Photo: Mark Thomas; Styling: Susan Vajaranant
Prep Time
25 Mins
Cook Time
2 Hours
Serves 8

Butternut squash and Granny smith apples combine with a touch of pumpkin pie spice for an autumn-inspired soup that's good as a stand-alone meal or as a precursor to your dinner. Top off each serving of Butternut Squash-Apple Soup with a dollop of sour cream.

How to Make It

Step 1

Preheat oven to 375ºF; line a large baking sheet with foil. Place squash cut sides up on sheet, sprinkle with salt and pepper and cover with foil. Roast until soft, about 1 hour 15 minutes. Cool slightly, then scoop out flesh with a large spoon. Discard skins.

Step 2

In a large pot, melt butter over medium heat. Add onion, sprinkle with salt and cook, stirring, until soft, about 8 minutes. Do not allow onions to brown. Peel, core and roughly chop apples. When onion is soft, add garlic and chopped apples to pot and cook, stirring, for 3 minutes. Add pumpkin pie spice; stir for 1 minute. Stir in squash and broth; bring to a boil over high heat. Reduce heat to low and simmer until apples are completely soft, 25 minutes.

Step 3

Working in batches, puree soup in a blender until smooth. Season with salt and pepper. Return soup to pot and place over low heat to keep warm.

Step 4

Divide soup among 8 bowls, drop a dollop of sour cream in the middle of each and serve immediately.

Ratings & Reviews

chmiller01's Review

December 20, 2014

rstarrlemaitre's Review

September 24, 2013
A little too sweet from the apple, but still very good.

grebilb's Review

November 23, 2012
Used more seasoning than recipe called for. Didn't knock my socks off, but it was still a nice soup.

Trish94518's Review

November 08, 2012
Myrtlelj rated his/her own recipe. Doesn't help me know if CL's recipe is one I want to make. Enjoy reading how other readers may tweak a recipe; not always interested in complete makeovers.

myrtlelj's Review

April 05, 2012
Cooked diced onion &2 carrots, in bacon drippings for 5 min. Added 2 diced celery and 2 medium apples, 5 min., add garlic, 30 sec. Process squash with a bit of chicken broth. Add squash and 32oz of chicken broth and boil, then simmer for 20 min. Cool, and put in food processor in batches, until smooth. Return mixture to dutch oven, stir in 3 Tbsp. lime juice, 2 Tbsp. honey, 1 tsp. salt, 1 tsp. pepper, 1/8 tsp. allspice, 1/8 tsp. nutmeg, 1/8 tsp. ground red pepper & 1/4 cup whipping cream. Simmer 10-15 min. Usually do first part day ahead and reheat adding lime, spices and whipping cream on the next day.

tarahbull's Review

November 23, 2011
Made this to go with pork tenderloin, chipotle sweet potatoe gratin, and bacon brown sugar brussels sprouts! This was delicious!!