Butternut Squash Apple Soup

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Ingredients
Instructions
Nutrition

This easy paleo Butternut Squash Apple Soup is the perfect fall or winter recipe, though we love it so much we make it all year round. My younger son and I adore squash, especially butternut. That’s a good thing, since squash is a healthy, nutrient dense vegetable, full of carotenoids and other beneficial antioxidants. It’s also thought that squash is anti-inflammatory and helpful in regulating blood sugar.

Butternut Squash Apple Soup is spiced with sweet, warming cinnamon. Made with 8 ingredients, it’s super easy to whip up a batch. To make it you’ll need butternut squash, apples, onions, cinnamon, olive oil, and chicken stock or water, plus salt and pepper.

If you use chicken stock in this recipe you’ll have added protein. If you use water as the base this is a wonderful vegan soup recipe. Either way, this easy butternut squash soup recipe is a velvety comfort food that will warm you up on cold winter days.

Ingredients
Serves:
4
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Instructions
  1. In a large pot heat oil
  2. Caramelize onion, sautéing 10-15 minutes until golden brown
  3. Add squash, apple, cinnamon, salt, and pepper and cook for 10 minutes
  4. Pour stock into pot and bring mixture to a boil
  5. Reduce heat and simmer 30 minutes
  6. In a vitamix, puree soup in very small batches for safety
  7. Serve
I absolutely love this soup! Thank you so much for sharing your recipe! You are very talented!

If you’re looking for an easy soup recipe this one is great for beginners, it’s also very flexible. Other types of squash such as pumpkin, acorn, delicata, and kabocha will work well in it. Warming spices such as ginger and nutmeg would be interesting to experiment with too.

I used a Braeburn apple in this soup, though I think it would work well with other types of apples. Finally, I used a 2 ½ pound butternut squash for this recipe (weight is prior to peeling and de-seeding).

Here are some of my other easy paleo soup recipes:

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

51 responses to “Butternut Squash Apple Soup”

  1. Wonderful soup I added parsley and cilantro dipped in hot water first added just before serving. So good .Your recipes have started a new change in so many ways for a 280 lb. man.Food has become medicine .I no longer use any dairy or wheat I can’t believe this sites recipes are a delight. I just hope I do not gain weight the recipes work fun easy healthy . It is a blessing to find this site

  2. Thanks, Elana. The last time I made this soup I did not have any apples in the refrigerator, so I just added unsweetened organic applesauce. The soup was delicious!

  3. Do you ever roast your squash before you make the soup? I usually take this extra step. Am I wasting my time? Thank you.

  4. This recipe was part of an experiment to find the best gluten free recipes that fit a simple budget for our blog and it was great. I was looking for gluten free recipes that are easy to make for beginners, and fit into a simple budget and this one made the top ten list. What is really nice is that this recipe is good for you as well, and perfect for a cool Fall or Winter day!

  5. Just made this tonight…yum! I used a roasted squash that I prepared yesterday, and made it with 4 cups chicken broth & 4 cups water. I added 1/4 teaspoon cayenne pepper, 2 teaspoons Kosher salt, and finished with 1/3 cup coconut milk. Blended it right in the pot with a stick/immersion blender ;) Paleo deliciousness!!

  6. I noticed what looks like sage on the top of the bowl, and it reminded me that I made butternut soup recently with fresh sage cooked into it, and I thought it was a lovely flavor combination.

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