Butternut Squash Soup

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Preparation time:
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Difficulty: Easy - for beginners
Serves: 4-6


What You'll Need:

1) 1 2 - 3 lb butternut or acorn squash

2) 1 large onion

3) 3-4 small apples ( any firm, mildly-sweet apple will work)

4) 1/8 teaspoon or less of cayenne pepper. 1/3 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1 tablespoon garlic - granulated or fresh. If you use fresh garlic, add it when you blend in blender.

5) Chicken broth

6) Cream to garnish with

7) Olive oil

8) Sea salt and fresh cracked pepper


Large casserole dish or a large jelly roll pan

Sharp knife

Regular or submersion blender

Large pot to warm soup in

Mixing spoon


Preheat your oven to 400 degrees.

Peel your squash and apples with a vegetable peeler and/or a sharp knife. Cut the squash in half and remove seeds. Core the apples. Chop the squash, onion and apples into similar-sized pieces around 1" cubes. Place them in the casserole dish or jelly roll pan and pour several tablespoons of olive oil on them and toss/stir to make sure they are evenly coated. Sprinkle on a little salt and your mixture of cayenne pepper/cinnamon/nutmeg/ garlic.

Place coated vegetables and fruit into preheated oven and roast for about 30 minutes or until soft. Stir every 10 - 15 minutes to make sure they cook evenly and don't stick.

Once done roasting, remove vegetables/fruit and allow to cool some. Fill your blender about 3/4 of the way with the veggies (you may have to do more than one batch), and pour the chicken broth on top. Add enough broth so you are able to easily process the veggies to a smooth, creamy consistency.

Pour the soup into pot and heat to desired eating temperature. Thin with more broth to desired consistency. You can also add a cup of cream (OR a can of evaporated milk) at this point to make an extra creamy soup.

Season with salt and a bit of fresh cracked pepper.

Pour the soup into bowls and garnish with a little cream!


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