Maple Butternut Squash and Apple Soup

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

Browse more recipes from the Learning Kitchen

Learning Kitchen Recipes

Maple Butternut Squash and Apple Soup



Serves 6




  • 1 Tbsp olive oil, divided
  • 4-5 pounds (about 2 medium) butternut squash, halved, deseeded
  • ½ tsp coarse salt and ground black pepper, divided
  • 1 large granny smith, honeycrisp or braeburn apple, chopped
  • 1 large yellow onion, chopped
  • 1 cup carrot, chopped
  • 2-3 Tbsp pure maple syrup
  • 1 tsp ground cinnamon
  • 3 cups low sodium chicken broth (if too thick, add more broth to thin)
  • 1 cup coconut milk or milk 




  1. Preheat oven to 425 degrees. Drizzle a teaspoon of olive oil over squash (or spray with olive oil cooking spray). Sprinkle with a bit of salt and pepper and place squash face side down on a baking sheet. Roast for 50 minutes-1 hour or until squash is fork tender. Remove and cool for 10 minutes.

  2. Heat remaining olive oil or butter in a Dutch oven or large saucepan over medium- high heat. Add apples, carrots, onions, and sauté for 10 minutes or until apples begin to cook and onions become translucent. Next add cinnamon and stir again. Remove from heat.

  3. Once the squash is cool enough to handle, scoop out the roasted squash and add to the Dutch oven. Next add the chicken broth and bring the mixture to a boil. Cover, reduce heat, and simmer for 20 minutes longer. Remove from heat and stir in milk, maple syrup, and a pinch of salt and pepper.

  4. Using an immersion blender, puree the soup until smooth. Alternatively, place ½ of the squash mixture in a blender. Blend until smooth, and repeat with the other half of the mixture. If mixture has tour bits of apple peelings, push through a fine mesh strainer.

  5. Return soup to pot. Add chicken broth or water to thin to desired consistency. Taste and adjust seasonings, if necessary. 

Nutrition Facts