Pureed Butternut Squash and Apple Soup
A velvety, naturally sweet soup featuring roasted butternut squash and tart apple, blended to creamy perfection for a nourishing Whole30 meal. This american-inspired soups (whole30) ready in about 60 minutes pairs butternut squash, honeycrisp apple, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups (300 g), peeled and diced 1-inch butternut squash
- 1 medium (150 g), cored and diced 1-inch honeycrisp apple
- 1 medium (150 g), finely chopped yellow onion
- 2 cloves, minced garlic
- 4 cups (946 ml) chicken bone broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon leaves fresh thyme
- to taste salt
- to taste black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F (200°C), toss the diced squash and apple with 1 teaspoon olive oil (not listed in ingredients, but standard for roasting; omit if not used), and spread on a baking sheet; roast for 20 minutes until tender and slightly caramelized, stirring once halfway.
- Step 2: While squash roasts, heat a large pot over medium heat, add the chopped onion, and cook for 4 minutes until softened; stir in the minced garlic and cook for 1 minute until fragrant.
- Step 3: Add the roasted squash and apple, bone broth, apple cider vinegar, and thyme to the pot; bring to a simmer and cook for 10 minutes to develop flavors.
- Step 4: Remove the pot from heat, let cool slightly, then blend with an immersion blender until completely smooth; return to low heat, season with salt and pepper to taste, and simmer uncovered for 5 minutes to thicken.
Frequently asked questions
How long does Pureed Butternut Squash and Apple Soup take to make?
Total time is about 60 minutes (25 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pureed Butternut Squash and Apple Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep butternut squash from drying out.
Can I substitute ingredients in Pureed Butternut Squash and Apple Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pureed Butternut Squash and Apple Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pureed Butternut Squash and Apple Soup whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect for a cozy night in. The puree is smooth and the apple adds just the right touch of sweetness.
- ★★★★★
This soup is divine! The combination of squash and apple is perfect, and it's so creamy without cream. Made it for my kids and they devoured it.
- ★★★★★
Loved the simplicity and the flavors! My family enjoyed it so much that I doubled the recipe for the next time.
