Butternut Squash & Apple Soup

by | Updated: December 3rd, 2016 | Read time: 1 minute

It’s autumn, and the farmer’s markets are overflowing with a bounty of seasonal fruits and vegetables! So now’s the perfect time to bring them home and make a savory, comforting soup. This easy recipe uses hearty butternut squash, sweet apples and a smattering of fall-inspired seasonings.

Butternut Squash & Apple Soup

Butternut Squash & Apple Soup

Makes 6 cups


2 lbs. (4 cups, cubed) butternut squash, peeled and cubed*
2 medium apples, chopped
1 medium onion, chopped
4 cups filtered water
1 tsp. each cumin, coriander, cinnamon
¼ tsp. sea salt and freshly ground black pepper
¼ cup freshly chopped parsley, for garnish

*Use frozen cubed butternut squash to save time.


  1. To prepare fresh squash, carefully cut squash in half and remove seeds. Peel skin with vegetable peeler or use a sharp knife to remove. Cut squash into cubes.
  2. In a 5-quart soup pot, sauté butternut squash, onion and apple over medium heat for 15 minutes, stirring occasionally.
  3. Stir in spices, then pour in water.
  4. Bring soup to a boil; reduce heat to a simmer. Cook soup for 15 minutes or until all veggies are very soft.
  5. Use immersion blender to carefully puree soup until no chunks are left, or puree only half of the soup if you prefer a chunkier soup.
  6. Ladle soup into bowls and garnish with freshly chopped parsley.