Butternut Squash and Apple Soup

Recipe By: Calphalon Team  -  Originally Published: 7/26/2011


Butternut squash is a winter squash with a natural sweet and nutty flavor; they make the most hearty and comforting soups in fall and winter.  Experience the Calphalon 3-in-1 Immersion Blender, with its blending wand and multiple speeds for the control you want and just the right consistency for soups and sauces.

  • Servings: Serves 6
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Beginner
  • Course: Soup


2 Tbsp. olive oil

1 medium onion, chopped

1 large butternut squash, peeled, seeded and cut into 2-in. pieces

1 Golden Delicious apple, peeled, seeded and cut into 8 pieces

4 c. chicken stock

salt and freshly ground pepper

2 Tbsp. maple syrup

1 c. half & half

Marcona almonds, chopped and toasted, for garnish

scallions, chopped, for garnish


Heat a stock pot or Dutch oven over medium heat.  When rim is hot to the touch, add oil and heat an additional minute.

Add onion, squash and apple and sauté until onions are translucent, about 3 - 5 minutes. 

Add chicken stock and season with salt and pepper.  Bring to a boil, reduce heat to a simmer, cover with lid and simmer for 20 - 25 minutes or until the squash is very tender.

Remove pot from heat.  Using a 3-in-1 immersion blender fitted with the blending wand attachment, carefully blend on low speed until the soup is smooth. 

Add maple syrup and half & half and blend until smooth.  Re-season soup with salt and pepper. 

Serve with a garnish of toasted Marcona almonds and scallions.