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Apple Butternut Squash Soup Recipe

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This butternut squash soup recipe developed as an accident… just like any great invention!

Combining the savory flavors of the squash with hints of apple and spice is just what the doctor ordered for a nice lunch or light dinner.

Make this soup in just a few easy steps in your high powered blender.

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Easily make this recipe vegan by omitting the optional butter or using a butter alternative and vegetable broth.

If you can’t find ginger apple cider, try using any hard apple cider and then adding a 1/2 teaspoon or so of ginger to spice it up.

You could even try apple juice and ginger instead of the cider in the recipe.

Warm this soup up for up to a few days afterward to enjoy the complex sweet and spicy combination!

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Be sure to join our blending-loving tribe for more easy blender soup recipes! Share your rating with us if you try this one at home.  


Apple Butternut Squash Soup

Deb Meier for Blender Babes
No ratings yet
Course Soup
Calories 271.3 kcal


  • 1 large butternut squash
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon organic butter or butter alternative optional
  • 2 large yellow onions skinned and coarsely chopped
  • 2 medium apples cored and sliced into 1/2-inch thick slices.
  • 1 clove elephant garlic skinned and coarsely chopped
  • 2 stalks celery coarsely chopped
  • 3 cups of organic chicken or vegetable broth
  • 1 tablespoon fresh thyme
  • 6 ounces Angry Orchard “Apple Ginger” Hard Cider or similar


  • Preheat oven to 350°F (176°C)
  • Remove stem from the butternut squash, and cut squash into two halves. Scoop out the seeds with a large spoon and discard the seeds. Rub the inside with one tablespoon of the olive oil. Place these on a foil-lined roasting pan, and roast in the oven for one hour, or until soft. Set aside after roasting.
  • Meanwhile, heat a stainless steel frypan on the stove, adding the remaining olive oil and the pat of butter. Stir together, and add the chopped onion, garlic, apple, and celery. Saute over medium-low heat until caramelized, about 20 minutes.
  • Using a 64-oz or bigger container, add first the 3 cups of broth, 6 oz. of Angry Orchard Hard Cider, the thyme, followed by the soft, caramelized onion mixture. Use a large spoon to scoop out the roasted butternut squash into the container, discarding the outer skin.
  • For Vitamix: Start the machine on Variable One, slowly increase to Variable 10/High, and run for six minutes OR Use the Soup setting.
  • For Blendtec: Run the SOUP cycle 3 times, or until a thick steam begins to escape the lid.
  • Garnish with some fresh thyme and croutons if desired. Serve and enjoy...and don't forget that you still have six leftover ounces of cider to sip with your soup!
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! 🙂 Tag @BlenderBabes & #BlenderBabes


Vegan version: Omit butter or use a vegan alternative and vegetable broth


Serving: 16gCalories: 271.3kcalCarbohydrates: 32.9gProtein: 1.7gFat: 13.4gSaturated Fat: 3.3gPolyunsaturated Fat: 9.9gCholesterol: 7.7mgSodium: 725.4mgFiber: 4.3gSugar: 20.7g
Tried this recipe?Let us know how it was!
Apple Butternut Squash Soup


Elephant garlic might look like overgrown garlic, but it’s actually part of the leek family, so this soup doesn’t have a super ‘garlicky’ flavor.

One clove of elephant garlic can be the size of a whole HEAD of garlic, but the flavor of the clove will be milder than that of a single clove of garlic.

The health benefits aren’t like those of garlic, but this alternative produces a more complex, almost sweet flavor when cooked.

Let us know in the comments what you think about elephant garlic when you try it – or if you try this recipe with regular garlic!

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Deb Meier
Deb Meier
Deb is a foodie who enjoys spending time in the kitchen. She is passionate in her belief that healthy food can be delicious, especially when using wholesome ingredients. When not playing around in the kitchen with her Vitamix or tending to her garden, she can be found running, doing yoga, tai chi, or painting on canvas. You can find more of her recipes at her blog, ...But Can I Blend It?

7 thoughts on “Apple Butternut Squash Soup Recipe”

  1. I made this for lunch today and it was excellent. I made it with Trader Joe’s vegetable stock, which is more delicious than others in my opinion, and Honeycrisp apple juice that I found at the store. Not big on alcohol. It came out delicious. Perfect recipe to start Fall.

  2. Not bad, but I think I need to make some modifications. I used Granny Smith apples, and it may have made the soup more sour than I like. I added nutmeg, thyme, salt, and pepper. This was the first recipe with my Vitamix, so I have a lot to learn.

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