Creamy Butternut Squash and Apple Soup

Creamy Butternut Squash and Apple Soup

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"The flavors of autumn in a creamy, satisfying soup."
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50 m servings 176 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 27.6g
  • 9%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 446 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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  1. 15 Ratings

Most helpful positive review

great soup for a cool winter evening

Most helpful critical review

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

great soup for a cool winter evening

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...

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

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...

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

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

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 (st...

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 i...

this was delicious, although I used a couple of pears instead of apples.

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