Apple Butternut Squash Soup

Apple Butternut Squash Soup


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You’ll lick the bowl clean with this apple butternut squash soup. You might even want a second serving, but no ones counting.

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Time needed

10 min preparation + 1-2 hour cooking

Serving Size / Yield

2-4 servings


  • 2 lb. butternut squash
  • ½ yellow onion, diced
  • ½ tsp. dried thyme
  • ¼ C. milk
  • 4 T. butter
  • 1 ½ C. water
  • 4 sage leaves
  • 1 ½ C. chicken broth
  • 2 garlic cloves, minced
  • 1 apple, peeled and diced
  • Salt
  • Pepper

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Preheat the oven to 425 degrees. Line a baking sheet with foil. Set it aside. Cut the butternut squash in half and remove the seeds. Place the butternut squash onto the prepared baking sheet. Salt and pepper the butternut squash. Bake for 1 hour. Meanwhile, add the remaining ingredients, except for the water and chicken broth. Let the mixture sauté for 10-15 minutes. Remove the butternut squash from the oven and scoop out the middle. Add the butternut squash into the saucepan. Transfer mixture into a large pot. Add in the water and chicken broth. Mix well. Cook on low heat until the mixture turns soft. Serve hot. Enjoy!

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