Butternut Squash and Apple Soup Recipe

Butternut Squash and Apple Soup Recipe

How To Make Butternut Squash and Apple Soup

Try a unique bowl of soup today with our apple soup recipe! It’s also loaded with healthy butternut squash for a more savory and filling soup.

Preparation: 15 minutes
Cooking: 1 hour 15 minutes
Total: 1 hour 30 minutes



  • 1large butternut squashhalved lengthwise, seeded
  • 2tbspbutteror more to taste
  • 3large shallotschopped
  • 6cupschicken stockor more as desired, divided
  • 3Granny Smith applescored and chopped


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Pour enough water into a baking dish to be about ¾-inch deep.

  3. Place squash halves into the water with the cut side facing up.

  4. Roast in the preheated oven for 45 to 50 minutes until a fork easily pierces through the flesh.

  5. Remove from the oven, then flip the squash.

  6. Allow to cool.

  7. Melt the butter in a large pot over medium heat.

  8. Saute the shallots in hot butter for 5 to 7 minutes until softened.

  9. Pour 3 to 5 cups of chicken stock into the pot, then stir.

  10. Add the apples to the stock, then bring the mixture to a boil.

  11. Reduce the heat to medium-low, and simmer for 20 to 30 minutes until the apples are tender.

  12. Use a fork to scrape the flesh from the butternut squash.

  13. Add the squash to the simmering stock.

  14. Add the remaining 3 cups of stock to the pot.

  15. Bring the mixture to a simmer, and continue to cook for 5 to 10 minutes until everything is heated through.

  16. Puree soup with an immersion blender until smooth.

  17. Serve warm, and enjoy!


  • Calories: 302.73kcal
  • Fat: 8.45g
  • Saturated Fat: 3.88g
  • Trans Fat: 0.19g
  • Monounsaturated Fat: 2.89g
  • Polyunsaturated Fat: 0.86g
  • Carbohydrates: 48.86g
  • Fiber: 7.27g
  • Sugar: 21.46g
  • Protein: 10.37g
  • Cholesterol: 20.85mg
  • Sodium: 424.87mg
  • Calcium: 100.20mg
  • Potassium: 1082.60mg
  • Iron: 2.32mg
  • Vitamin A: 791.77µg
  • Vitamin C: 33.82mg
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