Butternut Squash and Apple Soup

By Jeff Wirtz September 24, 2013

Two seasonal ingredients come together in this delicious soup! This can be served as a starter or as a meal with a garden salad.

Butternut Squash and Apple Soup


  • 1/2 cup butter
  • 1 medium onion, chopped
  • 1/2 cup flour
  • 2 qts vegetable stock, chicken stock or water
  • 1 pt light cream
  • 1 1/2 lbs butternut squash, peeled and chopped
  • 1 1/2 lbs apples, cored and chopped
  • 1/4 cup light brown sugar
  • Pinch dry sage, ground
  • Pinch cayenne pepper
  • 1 sprig fresh rosemary, chopped
  • To taste salt
  • To taste black pepper
  • Sour cream, garnish, optional


  1. Melt butter in a large stock pot over medium heat, add onion.
  2. Cook for 3 minutes or until onion is translucent.
  3. Add flour and mix well to form a roux.
  4. Add vegetable stock and whisk to incorporate.
  5. Add butternut squash, apples, cream, brown sugar, sage and cayenne pepper.
  6. Increase heat to high and bring to a boil.
  7. Reduce heat to a simmer and cook for 20 minutes or until butternut squash and apples are soft.
  8. Puree soup using a blender, stick blender or food processor.
  9. Add rosemary and season with salt and pepper to taste.
  10. Serve hot, garnished with sour cream.