Gram’s Butternut Squash Soup

My Gram is one of the best cooks I’ve ever known (lucky me!) and I have such fond memories of being in the kitchen with her. One of my favorite dishes she makes is this butternut squash soup, so I’m really excited to share it with you today! Butternut Squash SoupThis soup is warm, hearty, and filling, and almost entirely made up of veggies and fruit.Butternut SquashButternut SquashThe ingredient list may seem a bit strange at first glance, but just trust me on this–even Brad, who hates soup, (just, why???) commented on how good this was.Butternut Squash SoupI topped ours with a drizzle of cream, some roasted pumpkin seeds, and a healthy dash of pepper for a bit of a kick (also because I’m in a committed relationship with pepper and use way too much of it on most of my food) and it was scrumptious.Butternut Squash SoupButternut Squash SoupButternut Squash SoupSo if you’re looking for a quick and healthy fall dinner, get in the kitchen and start cookin good lookin!

Gram's Butternut Squash Soup

  • Servings: 5-7
  • Difficulty: easy
  • Print

A healthy, hearty soup made with seasonal fall veggies and fruits.



  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 lbs butternut squash, peeled and cubed
  • 2 apples with skin on, sliced
  • 1 quart chicken broth
  • 1 tsp dried thyme
  • 1 cup water
  • Salt and pepper to taste


  1. Sautée onion and garlic in a large pot until fragrant and just translucent, then add cubed squash, apple slices, thyme, broth, and water. Cover and simmer until tender, about 30 minutes.
  2. Pour contents into a blender and puree (be careful, it will be super hot!). Add seasonings as needed and serve warm. Top with roasted pumpkin seeds and dried cranberries if desired. Enjoy!


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