Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Butternut Squash and Apple Soup

  • Cooking time40 min
  • Prep time10 min
  • ServingsRecipe serves 8


  • 1 Tbsp. Becel® Buttery Taste margarine*
  • 1 medium onion , chopped
  • 3 cloves garlic , finely chopped
  • 1/8 tsp. five spice powder *
  • 2 quarts 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 unsweetened apple juice
  • 2 Tbsp. firmly packed light brown sugar
Total Fat1.50 g
Saturated Fat0.000 g
Trans Fat0.000 g
Polyunsaturated Fat0.500 g
Monounsaturated Fat0.500 g
Cholesterol0 mg
Sodium270 mg
Total Carbs28.00 g
Dietary Fiber3.0 g
Sugars10.00 g
Protein2.00 g
Calcium8 %
Iron6.00 %
Omega-30.00 g
Omega-60.50 g
Vitamin C50.0 %
Vitamin A55.0 %


  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.