Creamy Butternut Squash and Apple Soup Recipe -
Creamy Butternut Squash and Apple Soup Recipe
  • READY IN 50 mins

Creamy Butternut Squash and Apple Soup

Recipe by  

"The flavors of autumn in a creamy, satisfying soup."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Heat a 5-quart soup pot over medium-low heat; add olive oil and heat for 1 minute. Add onions and garlic and cook until softened, about 5 minutes. Add apple, squash, thyme, bay leaf, nutmeg and enough water to cover ingredients. Turn heat to medium high and cook for 15-18 minutes, stirring occasionally, until squash is tender. Stir in Pure Almond and heat through.
  2. Remove from heat, remove thyme stems and bay leaf and allow mixture to cool for 5 minutes. In two to three separate batches, puree soup in a blender or food processor until smooth and creamy. Return to saucepan and reheat. Add nutmeg and lemon juice and season to taste with salt and pepper. Serve in warm bowls garnished with toasted sliced almonds.
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Reviews More Reviews

Most Helpful Positive Review
Jan 19, 2011

great soup for a cool winter evening

Most Helpful Critical Review
Feb 08, 2011

Was kind of blah, had to add some pumpkin and cinnamon.

Jan 31, 2011

The recipe is indeed very light and good! I used fresh nutmeg and added cinnamon and a touch of ginger to give it a little more depth. I didn't have fresh bay leaf so I omitted that. Love the less fat of the almond milk!

Feb 22, 2011

Pretty good recipe. I did it a bit differently. I used frozen cooked squash and cooked it down with the apples so I didn't have to puree it. It left a couple little chunks in it and made it a bit thicker, which I like. Also I didn't add the water.

Jan 31, 2011

Wow - finally a creamy soup that is tasty and healthy. I used almond milk but might try soy next time just as a variation.

Mar 14, 2011

Yummy! This was my first ever vegan dish, I was very happy with the results!

Oct 20, 2011

I loved this soup. Once of the best soups I have ever made! I made a few modifications based on other reviews. I only used about a cup of water, and I precooked the squash in the microwave (stab with a fork, 8 minutes for a small one) because they are just too hard to peel and chop up. I only had a very small butternut squash, so I only used 1 cup of almond milk. I used a whole apple. I skipped the lemon juice and only had dried thyme, and I added a little cinnamon. I pureed the soup in the pot with an immersion blender and it was still fairly chunky, so I put it in my Vitamix and it came out so smooth and almost fluffy. It was fantastic. My husband loved it too.

Oct 03, 2011

I love this soup. I used 2 apples, chicken broth instead of water (and a bit less than it says). I didn't have fresh thyme, I used a small amount of cinnamon. I thought the almond milk gave it a nice richness and was still calorie friendly. I didn't puree it, just mashed it as I like a thicker soup. I will definitely make again.


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  • Calories
  • 176 kcal
  • 9%
  • Carbohydrates
  • 27.6 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 446 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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