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“This is a butternut squash soup that I whipped up the other day. It came out so well, I had to share it!”
1hr 5mins

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 1 medium onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 2 medium butternut squash, peeled and chopped into 1-1 1/2 inch cubes
  • 1 apple, peeled, cored and chopped (like Cortland, McIntosh, etc.)
  • 2 cups vegetable broth (plus more to add for consistency, if needed)
  • salt
  • pepper
  • 1 pinch nutmeg


  1. In a soup pot, heat the olive oil on medium heat. Add the onion and simmer, covered for 7-10 minutes, stirring occasionally. Add the garlic and simmer for 1-2 minutes. Add the butternut squash and apple and stir to cover with juices rendered by the onion and garlic. Add as much salt and pepper as you like (I like a lot!). Stir again, then cover. Heat on medium-low heat for 10 minutes. Add 2 cups of the vegetable broth. Simmer covered until squash is mushy - approximately 30 minutes. Next, puree the mixture in a blender in batches. Return to the pot and add additional vegetable broth as needed to reach the desired consistency. Add the pinch of nutmeg. Serve and enjoy!

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