KT's Butternut Apple Squash Soup

KT's Butternut Apple Squash Soup


"This soup is full of flavor and is quite a delight! Have it on a beautiful fall afternoon, or a bone-chilling winter evening. It will leave your tummy satisfied and you will have room for seconds!"
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60 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Sautee onion, squash, apple, celery, carrots, and potato in olive oil in a big stock pot (and you can use a frying pan if you run out room in the pot). until brown.
  2. Put all veggies in large pot and cover them with chicken broth. Use just enough broth to cover veggies.
  3. Bring to a boil, then simmer for 30-40 mins or until you can stick a fork through squash.
  4. About 20 minutes into simmering pour in honey, and stir. Then add the pepper, cinnamon, "pumpkin pie spice," and stir.
  5. Transfer soup to a blender and blend until smooth. (You can blend soup little by little). And add the remaining chicken stock to desired thickness.
  6. You can either put soup in crock pot or back to large pot to let flavors sit for a bit.


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