Photo of Creamy butternut squash & apple soup by WW

Creamy butternut squash & apple soup

Total Time
30 min
15 min
15 min
This nice and simple puree of squash and apples has just a hint of fall spice and can be enjoyed hot, chilled, or at room temperature. To save time, you can purchase fresh or frozen squash that has already been peeled and cubed. Garnish with optional chopped mint.


Vegetable broth

4 cup(s)

Raw butternut squash

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

Vidalia onion

½ large, or other sweet onion, cut into wedges


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 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