Shared by chris
Every Halloween our family would make these after carving our pumpkins. Be careful not to leave them in the oven too long.
4 2
Health Conscious
Preparation Time 60 minutes
Allergens Lactose, Tree Nuts
Cuisine International

Cream of Butternut Squash and Apple Soup

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  • 3 tbsp unsalted butter
  • 1 Bermuda onion, chopped
  • 1 butternut squash (approx. 3 pounds) peeled, seeded and cut in 1 inch cubes
  • 6 cups of low sodium chicken stock
  • 4 Granny Smith apples, peeled, cored and chopped
  • 4 pinches of Spanish saffron threads, approx. 1 tsp
  • pinch of fresh nutmeg
  • 2 cups of heavy cream
  • salt and pepper to taste


In a large saucepot over medium heat, melt butter.When butter is foamy, add the onion and sauté stirring occasionally, until tender and translucent (approx. 4 to 6 minutes).

Add the squash and stock, bring to a boil and reduce the heat to medium-low.Simmer, stirring occasionally, until the squash it tender when pierced with a fork (approx. 20 minutes).

Add apples, saffron, nutmeg and simmer, stirring occasionally, until the apples are tender (approx. 15 mins). Using a food processor, blender or hand blender, puree the soup until smooth.

Return soup to pot, stir in cream and season with salt and pepper to taste.