Butternut Squash and Apple Soup

Butternut Squash and Apple Soup


"Soup made with traditional fall crops, butternut squash and Granny Smith apples."
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1 h 10 m servings 247 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 785 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  1. Melt butter in a large pot over medium-high heat. Saute butternut squash, leeks, carrots, and celery in hot butter until vegetables are softened, 10 to 12 minutes.
  2. Stir apples, thyme, and sage into the squash mixture; pour in chicken stock and cider. Bring mixture to a simmer, reduce heat to low, cover pot with a lid, and cook until vegetables and apples are tender, about 30 minutes. Remove soup from heat and cool slightly, about 10 minutes.
  3. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return mixture to pot and season with salt to taste. Garnish individual servings with crumbled bacon.


  • Cook's Note:
  • You can also use a food processor or immersion blender to puree the soup.

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Read all reviews 5
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This soup was absolutely delicious! I got rave reviews from my family with requests to make it again. I followed most of the recipe but did not have leeks so I used vidalia onions instead. The...

I followed this recipe to a T., including sweet onions and cider. This soup was a huge hit and was requested the next night for leftovers...which was even better! I served it with goat cheese cr...

Excellent autumn soup. Replaced the apple cider with apple juice. Otherwise followed the recipe.

I did not use leeks, but used sweet onions and I didn't measure anything. I eyeballed it all. It was super easy to make. The hardest part was getting the butternut squash ready for cooking. ...

I wanted a fall soup, and this is excellent. I didn't have all ingredients on hand so I used Apple juice and white onions. Still great. Very filling and satisfying

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