Butternut Squash and Apple Soup

I love Panera’s butternut squash soup. I don’t know how they do it, but it has a perfect combination of sweet and savory flavors. I’ve been trying to find a recipe for this soup that does not include milk or heavy cream, and I finally stumbled upon this one at Simply Recipes. I can always count on them for delicious food!


  • 1 yellow onion, chopped (1 cup)
  • 1 celery rib, chopped (3/4 cup)
  • 1 carrot, chopped (3/4 cup) — I used 2
  • 2 T butter (I used Kerrygold salted)
  • 1 butternut squash, peeled and chopped, without seeds
  • 1 green apple, peeled, cored, and chopped (make sure the squash and apple ratio is 3:1)
  • 3 cups chicken broth
  • 1 cup water
  • A dash of nutmeg, cinnamon, cayenne, salt, and pepper


  1. Heat a large pasta pot on medium-high heat. Add the butter, swirling until it melts and starts to foam.
  2. Add the onion, carrots, and celery and saute for 5 minutes.
  3. Add the butternut squash, apple, chicken broth, and water.
  4. Bring to a boil. Reduce to a simmer and let it cook uncovered for about 30 minutes. The vegetables should be soft enough that you can pierce them with a fork.
  5. Puree the soup with an immersion blender or by transferring the soup in batches to your blender.
  6. Add the spices and pumpkin seeds if you want.



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