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

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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Course: Main Dish
Cuisine: American
Servings: 4
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 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.

Notes

  • 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! ( :

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