Butternut Squash & Apple Soup

2 Tbs. vegetable oil

1 small onion – chopped

2 medium Golden Delicious apples (about 12 oz.) – peeled, cored and cut in ¾ inch chunks

2 medium butternut squash (1 ¾ lbs. each) – peeled, seeded and cut in ¾ inch chunks

1 14 ½ oz. can of vegetable broth

1 Tbs. chopped fresh thyme or ¼ tsp. dried thyme

1 tsp. salt

1/8 tsp. pepper

1 cup half & half


In a large pot over medium heat, sauté onion in vegetable oil until tender. Add apples, squash, vegetable broth, thyme, salt, pepper and 1½ cups of water. Heat to boiling over high heat. Reduce heat to low, cover and simmer, stirring frequently, for 20 – 25 minutes or until squash is tender. Transfer 1/3 of the mixture to a blender (with center section of lid removed), and puree at low speed until very smooth. Pour mixture into a bowl. Repeat with the rest of the squash mixture – 1/3 at a time. Return the puréed soup to the empty pot. Add half & half. Heat through.

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