Apple Butternut Squash Soup

READY IN: 1hr 50mins
Recipe by Kim127

This one is from a Family Circle Magazine (2001). Great fall soup!

Top Review by duonyte

A very good soup. I used perhaps 1 1/2 lbs of squash, reduced the other ingredients, used one large jonagold apple, as that was what I had. As I had only dried thyme, I added it with the broth. Roasting the squash, etc., this morning as I was getting ready for work made this very easy to finish for dinner.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Half squash lengthwise and scoop out seeds.
  3. Cut each half into thirds and peel.
  4. Place squash, onion and carrot in single layer in baking dish and drizzle with melted butter.
  5. Stir to coat.
  6. Roast vegetables for 1 hour, until tender, turning vegetables over halfway through.
  7. Transfer vegetables to a large saucepan.
  8. Add apples, broth, and salt.
  9. Simmer, covered for 30 minutes until apples are tender.
  10. Add thyme and pepper, stir.
  11. Process soup in batches.
  12. Portion into bowls and garnish with fresh thyme sprigs if desired.

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