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Butternut Squash and Apple Soup Pureed in Pan

Butternut Squash and Apple Soup

A smooth and sweet soup that little ones are sure to love!
Course Lunch / Soup
Cuisine Western
Keyword Butternut Squash and Apple Soup, Butternut Squash Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 228kcal


  • 1 tbsp Olive Oil
  • 1 Onion, finely chopped
  • 1 Celery stalk, finely chopped
  • 1 tsp Ginger, minced
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Ground Coriander Seeds
  • 1 Butternut squash, peeled and chopped (1.15kg / 2.5lb, peeled & chopped)
  • 2 Apples, peeled, cored and chopped
  • 500ml (2 cups) Chicken or Vegetable Stock


  • In a large, soup pan or Dutch oven, heat the olive oil over medium /low heat. Add the onions and celery, reduce to low, and cook until soft, about 10 minutes, stirring occasionally.
  • Add the ginger, cumin and coriander and stir for a further 1 minute. 
  • Add the butternut squash, apple and stock then bring to the boil. Reduce the heat, cover and allow to simmer for 20 mins. (until the squash and apples are tender)
  • Blend and serve


If cooking for a baby, use homemade chicken or vegetable stock (or baby stock cubes) to keep sodium levels low. 
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. 


Calories: 228kcal | Carbohydrates: 50g | Protein: 3g | Fat: 4g | Sodium: 522mg | Potassium: 1175mg | Fiber: 8g | Sugar: 18g | Vitamin A: 30920IU | Vitamin C: 66.9mg | Calcium: 154mg | Iron: 2.3mg