Cozy and comforting Butternut Squash Apple Soup is a fall staple in our house. This soup is hearty, healthy and incredibly creamy without any added cream or milk.
Table of Contents
Before you dismiss this recipe as “just another squash soup recipe,” allow me to tantalize your taste buds and captivate your appetite with the following: This butternut squash soup is more than just ground-up gourds (as appetizing as that sounds).
Not only does this recipe include tangy Granny Smith apples, but it also stars a secret ingredient. And we all know how I feel about secret ingredients (I wrote a whole cookbook dedicated to them – The Secret Ingredient Cookbook).
But perhaps highest on the list of enticements is that the creaminess of this soup doesn’t have a single thing to do with heavy cream or milk. The velvety texture is all thanks to a quick purée in the blender. In a matter of minutes, sturdy veggies transform into pourable, sippable, slurpable silk.
Pair this fall-inspired soup with cheesy pull-apart garlic bread or an air fryer grilled cheese sandwich for the ultimate comforting meal.
Why You’ll Love This Soup
- It’s easy to prepare. This recipe is beginner-friendly and doesn’t require advanced cooking skills.
- It’s made in a single pot.
- It’s incredibly creamy without cream. The magic of this soup is its velvety and creamy texture, achieved without the need for heavy cream.
- It’s packed with nutrients. Butternut squash is chock-full of essential nutrients like vitamin A, C and potassium.
- It’s meal prep and freezer-friendly. Preparing a large batch is an excellent way to meal prep. Or, store the soup in the freezer for a quick meal anytime the craving strikes.
If you love butternut squash, don’t miss my recipes for 5-Ingredient Butternut Squash Fritters and Roasted Butternut Squash Risotto!
Let’s take a closer look at the ingredients you’ll need, including some possible swaps and substitutions:
- Pancetta: Pancetta, an Italian bacon, infuses the soup with a delightful salty, savory depth that complements the sweetness of the butternut squash and apples.
- Celery, carrot and onion: This trio blends harmoniously to provide a savory and aromatic base, contributing to the smooth consistency of the soup.
- Curry powder: I recommend using curry powder for that warm and aromatic twist. It introduces a layer of complexity and a hint of exotic spice to the dish. To enhance the autumnal flavor, add a pinch of ground cinnamon or nutmeg.
- Yukon gold potatoes: These potatoes lend a creamy texture to the soup, serving as a natural thickener. Their mild flavor blends harmoniously with the other ingredients.
- Butternut squash: The star of this show. It’s a personal favorite because of its velvety texture and mild, nutty taste that forms the heart of the soup.
- Apples: For their tartness and firm texture, I recommend using Granny Smith apples (they also happen to make the best caramel apples!). However, feel free to experiment with other apple varieties like Fuji or Honeycrisp to give your soup a unique twist.
- Chicken stock: I suggest using reduced-sodium chicken stock as it allows you to have more control over the seasoning. Vegetable broth is a great option for a vegetarian or vegan version of the soup.
- Water: Water helps maintain the right balance and consistency in the soup, allowing the flavors of the other ingredients to shine.
- Salt and pepper: These are essential for seasoning the soup. Feel free to adjust the quantity based on your taste preferences.
- Sour cream, for serving: A dollop of sour cream is a delightful finishing touch. It adds a creamy, tangy note that complements the richness of the soup.
Kelly’s Note: Remember that the beauty of homemade soups is their flexibility. You can customize the ingredients to suit your taste, dietary restrictions or what you have on hand. Bottom line: Don’t be afraid to experiment with different spices and herbs to create a soup that’s uniquely yours!
See the recipe card for full information on ingredients and quantities.
Whipping up a batch of this creamy butternut squash soup is incredibly easy and straightforward. Here’s a quick overview of the process. For detailed instructions, refer to the recipe card below.
- Cook the pancetta. Add the pancetta to a large pot and cook over medium heat, stirring occasionally until it turns crisp. Then, transfer the pancetta to a paper towel-lined plate, using a slotted spoon. Reserve 2 tablespoons of fat in the pot. If your pancetta is very lean, add vegetable oil to reach 2 tablespoons.
- Sauté the vegetables. Add the celery, carrots and onions to the pot. Reduce the heat to low, cover and cook until the vegetables soften, stirring occasionally. This should take about 10 to 12 minutes. Add the curry powder and cook, uncovered, while stirring, for 1 minute.
- Prep potatoes and one apple. While the vegetables are cooking, peel and coarsely chop the potatoes. Then, peel, core and coarsely chop one apple.
- Add in the remaining ingredients. Add the chopped potatoes, apple, butternut squash, stock, water, salt and pepper to the pot. Simmer the mixture, uncovered, and stir occasionally until the vegetables become very tender. This should take approximately 15 to 20 minutes.
- Blend the soup. Purée the soup in batches in a blender until it reaches a smooth consistency. Return the puréed soup to the cleaned pot. If needed, you can thin it with an additional ½ cup of water.
- Season and garnish. Heat the soup over low heat until warmed throughout, then season with additional salt and pepper to taste. Cut the remaining apple into matchsticks. To serve, spoon the soup into bowls and garnish each with a dollop of sour cream, a few apple matchsticks and the reserved pancetta.
Pro Tip: Fresh herbs like thyme or sage make wonderful garnishes. Other toppings might include croutons, a dollop of sour cream or a drizzle of balsamic glaze for added flavor and texture.
- If you have an immersion blender (hand blender), use it directly in the pot for a smoother and safer blending process. If using a regular blender, let the soup cool slightly before blending in batches.
- Cut all the ingredients, especially the butternut squash, into uniformly sized pieces. This ensures even cooking, prevents gritty texture in the soup and makes blending smoother. It’s a key step for a velvety soup.
- Don’t hesitate to taste the soup as it cooks and adjust the seasoning. Start with a little salt and pepper, then add more if needed. Remember, you can always add more, but you can’t take it out if you’ve oversalted.
- Feel free to get creative with spices. While curry powder is the traditional choice, you can try ground nutmeg, allspice or even a pinch of cinnamon for a unique flavor twist.
- If the soup is too thick, you can thin it with a little extra water or stock. On the other hand, if it’s too thin, let it simmer a bit longer to thicken up.
If you find yourself with leftover soup or want to make a big batch in advance, follow these storage guidelines:
- Refrigeration: Allow the soup to cool to room temperature, then transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days.
- Freezing: Butternut squash apple soup freezes really well. Pour the cooled soup into freezer-safe containers or resealable bags, leaving a little room for expansion. Store in the freezer for up to 3 months.
- Reheating from the Freezer: First, thaw the frozen soup overnight in the refrigerator. Then, reheat it on the stovetop over low to medium heat, stirring occasionally to ensure even heating. For a quicker option, use the microwave, reheating in 30-second to 1-minute intervals and stirring between, until it reaches your desired temperature.
Frequently Asked Questions
Absolutely! Butternut squash apple soup is freezer-friendly. After cooling the soup, transfer it to freezer-safe containers or resealable bags, allowing space for expansion, and store in the freezer for up to 3 months.
Use an immersion blender for added convenience or allow the soup to cool slightly before blending in batches with a traditional blender for a smooth consistency.
While butternut squash is the classic choice, you can use other winter squash varieties like acorn or kabocha. Keep in mind that these alternatives might subtly change the taste.
I love pairing this soup with crusty bread, a crisp green salad or a grilled cheese sandwich for a well-rounded and comforting meal.
- Creamy Homemade Tomato Soup
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Ingredients
- 1 cup diced pancetta
- 2 celery ribs, chopped
- 1 medium carrot, chopped
- 1 medium onion, chopped
- 1 1/2 teaspoons curry powder
- 2 medium (about ¾ pound) Yukon Gold potatoes
- 2 medium Granny Smith apples
- 1 1/2 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces (3 ½ to 4 cups)
- 2 cups reduced sodium chicken stock
- 2 1/2 cups water
- Sour cream, for serving
Equipment:
- blender
Instructions
- Cook the pancetta in a 6-quart heavy pot over medium heat, stirring occasionally until crisp, then transfer the pancetta with a slotted spoon to a paper towel-lined plate. Reserve 2 tablespoons of fat in the pot. (Add vegetable oil to equal 2 tablespoons if your pancetta is very lean.)
- Add the celery, carrots and onions to the pot, reduce the heat to low and cover the pot. Cook the vegetables, stirring occasionally, until softened but not brown, 10 to 12 minutes. Add the curry powder and cook, uncovered, stirring for 1 minute.
- While the vegetables are cooking, peel and coarsely chop the potatoes. Peel, core and coarsely chop one apple.
- Add the chopped potatoes, apple, butternut squash, stock, 2 cups water, 1 teaspoon salt and ¼ teaspoon black pepper to the pot. Simmer the mixture, uncovered, stirring occasionally until the vegetables are very tender, 15 to 20 minutes.
- Purée the soup in four batches in a blender until smooth. Return the puréed soup to the cleaned pot and thin it with an additional ½ cup of water, if necessary. Heat the soup over low heat until warmed throughout then season with additional salt and pepper, to taste.
- Cut the remaining apple into matchsticks then spoon the soup into bowls and garnish with a dollop of sour cream, a few apple matchsticks and the reserved pancetta.
Kelly’s Notes
-
If you have an immersion blender (hand blender), use it directly in the pot for a smoother and safer blending process. If using a regular blender, let the soup cool slightly before blending in batches.
-
Cut all the ingredients, especially the butternut squash, into uniformly sized pieces. This ensures even cooking, prevents gritty texture in the soup and makes blending smoother. It’s a key step for a velvety soup.
-
Don’t hesitate to taste the soup as it cooks and adjust the seasoning. Start with a little salt and pepper, then add more if needed. Remember, you can always add more, but you can’t take it out if you’ve oversalted.
-
Experiment with Spices: Feel free to get creative with spices. While curry powder is the traditional choice, you can try ground nutmeg, allspice or even a pinch of cinnamon for a unique flavor twist.
-
Adjust Consistency: If the soup is too thick, you can thin it with a little extra water or stock. On the other hand, if it’s too thin, let it simmer a bit longer to thicken up.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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I love butter butternut squash soup but, I don’t like curry, can I substitute curry for something else?
Thank you
Hi Fatima! I’m not sure what a good substitution for curry would be as it has a distinct flavor. It will change the flavor, but you could leave it out.
I love this recipe! I’m definitely going to add this to my list to make over this winter. Also, I’m loving this Apple Butternut Squash Soup recipe as well!
Great recipe! Thanks so much for sharing it.
You are so welcome, Jane! Glad you enjoyed it!
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Thank you so much, Debby!
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I would want to try a green smoothie
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I would make a smoothie consisting of kale, pears, tart green apples, and coconut milk.
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I would make green juice!
I would try the squash soup.
I would make my amazing potato leek soup!
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That looks beautiful! I would use it to make pesto…I love a good pesto, but unfortunately my blender just isn’t up to the task…
I am now subscribed to your newsletter! I would make cappuccinos, frappes, and crepes with my blender!
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There’s a pea soup I make and it calls for a blender. My current blender leaks, so I have to use an immersion blender that just doesn’t work as well. So, if I won this blender, I’d definitely make that soup.
I’m actually making butternut squash soup right now to serve for lunch later and using many of the ingredients in this recipe along with a cinnamon stick that I will take out before blending the ingredients. I was looking for garnish ideas and the little apple sticks is a great idea.
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I would make butternut squash soup, carrot soup, potato soup, (sensing a theme), yogurt smoothies, and many other wonderful things that would be possible with such an excellent blender.
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I would like to make cauliflower soup in the blender!
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I would make more soups and spaghetti sauces.
I would make The Pioneer Woman’s pumpkin smoothie.
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I would make butterscotch, and smoothies, mostly smoothies. This also looks like a great way to hide veggies from the kiddos in other foods. :0)
Green smoothies!
I would make smoothies!
Just subscribed to your newsletter. I would make a smoothie and red lentil chili. Then this soup!! Thanks!!!
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Woohoo! Gosh, I’d make so many soups, especially my fall favorites, potato and leek soup and butternut squash soup! Yum!
I would make a tomato soup creamy–rather than a chunky one. I also would love to make a smoothy.
I would use it for juicing and for dinner parties. As I have gotten older, I find a lot of value entertaining my friends and family. Therefore, I would use the blender to try out new recipes!
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I’d experiment with your soup. Squash is in season!
Since I currently don’t own a blender, I would make up for lost time by making milkshakes, smoothies, protein shakes and salsa’s/dips. Blenders make the best foods :)
Trying this one tonight!
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I would make a creamy soup recipe.
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I would make a delicious Chilled Strawberry/Blueberry Cream Soup. My mouth is watering now!
Butternut squash soup !!! Yummy
I’d use it for *lots* of things, from soups to margaritas!
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I would make this recipe, obviously!
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I don’t know if the following are “dishes” but I would make smoothies, applesauce and salsa. Plus I would find dishes to make like your soup…sounds very good.
P.S. I bet this soup is really good because it is very similar to a vegan curry apple butternut squash soup that I’ve been making for the past three years.
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I would make smoothies every morning!
eggnog!
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I haven’t made a proper smoothie since my blender broke years ago, so that’s probably the first thing I’d do. I have several recipes that call for a blender, so I substitute my food processor, but it’s not quite the same!
Definitely some juices and smoothies for breakfast and some delicious soup for lunch and dinner (I have my eye on a chipotle sweet potato bisque I’d like to try!) Thanks!
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I would make a smoothie first.
Would definitely try this soup first!
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I would make smoothies with my new Kitchen Aid blender. I’m eager to try green smoothies and this looks perfect for making one.
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I would love to replace my old clunker blender. It sounds like it’s going to give out on my everytime I try to blend anything!
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I would make this soup and our morning smoothies.
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I’d like to make salsa, smoothies and nut butters, among many other dishes!
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Hmmmm… looks like so many delicious things could be made with this Kitchen Aide blender! But I’d probably use it most often to make my family’s morning smoothies :)
Thanks for always having such awesome giveaways!
Your soup sounds so good and I love your ‘secret’ ingredients. :) Cheers!
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Easy! I’d make this soup. I make butternut squash soup every year, but never with pancetta, so I’ll have to try it.
Soups, of course! But also love to make fruit leathers, so it would have very busy harvest seasons.
I’d love to make a loaded baked potato soup!
I would make smoothies
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probably a peanut butter smoothie, yum-o.
my daughter-in-law makes a yummy butternut squash soup so i would start with that. thanks
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I would like to make a delicious velvety potato cheese soup.
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SMOOTHIES!!!
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I would LOVE to use the blender to make smoothies and soup but my latest passion is making homemade peanut butter and almond butter! :)
BUTTERNUT SQUASH APPLE SOUP – I have a mental list of things I would like to try but… your soup would be the first.
I would make frozen margaritas!
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I’d make homemade peanut butter
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That Blender screams for smoothies and Slushies (and a few alcoholic drinks come to mind.. a nice pina colada sounds VERY good right now)
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I would use the blender, i.a., when making Chef Joshua Gayer’s Wild Mushroom Lavender Soup.
GOOGLE the dish and see the Jackson Hole newspaper’s article.
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I’ll be making this soup (I have all of the ingredients) and lots of other soups over the winter. In the Spring I will make my fresh pea, spinach, scape soup. My 20 year old blender is starting to sound creaky, but it still works.
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Creamy mushroom soup
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I’ve never made any kind of gourd soup, but with a super duper KA blender I would definitely give it a “whirl”, HA! I may even see if my little blender will do the trick. Thanks for such great recipes!
I’d make green smoothies! My toddler and I love them!
I would make French Canadian Ham and Pea Soup
oh yes .. creamed potato or ham and pea soup.. sooooo good
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I would make smoothies!
This recipe is on our menu for tonight.
Oh yeah, soup is on its way :)
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I would make some great soups to start.
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Like everyone else here, I would make smoothies. I also saw someone had commented about frozen banana ice cream. That sounds awesome. I would do that, too. :)
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your Butternut Soup looks wonderful! Besides smoothies, Id love to make cream sauces.
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I would make a carrot bourbon maple soup I’ve been meaning to make for awhile.
The first dish I would make is probably some form of pumpkin soup!
I would make my tortilla soup. Taste so good on these cooler days.
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I’d make salad dressing for my balsamic vinegar pork salad
Smoothies! Or perhaps Caesar dressing.
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I would make your Butternut Squash Soup.
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What would I make? Smoothies, this soup, applesauce , sauces for pasta and on and on.
i would make a green healthy smoothie!
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yum! creamy tomato soup!
Our old blender fizzed out suddenly, so we have a lot of blending to catch up on.
I’d start the day by making high-protein banana-strawberry smoothies for breakfast. For lunch, a nice, cold gazpacho. And for dessert, chocolate-peanut butter shakes. And then daquiris later that night!
Like I said, we were hit kinda hard by the loss of our last blender, so we have quite a bit of mixing to catch up on. :)
Just followed you on Instagram- and I’d also make a perfect margarita!
I’d try to make my own almond milk!!
I will make all kinds of smoothies, soups, chopped sofrito. I am so in need of this blender.
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I would love to make my morning smoothies with the Kitchen Aid blender!
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I would make smoothies and soup!
I’ve been missing good smoothies since my blender broke!
I’d make a lot of smoothies!
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I would make smoothies. I also like Mexican food adn would make sauces.
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I’d make frappes
I would make blended fall soups like this one! And my sibling’s famous celeriac root soup :) yum.
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Wow! What a blog! Absolutely love everything about it! With my blender I would make strawberry and nuttlella milkshakes….a great treat that tastes just like a crepe! Yum
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I would love to try this butternut squash soup, make hummus, and smoothies : )
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I would make Palak Paneer! Have to get a good smooth spinach sauce!
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I would make green smoothies!
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I would make roasted tomato soup and also a cheese souffle. I’d make both in that blender.
I’m thinking of the impossible pumpkin pie that makes it’s own crust.
Soups…for some reason this year I’m really craving them alot.
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I have two beautiful butternut squash sitting in my pantry waiting for the perfect soup recipe. So I would definitely start with this recipe!
Kelly, this soup looks delicious! Great idea to use pancetta.
If I won the mixer I would make this soup, closely followed by my favorite creamy cauliflower soup. Yum!
yogurt smoothies for my kids and soup for my husband
Would love to make a blueberry smoothie with it.
That looks really good!!
Milkshakes and smoothies!
This looks really good!!
I would make soups and smoothies!
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honestly i would love to make a smoothie in this blender. i’ve only ever used a knockoff magic bullet and it does NOT get the job done! your watermelon cooler (https://www.justataste.com/2010/07/watermelon-cooler/) looks so SO GOOD.
I would definitely use it for butternut soup. Smoothies are very popular in this house too.
Love this recipe! I love the idea of butternut squash and apples together…sounds delicious! Thanks for sharing.
Soups, smoothies, salsa, dips, puddings, sauces, ice cream, sunshine muffins, crepes….the “yum in the tum” list is endless!!! Thanks for the awesome recipe!!
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I would use it to make one of my cupcakes & the frosting. I feel it could eliminate all of my lesser quality appliances!
I would make smoothies with this blender! I make at least one per day … Thanks!
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I would make salsa using the blender and serve it with chips on game days
Using the blender, I would make this Butternut Squash Apple soup. It has such great fall flavors!
I would make protein smoothies for my son after his tennis practices with the blender.
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I would make your Pumpkin Spice Dutch Baby Pancake!
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I would make a lot of healthy smoothies!!!
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I would probably start with a yummy smoothie and work my way up from there!
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I would make berry smoothies, muffin mix and soup.
I’d make gazpacho!
Creamy Tomato Basil Soup
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I’d probably make my favorite soup first– Japanese Pumpkin (Kabocha) & Leek soup. (Your butternut squash soup looks amazing, too!)
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I would make pasta sauce in the blender, and try this delicious looking soup!
I would purée pea soup for dinner and make smoothies for breakfasts.
I would definitely try this soup recipe if I won that blender!
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I would make creamy potato soup!
I would make basil pesto! Smoothies and milkshakes!
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I’d make a lot of soups to keep in the freezer for this coming winter.
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I’ll make a vegan “chocolate” avocado pudding!
This looks delicious! I have been looking for a Pumpkin Curry soup recipe! I can’t wait to make it.Thank you, Kelly!
What WOULDN’T I make with it? Certainly my breakfast smoothies, but also soups and crepe batter. And a peanut butter chocolate milkshake….a lot.
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lov this would use it to make butternut squash soup an other soups perfect on cool days an u want soup,would also make smoothies all kinds,these would help me get rid of all other tools that I have to use save me time.thank u!!!
I would make smoothies and would love to look up new recipes to find new things to make with it.
milkshakes
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I’d love to try this soup in the blender – and some new smoothies to help with holiday detox :)
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I would make lots of fruit smoothies!
I would make smoothies for breakfast!
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smoothies and this soup!
I’d make a roasted root vegetable soup and puree it.
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Would love to have one!!!!!!!!!!!!!
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I would make milkshakes!!!!
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I would make Butternut Squash Apple Soup, of course!
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I’d start by whipping up my favorite protein smoothie.
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I would totally make a soup as well – it’s chilly outside!
I would make my favorite soup ~ a tomato bisque!
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In the winer, I’m obsessed with soups. Now, I have been cooking with a single serve blender that is messy and so hard to use. I would love to make some butternut squash soups, and other squash soups. I am a soup junkie and this would be a lifesaver in the kitchen.
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I would make milkshakes, and potato soup, maybe a creamy sauce for a pasta!
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Liked!
The first thing I would make is a Butternut Squash Puree. I’ve been dying to try it!
I would make spicy African peanut soup.
I think gazpacho would be first!
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i would start with a mango smoothie and then get more creative with it!
I’d make a frozen slushie drink!
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I would make my mom’s potato leek soup! So good, and I’ve totally been craving it this fall.
I would make creamy chicken soup.
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As much as this soup looks incredible, I’d probably use it for juicing :)
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I’d make this soup first – love the squash and apple combo!
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is a milkshake a dish? cause that’s the first thing i’d make. :)
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I love a good curried lentil soup this time of year. The rest of the year, my blender works on salsas, mainly.
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I’d make so many things….creamy soup, smoothies, and I’d use it for brownie and cake batters too!
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I like making soups (it’s so powerful) with it!
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I would make homemade vegetable soup.
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I would make so many fall soups and smoothies!!
I would make pumpkin pie smoothies. And this soup. Duh.
I would make both smoothies and creamy pureed soups like this one!
I would make homemade tomato soup!
Oh, if I had one of these, I would be making a lot of alternative sorts of sauces, such as cauliflower “alfredo” sauce or red pepper “tomato” sauce.
Probably would make a few smoothies too ;)
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I have always wanted to try making butternut squash soup and your recipe sounds delicious! so I would definitely give it a try!
I’d use it for making frozen banana ice cream :)
Smoothies! I love to make homemade smoothies, but my old college blender doesn’t have the umph anymore :/
I would make your soup recipe because it’s exactly the recipe I’ve been looking for! Thanks for the chance.
I would make smoothies!!! and my family, including an 8 yr old and a 4 yr old, love butternut squash soup! so, your butternut apple soup would be on the top of the list too!
Such a pretty soup that would be perfect on any holiday table, Kelly! I would made crepes with my blender!
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I would make my shakeology meal shake every morning with a KitchenAid 5-Speed Diamond Blender?
I would make smoothies and creamy tortilla soup.