Butternut squash soup with apples

This butternut squash soup is great to make on weekends during the fall. It takes some time to prepare, so it is something to have cooking while you do projects, work on chores or relax.

This recipe does not include cream, and the soup is not pureed. My take on butternut squash soup is stew-like and healthful. The apples and carrots sweeten it up a bit.

While the soup simmers, bake the squash seeds to top the soup or enjoy later as a snack.

Baked squash seeds

I often serve this for lunch with corn muffins or rolls. If you have any leftovers it can be a fast weeknight dinner, too. The recipe serves four with a little extra.

Butternut squash soup with apples

Prep Time: 15 mins
Cook Time: 90 minutes
Yields: 4


  • 1 large butternut squash
  • 1 large apple, diced
  • 3 carrots, diced
  • 1/2 of a medium-sized onion, diced
  • Vegetable bouillon
  • Water
  • Allspice
  • Cinnamon
  • Nutmeg
  • Roasted squash seeds (optional)


  1. Preheat the oven to 400 degrees.
  2. Line a baking sheet with foil and lightly grease.
  3. Cut the butternut squash in half, lengthwise, and scoop out the seeds and membrane. Reserve the seeds to bake later.
  4. Place the insides of the squash face down on foil.
  5. Bake for 45-60 minutes or until squash is easily pierced with a fork.
  6. After 45 minutes pass, start preparing the other ingredients.
  7. Chop the carrots, onion and apple.
  8. Boil 3 cups of water. Dissolve half of a cube of vegetable bouillon in boiling water. Reserve this broth for soup.
  9. Saute carrots and onion in a little olive oil in large soup pot over medium heat. Once softened, add the apple and continue to cook mixture for another two minutes.
  10. Add a couple of dashes of allspice, cinnamon and nutmeg.
  11. Add broth to pot.
  12. Once the squash is easily pierced with a fork, scoop everything but the skin into soup pot.
  13. Smash any large pieces of squash with a spatula. Bring soup to a boil and then simmer for 30 minutes.
  14. While soup simmers, bake squash seeds (washed, dried and seasoned with salt and pepper) on a greased baking sheet at 400 degrees for 10-15 minutes.
  15. Serve with roasted squash seeds on top, if desired.
Extra tip: Taste the soup before serving. If you desire more spice, then add another dash to the soup before you serve it. This recipe can also be easily doubled.

Carrie is the author of the Wise Taste food blog.

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