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Apple Butternut Squash Soup

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Course: Soup
Calories: 271.3kcal
Author: Deb Meier for Blender Babes


  • 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: 16g | Calories: 271.3kcal | Carbohydrates: 32.9g | Protein: 1.7g | Fat: 13.4g | Saturated Fat: 3.3g | Polyunsaturated Fat: 9.9g | Cholesterol: 7.7mg | Sodium: 725.4mg | Fiber: 4.3g | Sugar: 20.7g