Butternut Squash Apple Soup | PCC Natural Markets

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Butternut Squash Apple Soup

Serves: 4 to 6

Your rating: None (52 votes)
Your rating: None (52 votes)

Butternut squash and apples are a classic combination in this ever-so-slightly sweet soup.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


In a saucepan set over medium heat, sauté squash, apples and onions in oil for about 5 minutes or until some deep brown color develops. Add ginger and garlic and stir for 1 minute more.

Add remaining ingredients and bring the mixture to a boil. Promptly reduce the heat, cover and cook until squash is soft, about 30 minutes.

Pureé in a blender or food processor. Serve with crusty bread or croutons.


For a more robust flavor, cut squash in half, rub with oil and salt and roast cut side down in a 375° F oven until soft. Add to the sautéed onions and apples, and let cook for a shorter time.

Recipe by Omid Roustaei, former PCC Cooks instructor

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we love this soup! i admit i

we love this soup! i admit i was skeptical-- between the coconut milk and ginger i wasn't sure this would be the butternut soup i wanted, but it was spectacular. flavors perfectly balanced. can't wait to make it again!

So simple and so delicious!

Such a straight forward soup recipe, perfect for a fall meal.

butternut squash and apple soup

a bit thin = cut out the water - saute the squash, onion, etc in chicen or vegetable broth.

butternut squash, apple soup

Where is the calorie etc. chart?


I didn't have apple juice, so I substituted chicken broth instead and I used sweetened coconut milk. Perfect! Will make this again and again. My daughter (almost 2) also loved it.


We loved it - and I enjoyed it for lunch the next day. I agree about leaving out the water. It was fantastic.

loved it!

This was the first time I made squash soup, and it turned out really well. It freezes well, so I'm going to make another batch.


This was my first PCC recipe and I loved it! The only thing I didn't have was the coconut milk, so I used 1/4 cup of finely shaved unsweetened coconut and just added enough non-fat milk to lighten things up. I left it a little chunky and topped it with ciabatta croutons. I did feel like it was a tad too sweet, so I may swap out a little of the apple juice for stock next time to see how that works. Definitely will be making again.


i love this recipe! It's very creamy, and it's pretty simple to make.

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