Recipe: Butternut squash soup with apples

Recipe: Butternut squash soup with apples

Kate Haritos | 2 February 2018
/ 5

This soup is an absolutely wonderful one, prefect for a fall/winter weather and it’s been cooked on a regular rotation here. The butternut squash and apple combination is brilliant and the ingredients are those one can find in their kitchen pantry rather easily. I have been adjusting the recipe according to what I may or may not have in my pantry, so I have even used butternut squash from a can (yes!) or ground ginger instead of a fresh one and it has turned out equally perfect.

I also like to add a dollop of greek yogurt on top of the served soup, along with some freshly ground pepper. Try it out if you feel fancy, it certainly adds a nice spin to it 🙂


  • Serves: 4-6
  • Prep time: 20 minutes
  • Cooking time: 30-40 minutes
  • Total time: 1 hour


  • 3 tablespoons butter
  • 1 medium onion, peeled and chopped
  • 3 slices of fresh ginger
  • 1 medium butternut squash, peeled, seeded and chopped
  • 2-3 tart apples, peeled, seeded and chopped
  • 2 carrots, peeled and chopped
  • 2 sprigs of fresh thyme
  • 1 sprig of fresh rosemary
  • 4 cups chicken stock
  • Salt and Pepper to taste


  • Melt the butter over medium heat in a large soup pot.
  • Add the onion and ginger, cook and stir for several minutes until the onion has softened.
  • Add the remaining ingredients and bring to a boil over high heat.
  • Reduce the heat to low and simmer, covered, until the squash is fully cooked.
  • Remove from the heat and allow to cool for about 10 minutes.
  • Remove the herb sprigs and ginger slices.
  • Puree the soup until completely smooth in the pot with a hand-held immersion blender (or in batches in a regular blender or food processor).
  • Reheat the soup when ready to serve.
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