4.4 of 5 (110)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 135.2
  • Total Fat: 3.1 g
  • Cholesterol: 7.9 mg
  • Sodium: 709.8 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 1.5 g
  • Protein: 3.9 g

View full nutritional breakdown of Creamy Butternut Squash & Apple Soup calories by ingredient
Report Inappropriate Recipe

Creamy Butternut Squash & Apple Soup

Submitted by: PRIMA_DONNA
Creamy Butternut Squash & Apple Soup

Introduction

Delicious first course for winter holiday meals. Delicious first course for winter holiday meals.
Number of Servings: 12

Ingredients

    2 tbsp unsalted butter
    1 medium yellow onion, chopped
    1 butternut squash, about 3 lbs., peeled, seeded & cut into 1" cubes
    6 cups low-sodium chicken broth
    4 medium Granny Smith apples, peeled, cored & chopped
    1/4 tsp freshly ground nutmeg
    4 pinches of Spanish saffron threads, about 1 tsp (optional) or 1 tsp sweet curry (optional)
    2 cups fat-free half & half
    Salt & freshly ground pepper, to taste

SparkPeople Sponsored Video


Directions

In a large soup pot, over medium heat, melt butter and saute' onion, stirring occasionally, until tender, 4 to 6 minutes.
Add the squash and broth, bring to a boil and reduce heat to medium-low.
Simmer, stirring occasionally, until the squash is tender when pierced with a fork.
Add chopped apples, saffron or curry (if desired) and nutmeg.
Simmer until the apples are tender, stirring occasionally. Using a food processor or blender, puree the soup in batches until smooth.
Be extremely careful not to overfill the processor/blender container which could cause severe burns.
Return the soup to the pot and stir in half and half. Season, to taste with salt and pepper.


Number of Servings: 12

Recipe submitted by SparkPeople user DONNAC1188.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe



  • 25 of 26 people found this review helpful
    YOU DON'T HAVE TO PEEL THE BUTTERNUT! JUST CUT IT IN HALF TAKE THE SEEDS OUT AND PLACE THE INNER PART OF THE BUTTERNUT FACE DOWN (THIS MEANS THE SKIN THAT YOU WOULD OF PEELED OFF IS FACING UP). WHEN DONE (IT WILL FEEL SOFT) .. SCOOP OUT THE SQUASH YUMMM! A LOT BETTER THEN PEELING!!! - 11/15/09

    Was this review helpful?   yes  No

  • Very Good
    19 of 21 people found this review helpful
    I make a similar recipe, only I leave out the half & half...less fat and cholesterol. When serving I'll put a dollop of Fat Free yogurt on the soup with a sprinkling of chopped pecans. - 5/12/08

    Was this review helpful?   yes  No

  • Very Good
    12 of 13 people found this review helpful
    I converted this to a crockpot recipe for convenience. My guests didn't even know it was 'healthy'! - 11/27/08

    Was this review helpful?   yes  No

  • Very Good
    10 of 10 people found this review helpful
    Made this yesterday to have for supper today. I used butter cup squash because that is what I have from the garden. I used curry and my locally picked apples, and 2% milk because I didn't want to go to the store for half & half. Was enjoyed by all. Great and easy recipe. - 11/1/09

    Was this review helpful?   yes  No

  • Incredible!
    9 of 9 people found this review helpful
    This soup is so delicious and surprisingly sweet! I used almond milk instead of half and half but it still turned out creamy and wonderful. Since I opted to use curry powder, rather than saffron, I topped the steaming soup with a dash of cinnamon, which really brought everything together nicely. - 11/23/11

    Was this review helpful?   yes  No


  • 9 of 9 people found this review helpful
    For easy peeling of any hard squash: prick with tines of fork few times, microwave two mins. Then halve, peel, prepare and cook or crockpot the squash. - 1/19/10

    Was this review helpful?   yes  No

  • Incredible!
    7 of 7 people found this review helpful
    Delicious! Added a bit of cinnamon with the nutmeg. - 1/11/09

    Was this review helpful?   yes  No

  • Incredible!
    7 of 7 people found this review helpful
    great soup. We left out the half and half and just topped each bowl with a small amount of fat free plain yogurt. - 11/22/08

    Was this review helpful?   yes  No

  • Incredible!
    6 of 6 people found this review helpful
    I used skim milk instead of half and half. Loved it, thanks for sharing! - 1/21/12

    Was this review helpful?   yes  No

  • Good
    6 of 6 people found this review helpful
    if i make this again, i will reduce the half and half as it ended up too creamy. it's tasty, though! - 10/7/08

    Was this review helpful?   yes  No


  • 4 of 4 people found this review helpful
    Try some low fat coconut milk ---- it is so crazy delicious! - 11/28/10

    Was this review helpful?   yes  No


  • 4 of 4 people found this review helpful
    this is just like a recipe I have made for years except I have never used the fat free half & half - so I am really excited about making that change (from, I hate to tell you, heavy cream)! And I don't use saffron - the curry flavor is perfect. - 11/22/08

    Was this review helpful?   yes  No

  • Incredible!
    4 of 4 people found this review helpful
    What a great idea to combine butternut squash with tangy apples! - 5/12/08

    Was this review helpful?   yes  No

  • Very Good
    3 of 3 people found this review helpful
    I made this tonight without the 1/2 & 1/2 and I roasted the butternut. This was delicious. I put a drizzle of Maple Syrup on the kids to entice them...it worked!
    It is a wonderful soup! - 10/19/08

    Was this review helpful?   yes  No

  • Incredible!
    3 of 7 people found this review helpful
    I agree with missveganlove that I would subsititute olive oil for butter, Vegetarian broth for chicken broth and soy milk for half and half. This is a great recipe for a fast lunch or a snack. I will definitely make it! - 5/11/08

    Was this review helpful?   yes  No

  • Incredible!
    3 of 3 people found this review helpful
    i would make this again and again and again! my 16yo boy liked it very much also. just 1 prob. - does anyone know an easy way to peel butternut squash? - 5/7/08

    Was this review helpful?   yes  No

  • Incredible!
    3 of 4 people found this review helpful
    This great recipe is wide open for improvisation! The first time I used 2 tsp. curry in the butter with the onion to develop the curry flavor. I've made it with persimmon pulp too. I like HEHC2GOOD's herbs and I've used apple juice instead of cream and yam instead of squash! FUN to play with. - 1/8/08

    Was this review helpful?   yes  No

  • Incredible!
    2 of 2 people found this review helpful
    Love it!! I cooked the squash in the oven beforehand with a little olive oil, Salt and Pepper. It made it so much easier to peel it and reduced the cooking time. I did not add the cream and the soup was still fantastic. Thank you for Sharing!! - 1/4/13

    Was this review helpful?   yes  No

  • Very Good
    2 of 2 people found this review helpful
    Delicious! - 10/15/12

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    I loved this! And I left out the cream and didn't miss it at all. Also cut the effort- left the peel on the apples and blended with an immersion blender instead of a stand blender and still perfectly smooth but extra fiber from the peels and easier clean up! - 2/10/11

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    I roasted the squash for 1 hour, split in half cut side down on a foiled cookie sheet 350 1 hour. Followed the rest exactly, lovely, topped with spoonful of low fat sour cream. Yummy - 1/17/11

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    I added a dash of cinnamon and paprika. I think it was too much onion, so next time, I'll probably only use 1/2 or mybe even a 1/4 of an onion...BUT absolutely incredible! Thanks for sharing! - 11/30/09

    Was this review helpful?   yes  No

  • Incredible!
    1 of 2 people found this review helpful
    Time consuming to peel and cube the squash and apples but so delicious! A wonderful fall soup that is being added to my repertoire! My slight adjustments were a lot of pepper and using half soy milk, half 2% milk instead of half and half since that's what I had in the house. Thanks for the recipe! - 10/23/09

    Was this review helpful?   yes  No

  • Incredible!
    1 of 2 people found this review helpful
    so yummy!!! I make it with vegatable broth ...a nice meal for someone that cannot have glueten. - 10/28/08

    Was this review helpful?   yes  No


  • 1 of 2 people found this review helpful
    I have a similar recipe using pumpkin puree instead which works great! Curry should be added to the onion and oil just before the onion is cooked to get the best results! While half & half makes a richer soup, I use 1% or skim milk instead. - 5/11/08

    Was this review helpful?   yes  No
  • Tasty and easy. I omitted the half-and-half and it was still great. - 10/1/14

    Was this review helpful?   yes  No
  • I'm serving this wonderful soup on Thanksgiving! - 11/26/13

    Was this review helpful?   yes  No
  • This soup was simply delicious, I would add just a little less sugar next time but I loved it. It was smooth and quite tasty, I also added some ginger to my soup. - 11/19/13

    Was this review helpful?   yes  No
  • I made this soup for lunch today , however I had too much broth , so luckily I did strain a lot off before blending and used fatfree cream also added more curry along with cinnamon. This was very tasty ! Would also be good with some bacon bits or sausage but this is meatless Monday for my family. - 11/11/13

    Was this review helpful?   yes  No
  • I used milk instead of half/half and also added a dash of cinnamon. Good soup! It makes quite a bit so I froze much of it so that it's an easy grab-and-go for lunch at work. - 10/22/13

    Was this review helpful?   yes  No
  • I followed the recipe exactly. I didn't add the optional saffron as it's expensive. It was very easy to make and the result was a creamy, smooth, tasty soup. - 10/15/13

    Was this review helpful?   yes  No
  • this is a real nice recipe. i cook for one. recipes often, when altered for number of servings, don't tast the same. why dont' recipes come with advice for changing number of servings without changing the taste? especially those as flavorful as this one. - 10/15/13

    Was this review helpful?   yes  No
  • so good! - 10/14/13

    Was this review helpful?   yes  No
  • wow! that tip about boiling the squash and then scooping it out made all the difference for me. thanks!! - 10/14/13

    Was this review helpful?   yes  No
  • I have a similar one I do with pumpkin. I think I'll try this substituting coconut oil and milk/cream for the butter and cream. I love fall! - 10/14/13

    Was this review helpful?   yes  No
  • Delicious! - 9/2/13

    Was this review helpful?   yes  No
  • Yummy soup but I use 3 cups water to 2 cups broth.. Less sodium and salt and 1/2 cup of light cream and clove.
    - 3/12/13

    Was this review helpful?   yes  No
  • Delicious! You could vary the seasonings on this to suit your taste. Haven't tried freezing it yet, but I think it would freeze well also. - 3/2/13

    Was this review helpful?   yes  No
  • Loved this soup! I made a makeover so that it would be vegetarian. I also cooked it in the crock pot. SOOOOO GOOOD! - 2/22/13

    Was this review helpful?   yes  No
  • Lovely soup. I roasted the butternut and onions for a bit of added depth. - 2/2/13

    Was this review helpful?   yes  No
  • Perfect for cold nights. Delicious. - 12/10/12

    Was this review helpful?   yes  No
  • This soup is very good. However, it seems like its missing something. We made it for Thanksgiving and topped it with a little bit of homemade cranberry sauce. Very good. - 11/23/12

    Was this review helpful?   yes  No
  • I used pumpkin pie spice (didn't have nutmeg), and red curry powder. I used Silk Plain soy milk instead of ff half&half. It turned out great. Will make it again. - 11/7/12

    Was this review helpful?   yes  No
  • I thought this was very good... but next time I will probably cut back on the half/half or omit all together. - 10/28/12

    Was this review helpful?   yes  No
  • For those who have tried it, what did 12 servings actually yield as a serving size? 1 cup...2 cups? Etc.. I don't want to make this and guesstimate, or get out 12 containers and attempt to portion it out equally. I am just starting so proper portions are still new to me. - 10/16/12

    Was this review helpful?   yes  No
  • Good, but tastes too much like a dessert to me. - 10/15/12

    Was this review helpful?   yes  No
  • I used left over roasted Butternut. I added it just before blending. I also used a hand blender to avoid burns and transfers. - 10/11/12

    Was this review helpful?   yes  No
  • Whenever recipes call for cream I always use lowfat or fat free evaporated milk. It has a lot of milk solids which makes things taste creamy without the fat. Plus it's kept on hand in the pantry so I don't have to run to the store. 1 can is also usually the right amount too so no wasting. - 8/28/12

    Was this review helpful?   yes  No
  • LOVE IT! substituted celery for onions but it wonderful - 2/24/12

    Was this review helpful?   yes  No
  • used saffron, no curry. used braeburn & gala apples and an heirloom squash from farmer's market because that's what I had. used 2% milk instead of 1/2 and 1/2. - 2/5/12

    Was this review helpful?   yes  No
  • Awesome! I use1% milk and pumpkin pie spice because it was what I had. I threw squash, onion and apple rough chopped into the crock pot with everything but milk until soft. Then blended with milk. Wonderful! - 1/9/12

    Was this review helpful?   yes  No
  • YUM! I went with curry, and regular milk instead of half and half. - 12/9/11

    Was this review helpful?   yes  No
  • My family and I really loved this recipe - perfect dinner for the cold, rainy autumn weather we've been having. I just peeled the squash with a vegetable peeler. The skin came off pretty easily. I also used 1 cup of fat free half-and-half instead of two. - 10/1/11

    Was this review helpful?   yes  No
  • What a great harvest recipe! I did not peel the apples and then diced them thin. And I used squash that I already baked in the oven. As a result, I skipped the blender and have a more chunky version of this soup. Very good meal... - 10/1/11

    Was this review helpful?   yes  No
  • Very tasty! We had this tonight - it made a TON of soup, too. I used oil instead of butter, cut out the cream, and added a little cinnamon.. But it turned out delicious! - 8/21/11

    Was this review helpful?   yes  No
  • Excellent soup. One of my favorites. I omit the saffron and sometimes I don't t add the half and half or will substitute it with soy or almond milk. - 5/24/11

    Was this review helpful?   yes  No
  • good - 4/14/11

    Was this review helpful?   yes  No
  • Sounds great. I love baked butternut so this is a new way of using it. - 3/1/11

    Was this review helpful?   yes  No
  • I made it without saffron and curry; delicious tasting and filling none-the-less.I let the soup simmer to reduce the broth liquid a bit. I also substituted carnation evaporated nonfat milk for half and half as that is what I had on hand. A recipe to definitely make again. - 2/28/11

    Was this review helpful?   yes  No
  • Excellent... - 2/23/11

    Was this review helpful?   yes  No
  • Great hearty soup! I make a large batch (not including the half & half) and freeze it in 1-2 serving size containers. Then, after it's thawed, as it's heating, I add about 2-3 Tbsp. of the non-fat half & half to each serving. I also make a similar soup with squash, apples and ginger. - 2/21/11

    Was this review helpful?   yes  No
  • This sounds very good.........will try it soon. - 2/21/11

    Was this review helpful?   yes  No
  • Why does this, as so many other recipes calculated in Spark, have such a high sodium content? It doesn't seem correct in view of the ingredients, and I'm no longer interested in recalculating recipes myself. What gives, Spark? - 2/21/11

    Was this review helpful?   yes  No
  • very filling . good tasting . can help children to eat vegetable it is this good . - 2/21/11

    Was this review helpful?   yes  No
  • Going to make this for dinner tonight, have a smaller butternut squash on hand so will cut the recipe in half. It should be easier to blend with the immersion blender, then. - 2/21/11

    Was this review helpful?   yes  No
  • Good--afraid of the cream but wotthehell--I did it anyway--delicious! - 2/21/11

    Was this review helpful?   yes  No
  • Looks interesting - 2/21/11

    Was this review helpful?   yes  No
  • Not bad...I would make it again...I just wish it was a little sweeter? Maybe if I roast the squash first next tme and use a sweeter apple rather than granny smiths? I will give it a try next time... - 2/4/11

    Was this review helpful?   yes  No
  • Love this! I cooked chicken tenders with the onion, took them out while the squash and apples cooked. I used an Immersion blender, then diced the cooked chicken and added it back. I used 2% milk and just a dash of curry powder. The chicken added only a few extra calories. You don't get much . - 1/27/11

    Was this review helpful?   yes  No
  • I don't peel the apples (just wash em good) and I don't use curry or half-and-half and it is still good! - 1/20/11

    Was this review helpful?   yes  No
  • Just made it, baked the squash and scraped out the flesh instead of peeling, cubing and boiling. Used 1 cup of 2% milk instead of half and half. Great stuff, I would definitely make it again! - 1/8/11

    Was this review helpful?   yes  No
  • Tasty soup, but not very filling. It's more time consuming than I like for a weeknight, but good for special occasions. I prepared the squash as recommended in the recipe, and found the peeling/cubing process to be very frustrating. Will cook differently in the future! I added minced garlic- Yum! - 12/27/10

    Was this review helpful?   yes  No
  • This is a GREAT recipe! I used a 4lb butternut squash and 3 apples (one of the apples was HUGE, so I used 3 instead of 4) I also didn't want to make a store run, so I used the rest of the milk I had (1 cup) and the remaining 1/3 cup of evaporated milk sitting in the frige. Delish!!! - 12/26/10

    Was this review helpful?   yes  No
  • This was yummy and a good introduction to butternut squash. - 12/16/10

    Was this review helpful?   yes  No
  • Thank you so much for a wonderful recipe! I left out the 1/2 & 1/2 and ended up using Garlic Roasted Chicken Stock since that's what I had in the cupboard. And I roasted the squash in the oven first (saw the woman on 5 Ingredient fix roast hers for her soup today!!) - 12/4/10

    Was this review helpful?   yes  No
  • it sounds delicious can't wait to make and eat it! i am pretty pushed for time though, how long did it take you to make it? any tips for making it faster would also be helpful! thanks - 11/30/10

    Was this review helpful?   yes  No
  • I made this soup last night....YUMMY!!! I adjusted the seasonings to my tastes as I do with all receipes and it's delicious!!!! Gonna make it again & again... - 11/22/10

    Was this review helpful?   yes  No
  • I just made a similar recipe and used 2 macs, butternut , chicken broth. I love butternut squash soup but adding apple to it was also a treat :) - 11/18/10

    Was this review helpful?   yes  No
  • made this with vegetable broth because I am vegetarian- also used a little 2% milk instead of the cream- only half cup- This was very good and fed 6 people. - 11/1/10

    Was this review helpful?   yes  No
  • Great soup, loved by skinny members of the family as well as the chubby one. Offer croutons to the ones not dieting... - 10/26/10

    Was this review helpful?   yes  No
  • This is very good and soothing for the fall. An easy way to prepare the butternut squash is to cut it in half, remove the seeds, cut it into 2"-3" squares and place in a steaming basket. Steam until tender and scoop out..energy is saved! - 10/24/10

    Was this review helpful?   yes  No
  • Never used Squash before so this was a good way to start using it. - 9/22/10

    Was this review helpful?   yes  No

  • Good
    0 of 1 people found this review helpful
    Leave out the butter and saffron. Tie some fresh rosemary and oregano in some cheescloth. Simmer until nice and soft, 1 to 1 1/2 hours. Puree with an immersion blender. No need to add any cream. My husband thinks it taste like a very good tomato (?) soup. Whatever, it tastes good! - 9/12/10

    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    When you look at the "breakdown" of the calories it adds up to 123 calories not135.2. Sure it's ONLY about 12 calories but shouldn't it be the same? - 9/11/10

    Was this review helpful?   yes  No
  • I loved this! - 8/15/10

    Was this review helpful?   yes  No
  • yummy! - 8/5/10

    Was this review helpful?   yes  No

  • Incredible!
    0 of 1 people found this review helpful
    Cut out the butter and it was still excellent. My company LOVED this recipe. I used light coconut milk instead of nonfat half and half. Did use 1 tsp. of red curry paste. Topped this off with some chopped cilantro which really kicked it up a notch. Recipe is definitely a keeper. - 1/12/10

    Was this review helpful?   yes  No
  • I used water in place of chicken broth and 1 cup of skim milk instead of two of half and half and indian masala for curry powder. It needed a little salt to make up for the lack of chicken broth; but was otherwise good. - 12/23/09

    Was this review helpful?   yes  No
  • just made it, used pumpkin, 1 can low sodium chicken broth, carrots, and celery. Didn't add any salt, but the other spices. - 11/30/09

    Was this review helpful?   yes  No
  • This is delicious! I love soups, especially in the colder months. I will definitely make it often. I love squash too. - 11/11/09

    Was this review helpful?   yes  No
  • Really sounds great, definitely a different flavor for soup. - 6/21/09

    Was this review helpful?   yes  No

  • Incredible!
    0 of 1 people found this review helpful
    So great! I subbed ff cottage cheese for the half & half and smoked paprika for the saffron and it all blended up creamy, delicious and ssoooo healthy! Thank you for sharing it. - 1/18/09

    Was this review helpful?   yes  No

  • Very Good
    0 of 2 people found this review helpful
    I make the South Beach version of this soup. It is so good. It is my favorite comfort food. And the south beach recipe is so healthy! - 1/17/09

    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    Would love to try this soup. But how do I get rid of some of the sodium? - 1/17/09

    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    Sounds good! Will probably try it without the 1/2 & 1/2, maybe use nonfat butternilk instead. 090117 - 1/17/09

    Was this review helpful?   yes  No
  • This is very close to one I made as a starter one year for Thanksgiving. It was delicious but notice I said as a starter. LOL That was then...this is now, I would now pair this with a salad and call it a meal. Thanks for reminding me of this one. - 1/17/09

    Was this review helpful?   yes  No

  • Incredible!
    0 of 1 people found this review helpful
    This sounds wonderful! I love butternut squash, and I can see this recipe using pumpkin as well. Curry, what a great idea. Also like the vegan options others have posted. Will definitely be making this, and soon! - 12/7/08

    Was this review helpful?   yes  No
  • perfect soup for a fall day - 11/23/08

    Was this review helpful?   yes  No
  • We thought this soup was great! Will definitely make it again. - 8/26/08

    Was this review helpful?   yes  No
  • I didnthave saphron, I added a bay leaf and cloves, and a touch of cinnamon. It was good :) - 5/15/08

    Was this review helpful?   yes  No