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Butternut Squash and Apple Soup

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Right from the time Kenya first started solids, two of his favorite foods have always been squash and apples. Steamed, baked, pureed, whatever...he loves them. Now that winter ingredients have returned in abundance at the farmer's markets, I was really excited to try out this soup. You would be shocked at how much kids love soup, especially pureed versions that they can drink from a cup or bowl. It really lets them experience control over their dining experience. Kenya truly slurps this recipe up like it's a smoothie. Even better, my husband who's been trying to "lose a few" ate bowl after bowl in an attempt to eat more vegetables. This is a fantastic recipe because it's super healthy, fast to prepare and cook and so easy to make!

Butternut Squash and Apple Soup  (6-8 Servings)

  • Prep Time: 2 mins,
  • Cook Time: 20 mins,
  • Rating:
    Rate this recipe
Right from the time Kenya first started solids, two of his favorite foods have always been squash and apples. Steamed, baked, pureed, whatever...he loves them. Now that winter ingredients have returned in abundance at the farmer's markets, I was really...

Ingredients

  • 1 tablespoon oil, butter or margarine
  • 1 small onion, chopped
  • 1/2 teaspoon salt
  • 1 butternut squash, peeled and chopped
  • 2 apples, peeled, cored and chopped (i like to use sweet apples like fuji or gala)
  • 1 teaspoon nutmeg or curry
  • 32 ounces vegetable stock

Preparation

  1. 1. Sauté the onion in the olive oil over medium heat for 3-4 minutes or until translucent.
  2. 2. Add the butternut squash, apple, and spices and stir to combine.
  3. 3. Add stock and bring to a boil, reduce to a simmer, cover and cook for 15 minutes or until vegetables are tender.
  4. 4. Puree soup in a blender (make sure not to fill your blender more then 3/4 full at one time).
  5. 5. Serve.
Butternut Squash and Apple Soup

Nutrition Information

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Comments






  1. Riann

    September 26, 2013 at 2:33 pm

    Just want to thank you for another great recipe. I made this for my husband and 15 month old son. They both loved it! I really can’t believe how simple yet so very delicious it is. Thank you! ( :

  2. Sandy

    September 24, 2013 at 11:19 am

    Can I freeze?

  3. adrimolina

    July 1, 2013 at 9:42 pm

    Made this tonight with frozen cubed butternut squash, it was so easy, fast and came out super yummy! It was a hit with my husband and 2 1/2 yr old. Thanks! :)

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  5. KW

    December 13, 2012 at 9:18 pm

    Just a tip, I get packages of pre-peeled, cubed butternut squash from Costco–doing it myself is one of those things I just can’t seem to master. Does anyone know how many cups of cubed squash would be used in this?

    Also, there seem to be a lot of spam type comments on this post–you may want to go through and edit them?

  6. Ruth

    September 25, 2012 at 12:17 pm

    Just made this soup using oven-roasted Delicata squash, leftover fresh homemade applesauce, chicken stock, and a little parsley in addition to the nutmeg and a pinch of curry. Served with parmesan-thyme scones and a salad – it was SO good!

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  9. Casey A

    November 20, 2011 at 4:26 pm

    I made this last fall for a family dinner and EVERYONE loved it, ranging in age from 2-55!! In fact this is going to be on our vegetarian Thanksgiving menu. =)

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  11. Colleen

    December 22, 2010 at 1:46 pm

    Awesome as always

  12. Sharlyn

    December 6, 2010 at 9:32 pm

    Hi Catherine,

    I made this soup tonight, opted for the curry, and LOVE it. The worst part was peeling the squash. I know how easy it is to shed squash of its peeling once its roasted in the oven. Do you have any tips for peeling the raw squash?

    Sharlyn

    BTW, I love your tip about cutting the peaches. It works like a charm every time. I’ve shared it with several friends.

  13. Erin Butler

    November 10, 2010 at 3:21 pm

    I want to try this tonight! I don’t have vegetable stock but I have vegetable broth. Do you think the flavor will still come out the same?

    • catherine

      November 12, 2010 at 3:29 pm

      yes :)

  14. Stephanie

    November 2, 2010 at 4:07 pm

    This sounds delicious! Any idea how long the soup will keep in the fridge?

    • catherine

      November 2, 2010 at 5:03 pm

      This will be good for up to a week :)

  15. Ashlee

    October 12, 2010 at 12:27 pm

    Another great and easy recipe! My 16 month old and I loved it!

  16. Becky

    October 10, 2010 at 8:42 pm

    This was so yummy! My 2 yr old didn’t eat it (as he is a not a veggie fan no matter the form), but my husband and I loved it. Try try again with the veggies :>

  17. Mestebla

    October 1, 2010 at 8:56 pm

    Is the white dollop you put on the finished soup sour cream?

    • catherine

      October 4, 2010 at 6:30 pm

      I used yogurt but you can put sour cream too!

  18. Darcy

    September 18, 2010 at 10:47 am

    Do you think this would work ok with chicken stock?

    • catherine

      September 20, 2010 at 2:50 pm

      yes it would :)

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  21. Bharathi

    January 15, 2009 at 5:04 pm

    Hi,
    I just came across your site, and looks like my daughter and your son are about the same age. I find your recipes are easy to prepare which is very important for me :)

    Thanks for posting recipes, this gives a lot of ideas to cook for my picky eating daughter.

    Bharathi

  22. Amy

    January 12, 2009 at 1:34 pm

    Ok, I think I must be an idiot. How do you feed soup to your toddler? I guess I’ve been totally afraid to try it because it seems like something that would get thrown on the floor.

    Help!!! :)

    Amy