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  • Writer's pictureHLK

Apple Butternut Squash Soup

October 6, 2019


Fall season calls for fall soups.


1 tablespoon olive oil

1 cup diced sweet onion

1 tablespoon minced garlic

4 cups cubed butternut squash

2 Granny Smith apples peeled, cored and chopped

4 cups chicken stock

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/4 cup half and half


  1. Heat the olive oil in a heavy bottom stock pot over medium heat. Add the onion to the pot and cook until softened. Stir in the garlic and cook for 1 minute.

  2. Add the squash and the apple to the pot. Cook for 4-5 minutes, stirring occasionally.

  3. Stir the stock into the squash mixture and bring to a boil. Turn the heat to low and simmer for 15-20 minutes or until the butternut squash is fork tender.

  4. Transfer the mixture to a blender and cover with a lid. (Hold the lid with a towel to prevent burns.) Puree the mixture until smooth. Pour the puree back into the pot and return to a simmer.

  5. Stir the cinnamon, nutmeg, ginger, salt and pepper into the puree. Simmer for an additional 5 minutes.

  6. Add the half and half to the soup. Stir to combine.

  7. Serve immediately with fresh grated nutmeg, diced apples and sour cream, if desired.

*recipe from

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