Kathryn's Squash and Apple Soup
Print Recipe

Butternut Squash Soup

Course: Main Course, Soup



  • 2 Tbsp olive oil
  • 1 onion chopped
  • 1 Tbsp Ginger
  • 1 tsp Pumpkin Pie Spice
  • 1 tsp cinnamon
  • Dash ground cloves
  • 2 carrots peeled and chopped
  • 1 tart apple peeled, quartered, and chopped
  • 4 cups butternut squash chopped
  • 3 cups Chicken Broth or Vegetable Broth
  • 1/2 cup Half and Half
  • Coarse salt and pepper


  • Heat olive oil in a medium saucepan over medium heat. Add onion and cook until tender, 3 to 4 minutes. Add fresh ginger, cinnamon, Pumpkin pie spice, cloves and cook until fragrant, about 1 minute. Add carrots, apple, squash, and 3 cups broth. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper. Cook until vegetables are tender, about 20 minutes. Let cool slightly slowly add into food Processor add cream slowly into each batch you are processing pour into bowls and serve hot.