Butternut Squash and Apple Soup

November 7, 2019


Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

Prep Time: 15 Minutes
Cook Time: 40 Minutes
Total Time: 55 Minutes
Serving: 3-4


  • 1 Butternut squash, peeled, seeded and cut in 1” cubes
  • 3 Granny Smith Apples, cut in large chunks
  • 2 tbsp Gallo Extra Virgin Olive Oil
  • 1/2  tsp Salt
  • 1/4 tsp Pepper
  • 1 tbsp Liberte unsalted butter
  • 1 onion, diced
  • 4 cups Pacific Organic Chicken Broth
  • Basil, garnish


  • Pre-heat oven to 400 degrees and line a baking sheet with foil.
  • Place butternut squash and apple chunks in a large plastic bag and drizzle with Gallo Extra Virgin Olive Oil, salt and pepper. Seal bag and shake well..
  • In a medium baking sheet, spread squash and apples making an even layer. Roast for about 25-30 minutes.
  • In a large pot, heat butter over medium heat. Add diced onion. Sprinkle with a pinch of salt and pepper and cook until onions are translucent, about 5-6 minutes.
  • Add Pacific Organic Chicken Broth and roasted squash/apple mixture to the blender and start to puree mixture.
  • Check for seasoning and adjust with salt and pepper to taste before serving. Garnish with basil then serve!