it. I make it every Friday now.

  • Ray

    This is a great soup. As someone who doesnt eat his veggies I am always on the lookout for different ways to eat them. I made this soup the day before I took it to a birthday party. Along with full turkey dinner and it got so many raves I had an empty soup pot by the end of it. I will try adding some coconut milk and curry powder for the next recipe. Thanks so much for your site and all the great recipes on it.

  • Minou

    I can’t wait to try this recipe as the butternut squash is in season at the market. Only one question though what size of squash should I use? I find the sizes vary cosiderably do you have any idea on the weight of the squash to use or the number of cups of cubed squash to use? Thank you :)

    Great question. This recipe I made so many years ago (2003!) I don’t even know what to tell you. The next time I make it I’ll try to remember to measure. I would say likely a squash on the smaller side, one that would yield 4-6 cups of chopped squash. ~Elise

  • Archie

    Hi Elise,
    I’ve been a follower of your recipes for some time now – so thanks for all the knowledge you’ve been sharing with us.
    Was wondering how long most soups if the prepped according to your recipes will last?

    Hi Archie, good question. It sort of depends on the soup, but I would guess a few to several days in the refrigerator. No longer than 5 days. Some soups you can freeze for longer storage. ~Elise

  • Anna

    I just made this soup and it tastes good, but a little too sweet. Any ideas on how I can cut the sweetness now?

    Try a little lemon juice, and a little chopped parsley, and/or a little more tart apple (need to cook that). ~Elise

  • Jenny

    I added an acorn squash and roasted the squash instead of boiling. I sautéed the apple with the celery, carrot and onion. I also added some cayenne pepper for a little kick. Delicious!

  • Joan

    This soup is so good that you could serve it for dessert!!

  • Nicole

    This recipe is SOOO GOOD! The apple really adds a nice flavor. I’ve made this a few times now, definitely a family fall favorite! This last time I was out of nutmeg, but I had pumpkin pie spice and it worked great. Thanks for such a delicious and easy recipe!

  • valerie

    This soup is awesome! I couldn’t bring myself to add the celery (wanted a smooth consistency) or the apple. I added about 2 tablespoons of chopped fresh ginger and two garlic cloves and left out the other spices. I also changed the butter and chicken stock to olive oil and veggie stock for my vegan friends. Even my 4 year old said “yum”. Maybe next time I’ll try the apple…

  • RevJen

    I roasted a huge butternut squash last week and have been using it in various ways. I made this soup for lunch today and am eating it now. Wonderful!!

    So, to those who were wondering if it works to roast the squash first, I say “Absolutely!”

  • Jessica

    Try microwaving the squash first for 4-6 minutes after cutting in half and scooping the seeds out. The skin comes off much easier. I also added more chicken stock, some fresh sage (4-5 leaves), dried ginger (1/2 tsp), brown sugar (2-3 TB), and at the end some heavy cream to give it more richness. Half and half would work to. It came out delicious!

  • Brittany

    I made this soup tonight! I took a commenters advice and roasted the halved squash. I also added a sweet potato, as someone else mentioned. It was really good! I love your site, and especially love that you allow for comments, since so many are helpful.

  • Janna

    I haven’t tried this recipe yet (but I will tonight!)- but I make butternut squash soup by cutting it in half, scooping out the seeds and steaming the squash- it tastes great, is fast and you can avoid all the cutting and peeling.

  • david t

    Why does everyone feel the need to peel a butternut squash? I have been forgoing the peeling for a few months and every recipe I try seems to turn out fine. This is true even for dishes that do not require blending – the skin becomes soft like the meat of the squash, easily eaten.

    For that matter, does anyone else eat butternut squash raw? It tastes like a tough canteloupe to me, and never given me digestive problems.

  • Colleen

    We tried this recipe tonight for dinner, and neither my son nor I liked it. The chicken broth and apple made for a strange combination of flavors. The only thing we did differently was leave out the onion, as I cannot eat them.

  • Pam

    I try to use seasonal vegetables whenever possible so butternut squash and apple attracted me. I do prefer butternut squash soup with garlic, ginger, turmeric, curry powder and coconut milk. This apple soup version was a tad too sweet for me.

  • Jason

    This is an easy, simple, healthy, and, above all, delicious recipe. Butternut squash can be easily peeled with a potato peeler! I’m now looking to vary the recipe a little, maybe add some pumpkin or more apple.

  • Sally Parrott Ashbrook

    Yum, another success. I left out the celery, threw in an extra carrot and a parsnip (just b/c I had them), and added some fresh sage and dried ginger with the broth. Delicious. It was so thick it was almost like a simple puree instead of a soup. Very filling–and you’re right that the apple just makes it work!

    It did take me more like 20-25 minutes for my butternut squash to be cooked through.

  • Anonymous

    Delicious recipe! Next time, I will cook the squash first, then dice for the recipe. Peeling & dicing the large, uncooked sqaush was not an easy task!

  • Kung Foodie Kat

    This also makes a nice chilled Summer soup and goes perfect with some Levain bread and a salad. I made it without butter for my vegan friend Ken. We all thought it was lovely.

  • Gloria Schlosberg

    I use this basic recipe with a few changes.
    I don’t use carrots or celery, just onion sauted in butter. Also, along with a Grannie Smith apple I add a sweet potato, or yam for thickness and additional flavor. I use a touch of the Sugar Twin sweetner (sugar-free brown sugar), or maple syrup, and before I serve it I grate some orange rind on top. These changes have won me raves.
    For ease and speed, I get the fresh cut and peeled butternut squash at Trader Joe’s.

  • Angela

    Squash can be peeled rather easily with a really good potato peeler.

  • Renee K.

    I (or rather, my kid) lost a part to the blender so I wasn’t able to liquify this. Even without that step this soup turned out delicious. My friends flew up for a visit and this is what I served them. Every bite was met with “Mmmmm!” and “Tasty!”. I’m positive I’ll make this again.

  • Sue Moore

    Adding pure maple syrup just before serving also gives this a delicious flavor…people are raving about it!

  • Mallory

    I made this for a vegan co-op, and it was delicious! The only subsitution I had to made was margarine instead of butter. I roasted the squash first (so much easier to get out of the skin!) and added some powdered ginger and curry powder. Several people said it’s the best squash soup they’ve had, so thanks!

  • NJ_Cher

    I cooked my butternut squash (both small ones) in a crockpot first.

    I also added crushed garlic.

    In addition, I made croutons from rustic bread that was a day old. I cut them into 1-inch pieces and briskly stirred them in olive oil with salt, pepper, and various fresh herbs. I put the croutons on top of the soup. I grated a little parmesan over the top.



  • steve

    I found your site yesterday while looking for pot roast recipes, and made yours. So today when I was starting on a butternut squash soup, I searched here. This soup is very good; I’ve done roasted ones before, but this one is very simple and fast. I just pureed it, and it tastes great.

  • Dawn

    Found your recipe and made it immediately. I have never thought of making butternut squash soup in the past but I am on a new diet and I am looking for new ways to eat veggies. This is a must have. With only one tablespoon of butter this recipe is virtually fat free. I have on word to discribe this recipe YUMMILICIOUS!

  • Elise

    Hi Paul –

    I think the idea of roasting the squash first is a great idea. It would certainly make it easier to peel. And you would get that nice roasted flavor too. Maybe I’ll try that the next time I make the soup.

  • Paul Shipman

    Elise, this looks very good! I make squash soup, but haven’t tried apples with it. What a great idea.

    I wonder if I could use my method of halving the squash, roasting it and starting with that as a base? It’s slower, but I find it’s easier than peeling/slicing raw squash and gives a nice flavor.

  • Ellen

    Hey, I saw something similar in Bon Appetit, then found your recipe here so followed yours, but with a bit more chicken broth. I cooked it a bit longer–maybe my squash chunks were bigger. Delicious!