Food

Apple-Butternut Squash Soup Recipe

I am in an apple recipe mood as I get ready for Penelope’s apple themed 2nd birthday. This recipe is one of the recipes I was thinking about making for her party and wanted to experiment with it.

Apple-Butternut Squash Soup

I had such fun making this soup, a perfect way to spend a Fall afternoon. I looked at several different recipes, but in the end, I just started adding ingredients and amounts in the moment. I totally understand why people say cooking is an art. When you can let go of a following a recipe verbatim, and truly let yourself create something, it is art.

Apple-Butternut Squash Soup

Here is my recipe. Feel free to create your own version and have fun with it!

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Apple-Butternut Squash Soup

Ingredients

  • 1.5 butternut squash, halved and roasted in the oven, at 350 for over an hour
  • 2.5 green apples, cut up into cubes
  • 1 onion, chopped
  • 3 celery sticks, chopped
  • 1 cup of carrots
  • 3/4 cup of heavy whipping cream
  • 1 cup of homemade chicken stock
  • pumpkin pie spice
  • salt and pepper

Instructions

  1. First, sauté the onions in butter
  2. Then add celery, carrots and apples
  3. Continue to cook until basically mush
  4. When the squash is done roasting, scoop out the insides and add to the veggie mush
  5. Transfer everything to a blender, add the heavy cream, chicken broth, spices, salt and pepper and blended until smooth

Penelope is a big fan of soups. Which is great because she is kind of a picky eater and it is a way I can get a ton of veggies in one sitting. And with the homemade chicken stock in this soup, it is a very nourishing meal.

And P.S. this freezes well! I either freeze it one big container or individual servings like I do with my chicken stock.

Apple-Butternut Squash Soup

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Mama & Baby Love helps moms make sense of motherhood by teaching women the skills they need to be healthy, happy, and successful mothers. M&BL is all about mothering mothers by providing support for the toughest job in the world - Motherhood!

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  • Amanda McKay
    October 19, 2011 at 11:55 AM

    This is perfect timing! We have tons of apples and butternut squash from apple picking last weekend and I was hoping to find an easy soup recipe! Do you think it freezes well? I can't make soup without stocking my freezer too!

  • Lindsey Morrow
    October 19, 2011 at 5:40 PM

    I'm jealous that P eats soups. How does she go about eating it? With a spoon? Straw?

  • Stephanie
    October 19, 2011 at 11:37 PM

    @Amanda…yes! it freezes great!

    @Lindsey…she will use a spoon herself or I will spoon feed her bites. She makes a huge mess when she feeds herself, but does pretty good.

    @Anonymous…thank you!!

  • Maria
    September 10, 2012 at 7:21 PM

    Yum! This looks and sounds so good! Can’t wait to try it.

  • Julie
    October 1, 2012 at 2:34 AM

    Could I just use the cream off my raw milk instead of the heavy cream?

  • Danielle
    October 5, 2012 at 12:24 AM

    Wow, oh wow, this was awesome!! It was my first puréed soup and I’m so proud of it. We can’t have dairy so I subbed some coconut milk and it was perfect. Thanks for sharing such a great recipe.

    • Stephanie
      October 5, 2012 at 1:56 AM

      Awesome! Yes, coconut milk is a great sub for soups! I make some of my soups with coconut milk on purpose because it tastes so good!

  • Jennifer
    July 7, 2016 at 7:11 AM

    Looks yummy! Can’t wait to try this for me and my 18 month old!
    Did you peel the apples first? Or did you leave the skins on?