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Butternut Squash and Apple Soup - 24 Carrot Kitchen
5 from 1 vote

Butternut Squash and Apple Soup

A delicious, easy to make soup with healthy ingredients.
Course Soup, Soup/Stew
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 339 kcal
Author Christine Galvani


  • 1 tablespoon ghee
  • 1 tablespoon olive oil or coconut oil
  • 2 cups chopped yellow onions I used two medium
  • 2 large butternut squash
  • 2 apples
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup water
  • 1 cup good apple cider or juice organic preferred


  1. Preheat oven to 400 degrees F.
  2. In a large stockpot, over low heat, heat the chopped onions in ghee and olive oil (or coconut oil) until translucent (about 15 minutes). Stir occasionally.
  3. Add chopped apples to the stockpot (with the onions).
  4. Place the squash on a baking sheet lined with parchment paper (another option: greased baking pan). Bake butternut squash for 25 minutes or until skin is slightly browned.
  5. Out of the oven, I turned the squash over and will scoop out squash, and place in stockpot with onions and apples.
  6. Stir the onion and squash mixture together in the stockpot. After mixed, place 1/2 mixture in a blender or food processor and puree until smooth. Continue with last 1/2 batch. Place pureed soup back into stockpot. I often use an immersion blender to puree since it is really easy this way.
  7. After blending add pureed mixture back into the stockpot. Add the apple cider or juice and stir.  Then add as much water as you need to get the desired consistency. Season with salt and pepper if needed.

  8. Enjoy!
Nutrition Facts
Butternut Squash and Apple Soup
Amount Per Serving
Calories 339
* Percent Daily Values are based on a 2000 calorie diet.