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Butternut Squash Apple Soup

On a cold night, here is a hearty soup with the apple cinnamon tastes of Fall. Made with Musselman’s Apple Butter.

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  • 3 Tablespoons butter
  • 1 sweet onion, peeled and chopped
  • 1 large carrot, peeled and chopped
  • 1 celery rib, chopped
  • 1 butternut squash, peeled, seeded, and chopped (3-4 lbs)
  • ½ teaspoon ground ginger
  • 1 teaspoon curry powder
  • 32 ounces vegetable broth
  • ¾ cup MUSSELMAN’S® Apple Butter
  • salt and pepper to taste


  1. Step 1
    In a large pot or Dutch oven, melt the butter over medium heat.  Add the onion, carrot and celery. Cook for 5-7 minutes, until onions are just soft.  

  2. Step 2
    Stir in butternut squash, ginger and curry powder.  Cook for another 3 minutes.

  3. Step 3
    Pour in the vegetable broth and bring to a boil over high heat. Cover and reduce to a simmer. Continue to simmer for 20 minutes, or until the squash and carrots are soft.

  4. Step 4
    Use an immersion blender to puree the soup, or work in batches and transfer to a standing blender or food processor to puree, returning back to the pot. 

  5. Step 5
    Stir in the apple butter until fully combined.  Season with salt and pepper to taste. Serve hot.

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