Butternut Squash Soup With Apples and Potatoes

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

This recipe was adapted from a book of soup recipes. Even my friends who don't like squash eat this.

Ingredients Nutrition


  1. Note: I used 1½ pounds of frozen cut up butternut squash. If you use frozen, just roast with the other vegetables for 45 minutes, stirring halfway through.
  2. Preheat oven to 400 degrees.
  3. Cut squash in half, scoop out and discard the seeds, and brush the exposed flesh with half the olive oil.
  4. Peel and chop the onions into large chunks. Chop the carrots in half. Peel the garlic cloves.
  5. Toss the carrots, onions, and garlic with the rest of the oil.
  6. Place the carrots, garlic, and onions on a foil-lined baking sheet along with the squash, cut side down.
  7. Roast the vegetables for 45 minutes. Remove everything but the squash. Roast the squash for another 15 minutes.
  8. Peel the apples and cut them into large chunks. Peel and cut the potatoes into medium-sized chunks.
  9. Place them in the soup pot along with the broth and thyme.
  10. Add the scooped out flesh of the squash and the roasted vegetables and garlic. Bring to a boil, then reduce heat and simmer for 30 minutes.
  11. Remove from the heat and allow to cool slightly. Remove the thyme stems.
  12. Using a blender or food processor, puree the soup. Return it to the pot and reheat gently.
  13. Salt and pepper to taste.


Most Helpful

This was a very tasty soup. Roasting the vegetables gave it a wonderful depth of flavor that my husband and I enjoyed. I added 1 tsp curry powder and 1 tsp cinnamon and used 1/2 granny smith and 1/2 jonagold apples, vegetarian "chicken" broth, 1/2 tsp salt and 1/4 tsp black pepper. Thank you for sharing.

Ta2LvrGrl December 05, 2008

I loved this recipe! I made it exactly as written and it was great. It's just me, so I had enough for dinner and lunch the next day, plus I froze a quart. It's wonderful during our rainy, cold winters.

Cpat1946 February 21, 2008

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