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Apple Butternut Squash Soup


  • 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

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.


  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.