Apple Butternut Squash soup

Submitted by Anna Pippin, MSHN

This creamy butternut squash and apple soup only has a few simple and healthy ingredients but is loaded with Fall flavor! High in vitamin A and vitamin C, as well as a good source of iron, calcium, and potassium, this comforting soup is the perfect seasonal dish on cool Autumn days!


  • 1 tablespoon of olive oil
  • 1 large onion
  • 2 cloves of garlic minced
  • 1 large butternut squash – peeled and diced into chunks
  • 4 or 5 medium apples –  cored and chopped (can peel if you want)
  • 4 cups broth
  • 1 teaspoon nutmeg
  • 1 teaspoon of cumin
  • 1 teaspoon of cinnamon
  • salt and pepper to taste


​1)  In a soup pot, heat the olive oil over low heat. Add the onions and garlic and cook until very tender, about 15 minutes, stirring occasionally.

​2) While the onions and garlic cook, cut and peel the squash and apples. Add them to the pot, then add 4 cups of the broth. Bring the pot to a boil, reduce the heat to low, then cover, and cook until the squash and apples are very soft, about 30 minutes.

​3) Once the apples and squash in the soup pot are soft, puree the soup with an immersion blender.

​4) Stir in the salt and pepper, nutmeg, cumin, and cinnamon.

​5) Enjoy!

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 165
% Daily Value *
Total Fat 3 g 4 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 70 mg 3 %
Potassium 637 mg 18 %
Total Carbohydrate 37g 12 %
Dietary Fiber 6 g 26 %
Sugars 20 g
Protein 2 g 4 %
Vitamin A 259 %
Vitamin C 48 %
Calcium 18 %
Iron 19 %

See it on Anna’s website at: Apple Butternut Squash Soup | Holistic Nutrition (

Anna Pippin, MSHN
Anna Pippin, MSHNOwner of Holistic Nutrition Coach, LLC.
Anna lives in Lyme and is the owner of Holistic Nutrition Coach, LLC.. She received a Master of Science in Holistic Nutrition from American College of Healthcare Sciences and she holds a Certificate of Plant-Based Nutrition from T. Colin Campbell Center of Nutrition Studies and eCornell. Anna is also a graduate of the Forks Over Knives Plant-Based Home Chef Cooking Course. Anna believes one can heal from eating whole, nutritious foods and it is her passion to help and support others on their own path to nutritional wellness. Visit her website at

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