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Butternut Squash Soup With Apple

This is a quick and easy soup recipe for a delicious, creamy, and healthy butternut squash soup.
Prep Time 15 mins
Cook Time 4 d 4 hrs
Servings 10
Calories 204 kcal


  • heavy cast iron pot
  • immersion blender


For Soup

  • 2 T Coconut Oil
  • 1/2 onion roughly diced
  • 4 c peeled and diced butternut squash
  • 2 apples unpeeled and diced
  • 1 c coconut milk or almond milk
  • 1 c chicken bone broth

To Serve

  • 4 slices of prosciutto *Crisped
  • 1 apple finely diced
  • 1 T lemon juice


  • Heat coconut oil in a soup pot. I like a heavy cast iron pot for soups and sauces.
  • Add onion and saute until it becomes translucent.
  • Add butternut squash and apples.
  • Continue to saute on medium for about 15 minutes.
  • Add coconut milk or almond milk and chicken bone broth.
  • Cover and cook on low for one hour.
  • Use an immersion blender to thoroughly blend the soup until it is silky and smooth.
  • Be careful not to splash as you are blending - the soup is very hot.

To Crisp Proscuitto

  • Place proscuitto on non-stick pan and bake in 375 degree oven for approximately 10-15 minutes. Remove proscuitto from oven and place on paper towels to cool and crisp.

To Serve

  • Ladle soup into bowls. Top with a prosciutto chip, pomegranate seeds, a sprinkle of finely diced apples, and / or a dusting of cinnamon.


Serving: 1cupCalories: 204kcalCarbohydrates: 17gProtein: 2gFat: 16gSaturated Fat: 13gCholesterol: 2mgSodium: 31mgPotassium: 396mgFiber: 4gSugar: 9gVitamin A: 5982IUVitamin C: 17mgCalcium: 39mgIron: 1mg
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