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Hi, I’m Catherine.
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.
Butternut Squash and Apple Soup
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!
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.
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.
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!
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!
Butternut Squash and Apple Soup (6-8 Servings)
Prep Time: 2 mins Cook Time: 20 mins
egg free
nut free
dairy free
gluten free
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
Preparation
1. Sauté the onion in the olive oil over medium heat for 3-4 minutes or until translucent.
2. Add the butternut squash, apple, and spices and stir to combine.
3. Add stock and bring to a boil, reduce to a simmer, cover and cook for 15 minutes or until vegetables are tender.
4. Puree soup in a blender (make sure not to fill your blender more then 3/4 full at one time).
5. 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.
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20 comments
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
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
[...] 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 [...]
[...] 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 [...]
This sounds delicious! Any idea how long the soup will keep in the fridge?
This will be good for up to a week :)
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?
yes :)
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.
Awesome as always
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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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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!
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?
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! :)
Can I freeze?
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! ( :
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