Butternut Squash Apple Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 156.2
  • Total Fat: 6.0 g
  • Cholesterol: 18.4 mg
  • Sodium: 18.7 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 4.1 g
  • Protein: 1.6 g

View full nutritional breakdown of Butternut Squash Apple Soup calories by ingredient
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First tasted from Panera Bread, this is my version First tasted from Panera Bread, this is my version
Number of Servings: 6


    1 bag frozen cubed butternut squash (approximately 2.5 cups)
    2 cups apples, cored and diced (peeling optional)
    3 cups water (divided)
    1 tablespoon dried rosemary
    1 tablespoon butter
    1/2 onion, chopped
    salt and pepper to taste
    1/4 cup brown sugar (optional)
    1/2 cup light cream


I serve my soup with L'oven Fresh Sweet Multi-Grain Rolls or you can use pumpernickel croutons!


Melt butter in a large saucepan. Saute onions until translucent. Add butternut squash and cover with water (approximately 2 cups) and bring to a boil. Once boiling, add apples, rosemary (in a cheesecloth or tea strainer), and more water to cover if needed. Turn the heat down to low and simmer for about half an hour until the squash and apples are fork tender. Turn off heat. Remove the rosemary and puree the mixture using an immersion blender. (If you don't have an immersion blender, you can puree it in batches in a blender but be careful because it's hot!)

Now is the time to taste test your soup (I prefer to taste my soup before I add the cream to it, if you'd prefer, you can season after the cream instead). Does it need salt or pepper? Were the apples you used sweet enough? If not you might want to add the brown sugar. The soup is just that, soup. It shouldn't be sweet like a dessert but it should have a little sweetness to it. If you're satisfied with the taste of the soup, add your cream and blend again. Taste again and add more seasonings if needed.

Serving Size: makes 6 servings

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