My Famous Butternut Squash Pumpkin Apple Soup (E)

You are going to love this simple and delicious Butternut Squash Pumpkin Soup with Apple recipe that it filled with nutrient rich foods and so simple to make.

We’re excited to share a delicious and comforting recipe for Butternut Squash Pumpkin Apple Soup. As the autumn season arrives, there’s nothing quite like a warm bowl of soup to cozy up with. This recipe combines the rich flavors of butternut squash, pumpkin, and apple, resulting in a velvety and flavorful soup that will surely become a fall favorite.

Whether you’re looking for a hearty lunch or a comforting dinner option, this Butternut Squash Pumpkin Soup with Apple is sure to satisfy your taste buds and warm your soul. Let’s dive into the recipe and get ready to enjoy the flavors of the season!

Butternut Squash

This was the first year I finally fell in love with Butternut Squash. What took me so long to try this winter squash!?!

Ah, the humble butternut squash—a versatile gem in the world of cooking that never fails to bring warmth and flavor to our tables. Its vibrant orange color signals not only autumn’s arrival but also a burst of rich, nutty sweetness that elevates any dish.

From velvety soups and hearty stews to creamy pasta sauces and savory roasted delights, the butternut squash is a kitchen magician, transforming every recipe it touches. Slice it, dice it, or puree it—the possibilities are endless.

So, whether you’re crafting a cozy fall feast or adding a nutritious twist to your weeknight dinner, let the butternut squash take center stage in your culinary adventures. Get ready to savor the delicious journey of cooking with this golden wonder and discover the magic it brings to your meals. 

Inspiring Take Out

I started ordering the pumpkin squash soup at Panera Bread, and I fell in love with the autumn flavors and deliciousness. I knew that I could make it at home!

This is such an easy squash and pumpkin soup recipe to try. I have made this two different methods: in the slow cooker and on the stove. Both turned out great, so I’ll share both ways to make it however seems best fitting for you. 

Eating In Season Foods

Eating in-season foods is such a great tip to stay on a budget while eating low carb and also getting the most nutritious foods in your belly. Butternut squash has been on sale at my Krogers for the past few weeks for 99 cents a pound. Which is such a deal! It won’t last long, so make this soup when you get the chance.

Butternut Squash Pumpkin Soup with the secret ingredient: Apple

What makes this soup so unique is the little bit of sweetness that comes from the apples. Many of our soups are very hearty and don’t have that hint of sweetness. Apples are the perfect choice for this butternut squash and pumpkin soup, because they are in season in the fall and their flavor is at their peak.

Kitchen Tips for Making Delicious Butternut Squash Pumpkin Soup with Apple

This Butternut Squash Pumpkin Apple Soup was one of my first recipes where I used my immersion blender. If you haven’t bought one yet, I would encourage you to add it to your kitchen appliance list, because it can be so helpful when mixing soups and also glucomannan sauces too. 

How do you bake a Butternut Squash?

Baking Butternut Squash: A Simple and Delicious Guide for Moms

Butternut Squash can be intimidating if you haven’t baked one before, but honestly it is pretty easy once you get this winter squash cut in half.

Step 1: Prepping Your Squash

First things first, let’s get our butternut squash ready for its delicious transformation! Start by preheating your oven to 400°F (200°C) to ensure it’s nice and toasty when your squash is ready to bake. Next, grab your trusty chef’s knife and carefully slice off the top and bottom ends of the squash to create stable, flat surfaces. Then, using a sharp peeler or knife, peel away the tough outer skin until you’re left with a smooth, orange flesh that’s ready to be transformed into golden goodness.

Step 2: Scoop Out the Seeds

Now that your squash is peeled and prepped, it’s time to scoop out the seeds and pulp from the center. Grab a sturdy spoon and gently scrape out the seeds and stringy bits, leaving behind a clean, hollow cavity in the center of the squash. Don’t toss those seeds, though—they can be roasted and enjoyed as a tasty snack later on!

Step 3: Slice or Cube Your Squash

Once your squash is seed-free, it’s time to decide how you want to prepare it for baking. You can slice it into rounds for a rustic presentation, or you can cube it into bite-sized pieces for quicker cooking and easier serving. Whichever option you choose, aim for uniform pieces to ensure even baking and perfect tenderness throughout.

Step 4: Season to Perfection

Now comes the fun part—seasoning your squash! Drizzle your squash slices or cubes with a bit of olive oil and sprinkle them with your favorite seasonings. A dash of salt and a sprinkle of pepper are always a winning combination.

Step 5: Bake Until Golden and Tender

Once your squash is seasoned to perfection, transfer it to a baking sheet lined with parchment paper or a silicone baking mat. Arrange the slices or cubes in a single layer, making sure they’re not too crowded to ensure even cooking. Pop the baking sheet into your preheated oven and bake for 25-30 minutes, or until the squash is golden brown and fork-tender.

Step 6: It’s ready for soup!

Once your butternut squash is beautifully baked and irresistibly golden, it’s time to dig in and enjoy the fruits of your labor! Scoop out all the flesh and add it to your soup.

Ingredients in Butternut Squash Pumpkin Apple Soup

• One butternut squash – halved and seeded
• One Onion cut in half and outer layer peeled
• 1 32 oz carton of chicken broth
• 1 16 oz can of pumpkin puree
• 2 apples (any variety will work) cored and sliced
• 2 tsp of each: curry powder, salt, cinnamon
• 1 tsp of red pepper flakes (more if you like it spicier)
• ¼ tsp of black pepper
• ½ tsp of nutmeg
• Stevia to taste (I used two packets of truvia)
• ½ cup of nonfat Greek yogurt

Butternut Squash Pumpkin Apple Soup

Butternut Squash Pumpkin Apple Soup

Angela Parker

A delicious soup to enjoy all through the Fall and Winter.

Print Recipe Pin Recipe

Course Soup

Calories 611 kcal

Ingredients

  

• One butternut squash - halved and seeded
• One Onion cut in half and outer layer peeled
• 1 32 oz carton of chicken broth
• 1 16 oz can of pumpkin puree
• 2 apples any variety will work cored and sliced
• 2 tsp of each: curry powder salt, cinnamon
• 1 tsp of red pepper flakes more if you like it spicier
• 1/4 tsp of black pepper
• 1/2 tsp of nutmeg
• Stevia to taste I used two packets of truvia
• 1/2 cup of nonfat Greek yogurt

Instructions

 

• Preheat oven to 400 degrees and roast butternut squash cut side down and onion for 45 minutes. During this time you can heat on stove (or in crockpot on high) your broth, pumpkin, apples, spices and seasonings.
• Once your butternut squash and onion are roasted, scoop out the flesh of the squash and add that to pot and add onion halves at this time too.
• Blend ingredients together. The first time I used my food processor and added batches of the soup to the appliance to blend. Then I purchased an immersion blender, because I knew I would be making this soup a lot (and I have!). Immersion blenders make this soup so much easier.
• Add your yogurt at this time. You can add more broth (or apple juice) to reach the desired soup consistency. Every squash is a different size, so sometimes you need more broth than other times.
• Let cook for another 30 minutes on the stove. In the crock pot you would cover and lower temp to low if you were going to eat it much later in the day, or leave it on high for another 2 hours.
• I served with a tsp of pumpkin seeds on top. It was so perfect. Just like Fall in a bowl!

I hope you love this delicious and yummy butternut squash pumpkin apple soup recipe as much as we do!

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If you are a Trim Healthy Mama, this is an E meal! This is also linked up to Trim Healthy Tuesdays! and Make Your own Mondays at Nourishing Treasures!