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Butternut Squash Soup

Yield: Eight ¾ cup servings


4 cups fat free vegetable broth

12 oz, peeled and diced butternut squash

½ large, sweet onion (vidalia), diced

½ small apple, diced

¼ tsp salt (optional)

⅛ tsp, ground black pepper (add more if desired)

1/8 tsp ground nutmeg (optional)



In a large stock pot, combine broth, squash, onion and apple; cover pot and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 10 minutes.

Puree soup in pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with salt, pepper and nutmeg.  Enjoy!


Not sure how to prep butternut squash?  Looking for a short cut?

Fresh butternut squash that is peeled and cubed can be found in the produce section of some supermarkets.  Frozen may also be available, so check out the freezer section, too!


Recipe courtesy of

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