Photo of Butternut Squash Soup by WW

Butternut Squash Soup

PersonalPoints™ per serving
Total Time
29 min
14 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.


Vegetable broth

4 cup(s)

Uncooked butternut squash

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

Uncooked vidalia onion(s)

½ large, cut into 2-inch cubes

Fresh apple(s)

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


*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 chopped mint.