Serve up some fall flavors in this colorful soup featuring butternut squash and apples.

Yield: 7 cups

Difficulty Rating: Easy

Nutritional Highlights: Apples contain cholesterol-lowering soluble fiber while butternut squash is brimming with vitamin A.

Recipe Created By:


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 large onions, finely chopped (about 4½ cups)
  • 1 teaspoon chipotle chili powder (or more, to taste)
  • 2 pounds butternut squash, peeled and cut into chunks (about 6 cups)
  • 1 pound sweet apples, peeled and cut into chunks (about 3½ cups)
  • 1 cup apple juice
  • 1 cup chicken or vegetable broth
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

RELATED: Curried Apple Butternut Squash Soup


  1. Heat oil and butter in large saucepan; add onions and chili powder; cook and stir until onions are tender, about 10 minutes.
  2. Add squash, apples, apple juice, chicken broth, salt and pepper; bring to a boil. Cover and cook on low heat until apples and squash are very tender, about 30 minutes. Cool.
  3. Puree with an immersion blender or a food processor; return to saucepan.
  4. Add additional apple juice or broth, if needed. Garnish with toasted pecans, sour cream swirls and thin apple slices, if desired.
Recipe From: Farm Flavor -

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  1. Jo Lynn Bazan says:

    I love your receipes! Will add your site to my favorites. I enjoy recipes using fresh fruit and vegetables. Can’t wait to try them.