Butternut Squash and Apple Soup Recipe

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4 votes | 4583 views

A perfect Fall soup, full of goodness.

Prep time:
Cook time:
Servings: 6


Cost per serving $0.21 view details


  1. Pour over a tablespoon of olive oil to cover the veggies, garlic and sage.
  2. Heat the oven to 425F
  3. Place all the ingredients into a large roasting pan (if the pan is overcrowded use 2 otherwise the veggies will steam instead of roast).
  4. Roast for approximately 50 minutes to an hour, until all the veggies are soft and slightly brown at the edges.
  5. Remove to cool a little for 10 minutes or so and then blend in a blender with water, or if you prefer chicken stock or vegetable stock.
  6. Check the seasonings.
  7. Serve with a garnish of sage and a small dollop of creme fraiche, or if you prefer, a swirl of cream.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 54g
Recipe makes 6 servings
Calories 37  
Calories from Fat 1 3%
Total Fat 0.12g 0%
Saturated Fat 0.02g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 19mg 1%
Potassium 141mg 4%
Total Carbs 8.61g 2%
Dietary Fiber 1.5g 5%
Sugars 2.03g 1%
Protein 0.81g 1%



  • Jan Holm
    November 22, 2011
    Just cooked this and love it. Best butter nut squash soup recipe I've tried. However, the name says Butternut Squash and Apple soup and there is no mention of "apples" in the entire recipe!!!
    I've cooked/tasted this recipe!

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