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Butternut Squash and Apple Soup

To us, Autumn smells like campfires and looks like golden sunlight on orange and yellow leaves. And it tastes like this.
  • Cooking time
  • Prep time
  • Portions 8
recipe image Butternut Squash and Apple Soup


  • 1 Tbsp. (15 mL) Becel® Buttery Taste margarine*
  • 1 medium onion, chopped
  • 3 cloves garlic, finely chopped
  • 1/8 tsp. (0.5 mL) five spice powder *
  • 2 quarts (2 L) cut-up butternut squash, (about 1 large)
  • 1 medium Granny Smith apple, peeled, cored and diced
  • 1 carton (900 mL.) chicken broth
  • 1/2 cup (125 mL) unsweetened apple juice
  • 2 Tbsp. (30 mL) firmly packed light brown sugar
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Melt Becel® Buttery Taste margarine* in large heavy-duty soup pot over medium heat and cook onion with garlic, stirring occasionally, until onion is tender, about 7 minutes.
  2. Add five spice powder and cook, stirring frequently, 1 minute. Stir in squash, apple, broth and juice. Bring to a boil over high heat. Reduce heat and simmer covered, stirring occasionally, 30 minutes.
  3. Stir in brown sugar. Purée soup with immersion blender or in traditional blender in batches until smooth. Return soup to pot; heat through.

*Tip: Five Spice Powder is used extensively in Chinese cooking and is available in Asian markets and most grocery stores.

*Variation: Substitute 1/2 teaspoon pumpkin pie spice for five spice powder.

*Becel® Gold in Quebec Please see nutrition information for sugar content.