Butternut Squash Soup with Apples and Onions
Prep time
Cook time
Total time
Serves: 4 to 6
  • 3 cups cubed butternut squash
  • 2 tablespoons butter
  • 1 onion, peeled and sliced
  • 2 sprigs fresh thyme
  • 2 apples, peeled and sliced
  • Salt and pepper
  • Cream, optional
  1. Place the squash in a stockpot on the stove and cover just barely with water. Bring to a boil, cover, reduce heat, and simmer until soft.
  2. While the squash is cooking, heat butter in a large sauté pan over medium high heat and add the onions and thyme. Cook, stirring occasionally, until the onions start to soften, about 5 minutes. Add the apples, cover and reduce heat to simmer. Cook until apples are soft, about 5 minutes more.
  3. Remove the onions and apples from heat and pull out the thyme stems (the leaves will likely have fallen off into the mixture).
  4. Pour the onion and apple mixture into the stockpot with the squash and use a stick blender to puree. (Alternatively, carefully transfer to a blender to puree, working in batches if needed.
  5. Season with salt and pepper to taste and add as much cream as desired (I added about ¼ cup) to richen the soup a bit. If the soup is too thick for your liking, thin with a bit of water.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2018/02/butternut-squash-soup-apples-onions/