Spicy Butternut Squash and Apple Soup

Published on
September 22, 2023
One of my fav fall traditions is making butternut squash soup. The alluring aroma of onions, apples, carrots and squash screams autumn. For an extra lusciousness, swirl in a spoonful of sour cream, crème fraiche or Greek yogurt.
Butternut Squash and Apple Soup.
Prep Time:
45 Minutes
Cook Time:
10 Minutes
Difficulty Level:

2 large butternut squash peeled and cut into 2 inch chunks

2 tablespoons butter

2 tablespoons olive oil

3 carrots, grated

2 medium onions chopped

2 tablespoons New Orleans Seasoning

1 teaspoon salt

1/2 cup pine nuts or pepitas, divided

3 McIntosh apples, peeled and cut into 1 inch pieces

48 oz chicken stock, divided

2 tablespoons Calvados (apple brandy)

1/2 cup dry white wine

1/4 cup pine nuts or pepitas

Sour cream, optional


1. Place the squash in a large sauce pan with enough water to cover. Bring to a low boil. Cook until soft, about 15 minutes. Drain and set aside.

2. In a large skillet over medium heat, add the butter and olive oil. Then stir in the carrots, onions, New Orleans, salt, and 1/4 cup of the pine nuts. Sauté for 5 minutes.

3. Add the apples and sauté for 3 minutes.

4. Pour in the 15oz chicken stock and the Calvados. Bring to a boil for 2 minutes, then remove from heat.

5. Add in the cooked squash.

6. Transfer the mixture in batches to a blender or a food processor to puree.

7. Place the thick puree in a large saucepan. Add the remaining chicken stock and the white wine; bring the soup back to a low simmer for 10 minutes.

8. Optional -  toast the remaining 1/4 cup of pine nuts in an ungreased skillet over medium-high heat, stirring constantly for 2 to 3 minutes. Garnish the soup with a toasted pine nuts, and a spoonful of sour cream.

Recipe Tip:
Shhhh I am sharing my ingredient, Calvados or apple brandy. This adds an apple-y depth of flavor that makes this soup irresistible.
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