Apple Butternut Squash Soup

Apple Butternut Squash Soup

Prep Time


Cook Time




Try this gluten-free Apple Butternut Squash Soup recipe; it’s certain to wow a hungry crowd. 

Courtesy of Chef Douglas “Bubbles” Sabin.

NOTE: This recipe is sized for a large crowd; scale as necessary for your own event.


  • 10 lbs peeled butternut squash
  • 2 or 3 medium size spanish onions
  • Handful of peeled garlic gloves, sliced
  • Handful of fresh minced thyme
  • Handful of fresh minced italian flatleaf parsley
  • Salt and pepper to taste
  • Apple juice
  • Chicken stock
  • Cream - optional


  • 1 Sweat the onions and garlic on medium heat for a few minutes.
  • 2 Add the squash, herbs, salt and pepper.
  • 3 Cover with chicken stock or water and let simmer until squash is cooked.
  • 4 Strain and retain the broth.
  • 5 Puree the squash mixture in a food processor using apple juice to thin the soup.
  • 6 Return to heat and ladle in remaining broth to desired thickness.
  • 7 For extra richness add some cream to the soup and bring to a boil then let simmer.


More TFC