Butternut Squash and Apple Soup is perfect for those chilly fall and winter nights. The apple in this recipe adds a perfect tartness to balance out the butternut squash!

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Right from the time my kids first started solids (it’s been a while!), two of their favorite foods have always been squash and apples. Steamed, baked, pureed, whatever…they love them. Now that winter ingredients have returned in abundance at the farmer’s markets, I was really excited to try out this Butternut Squash and Apple Soup. 

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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, Chloe and Gemma truly slurp this recipe up like it’s a smoothie.

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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! All you have to do is combine all the ingredients, bring to a boil and then puree them! 

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But, I recently discovered this Philips Soup Maker and it’s a game changer which does all the work for you and makes this already simple recipe even simpler!

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Butternut Squash and Apple Soup

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Author: Catherine McCord
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients  

  • 1 butternut squash, peeled, seeded and cubed
  • 2 apples, peeled, cored and cubed (I like to use sweet apples like fuji or gala)
  • 1/2 teaspoon nutmeg
  • 1 teaspoon kosher salt
  • 32 ounces vegetable broth
  • 1 small onion, chopped
  • 1 tablespoon butter or oil

Instructions 

  • Sauté the onion in the olive oil over medium heat for 3-4 minutes or until translucent.
  • Add the butternut squash, apple, and spices and stir to combine.
  • Add stock and bring to a boil, reduce to a simmer, cover and cook for 15 minutes or until vegetables are tender.
  • Puree soup in a blender (make sure not to fill your blender more then 3/4 full at one time).
  • Serve.
  • *If using Philips Soup Maker, add all ingredients to the soup maker (no need to puree – the soup maker does it for you!), select the first setting and press the ON button to start the soup. Once Philips Soup Maker is complete, serve.

Nutrition

Calories: 90kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Cholesterol: 5mg | Sodium: 530mg | Fiber: 3g | Sugar: 7g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. […] Dinner – Butternut Squash & Apple Soup, Sweet Potato […]

  2. 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! ( :

  3. 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! 🙂

  4. 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?

  5. 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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  7. 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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  9. 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.

  10. 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?

  11. Recipe Ideas For Baby, Toddler AND Big Kids | Weelicious ™ - Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family! says:

    […] out the orange juice for baby Chinese Chicken Wontons: Puree for baby before putting in the wontons Butternut Squash & Apple Soup Twiced Baked Potatoes: substitute the milk with rice, soy or almond milk and puree Split Pea Soup […]

  12. Recipe Ideas For Baby, Toddler AND Big Kids | Weelicious ™ - Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family! says:

    […] out the orange juice for baby Chinese Chicken Wontons: Puree for baby before putting in the wontons Butternut Squash & Apple Soup Twiced Baked Potatoes: substitute the milk with rice, soy or almond milk and puree Split Pea Soup […]

  13. 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

  14. 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

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