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Apple Butternut Soup

Brighten blustery gray days with steaming bowlfuls of soup that's the color of California sunshine. Jane Shapton really wowed our taste panel with her velvety, rich, and slightly sweet creation! This low-fat recipe's a keeper.
  • Total Time
    Prep: 25 min. Cook: 50 min.
  • Makes
    6 servings


  • 1 small onion, chopped
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 6 cups cubed peeled butternut squash
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
  • 1 large apple, peeled and chopped
  • 1/2 cup water
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 cup half-and-half cream


  • In a large saucepan coated with cooking spray, cook and stir onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. Add the squash, broth, apple, water, thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until squash is tender. Cool slightly.
  • In a blender, process soup in batches until smooth. Return all to the pan; stir in cream and heat through (do not boil).
Nutrition Facts
1 cup: 172 calories, 4g fat (3g saturated fat), 15mg cholesterol, 613mg sodium, 33g carbohydrate (11g sugars, 9g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

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Average Rating:
  • Dark Winter
    Nov 18, 2012

    I've made this with fat free half-and-half to make it a 0 Point per serving treat

  • LGV
    Nov 1, 2010

    What a great surprise! Love it, so simple to make and Really says Fall in all the right ways!

  • TonniChef
    Nov 11, 2009

    Made this soup for my son when he had tonsillitis and he totally loved it! Easy on his throat with fun flavours...I did add some crushed sun dried tomatoes for a fuller flavour.

  • Esh419
    Oct 19, 2008

    This is very easy to make and tasty. I think I would prefer it with veggie broth. The chicken broth was a bit overpowering. All and all good recipe.