Butternut Squash Soup with Baked Cinnamon Apples


"This is one of my favorite recipes handed down from a private chef in New York."
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1 h 39 m servings 269 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 674 mg
  • 27%

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

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  1. Melt butter in a heavy-bottomed pot over medium heat. Add butternut squash, onions, carrots, and celery; cook, stirring often, until onions are tender, about 12 minutes.
  2. Pour broth into the pot; stir in 2 teaspoons cinnamon and nutmeg. Cover and simmer until carrots are soft, about 40 minutes. Stir maple syrup, salt, and pepper into the soup.
  3. Cool soup slightly, about 10 minutes. Puree in a food processor or blender in small batches until smooth. Transfer to another pot; stir in heavy cream.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Mix apples, white sugar, and 1/2 teaspoon cinnamon together and spread on a rimmed baking sheet.
  6. Bake apple mixture in the preheated oven until softened, 7 to 8 minutes.
  7. Serve soup garnished with baked apples.

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