Butternut Squash Soup

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.


fat free 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, or to taste

black pepper

tsp, or to taste

ground nutmeg

tsp, 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. 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.

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