Go Back
+ servings

One Pot Butternut Squash and Apple Soup

Cook Time 20 minutes
Total Time 20 minutes
Servings 10 servings
Author Si Foster, A Bountiful Kitchen


  • 1 tablespoon canola or Olive oil
  • 1 tablespoon butter
  • 6 cups cubed butternut squash about 1 small
  • 1 teaspoons each salt and pepper or to taste
  • 1-2 cloves garlic
  • 1 small apple ( I like Gala’s for this recipe) cored, cubed, skin on
  • 1 medium onion chopped, about 2 cups
  • 32 oz chicken or vegetable broth or stock without MSG
  • 1 cup half and half or coconut milk I prefer half and half


  1. Place oil and butter in a large pan over medium high heat. Add squash, salt and pepper and saute for about 5 minutes, uncovered.
  2. Add garlic, chopped apple, onion and saute for 5 additional minutes.
  3. Add about 2 cups of broth and bring to a boil. Cover and cook for about 10 minutes or until squash is fork tender.
  4. Add remaining 2 cups broth and bring to a boil.
  5. Reduce heat to medium. Using an immersion blender, blend until smooth, or add soup in small batches to a blender.
  6. Add half and half. Simmer until ready to serve.