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Spiced Apple and Butternut Squash Soup

  • Author: Jaime Hartman
  • Total Time: 1 hour
  • Yield: 4 1x


This delicious soup captures the wonderful flavors of fall and puts the flavors of pumpkin pie spice into a savory dish.


  • 2 tablespoons coconut oil
  • 1 small onion, chopped
  • 2 small or 1 large apple, peeled and cut into cubes
  • 1 medium (about 2 pounds) butternut squash, peeled, deseeded and cut into cubes
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • a pinch of ground cloves
  • a pinch of ground allspice
  • 1 quart (4 cups) of chicken broth, preferably homemade
  • salt and pepper to taste
  • Sage leaves for garnish (optional)


  1. In a large saucepan, melt the coconut oil over medium heat.
  2. Cook the onions until they are soft and beginning to brown (about 7 minutes).
  3. Add the apples and squash and cook until soft (about 10 minutes).
  4. Add the spices and toss until fragrant.
  5. Add the broth and bring to a boil.
  6. Reduce heat and simmer for 30 minutes.
  7. Use an immersion blender to puree soup until very smooth, or carefully transfer to a standard blender and puree in batches (you may wish to let the soup cool for a few minutes first).
  8. Salt and pepper to taste.
  9. Ladle into bowls and garnish with sage.


You can substitute a tablespoon of pumpkin pie spice mix for the individual spices.

  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Category: soup
  • Cuisine: American