Photo of Creamy butternut squash & apple soup by WW

Creamy butternut squash & apple soup

Points® value
Total Time
30 min
15 min
15 min
Nice and simple: a puree of squash and apples with just a hint of fall spice. Serve hot, chilled or at room temperature. You can purchase already peeled and cubed squash in the produce section of some supermarkets. You can also swap frozen, cubed squash for the fresh. Garnish with optional chopped mint.


Vegetable broth

4 cup(s)

Butternut squash

12 oz, peeled and cut into 1- to 1 1/2-inch cubes

Vidalia onion

½ large, cut into wedges


½ small, peeled and cut into to 2-inch cubes

Table salt

¼ tsp(s), or to taste

Black pepper

tsp(s), or to taste

Ground nutmeg

tsp(s), or to taste


  1. In a large stock pot, combine the broth, squash, onion, and apple; cover the pot and bring to a boil over high heat. Uncover the pot and reduce the heat to low; gently simmer until the squash is very tender, about 10 minutes.
  2. Puree the soup in the pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with the salt, pepper and nutmeg; serve.
  3. Serving size: about 3/4 cup