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Simple Butternut Squash Soup

Simple Butternut Squash Soup

This soup is easy and quick to make using frozen squash and jarred applesauce which lend sweetness and richness to the soup. Winter squashes, like butternut, have a hard, inedible peel which is very difficult and time-consuming to remove. Now it is available peeled and cubed in packages in the produce section of many supermarkets. Using frozen squash also saves time.             

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, coarsely chopped
  • 1 teaspoon dried thyme leaves
  • 1 (12-ounce) package frozen puréed butternut squash, thawed
  • 1 (2 ½-ounce) jar baby food applesauceor 1⁄3 cup regular applesauce
  • 1 (32-ounce) box chicken broth
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper


1.  Heat oil in a medium saucepan over medium heat. Add onions and cook for 5 minutes, stirring occasionally. Stir in thyme leaves, squash, applesauce, and chicken broth. 

2. Mix well and cook for 8 minutes. Add salt and pepper and stir. Remove from heat and let cool slightly. With an immersion blender or food processor, purée soup for 3 to 5 minutes, or until smooth. Heat through and serve. 

Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)