Butternut Squash and Apple Soup

A Few Words…

I hope you bought a butternut squash because you’re going to want to try this soup!

This soup is so full of flavor and aroma it’s hard to stop after a bowl. It could be the combination of the spices with the apples or the addition of a sweet potato – whatever it is, it works! It is perfect as is or can be eaten with a dollop of yogurt and some sliced almonds on top.

On a side note – I find that store bought vegetable stock, depending on the brand, can be a little too strong and that’s why I dilute it with water. When I make my own stock, I don’t dilute it so keep that in mind. If you’re going to buy it, look for brands that have reduced or no salt in it – much better for you!

Butternut Squash and Apple Soup

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Yields about 10 cups


  • 1 tbs. olive oil
  • 1 medium Vidalia onion, diced
  • 2 lb. butternut squash, peeled, seeded and cubed
  • 1 medium sweet potato, peeled and cubed
  • 4 apples (you can use a mix of Macintosh, red and green), peeled and cubed
  • 2 cups vegetable stock
  • 2 1/2 cups water
  • 1/2 tsp. cumin
  • 1/2 tsp. ground coriander
  • 1 tsp. cinnamon
  • 1/4 tsp. mustard powder
  • 1 tsp. freshly grated ginger
  • Optional: yogurt and toasted almond slices for garnish

Heat the olive oil in a large stockpot over medium heat until warm. Add the chopped onion and sauté for about 2 to 3 minutes. Add the butternut squash and sweet potato and stir for 10 minutes, until softened.

Add the chopped apples, vegetable stock, water and spices. Stir until all combined, bring to a boil and then reduce the heat, cover the pot and let simmer for 30 – 40 minutes.

When cool, purée the soup with a hand held immersion blender or in a blender until smooth. This soup can be frozen, but will thicken as it thaws and may need additional water or stock added to it when reheated.

Add a swirl of yogurt and a sprinkle of toasted almond slices before serving.