Healthy Butternut Pumpkin and Apple Soup

This butternut, pumpkin, and apple soup is very easy to make. In fact, it is one of our simplest pumpkin soup recipes. The celery, onion, pumpkin, carrot, and squash give a hearty vegetable flavor to the soup and the apple adds sweetness. The nutmeg and cinnamon add sweet spices, which go perfectly with the soup.

This is a pureed soup but not a creamy one. If you prefer your pumpkin soup to taste of vegetables with a hint of sweetness, this is the best pumpkin soup recipe for you. This is also a very healthy pumpkin soup recipe and if you want to ensure you are, getting enough fruit and vegetables this delicious soup is an excellent way to do it.

Feel free to adjust the vegetables if you want more of one and less of another. Use more pumpkin or butternut squash for a thicker soup and less for a thinner one.

Pumpkin Soup Recipe with Apple and Butternut Squash


  • 1 rib of celery, chopped
  • 1 yellow onion, chopped
  • ½ butternut squash, peeled, de-seeded and chopped
  • 1 tart green apple, peeled, cored and chopped
  • ½ pumpkin, peeled, de-seeded, and chopped
  • Pinch of cinnamon
  • Pinch of nutmeg
  • Salt and black pepper, to taste
  • 1 carrot, chopped
  • 1 tablespoon butter
  • 3 cups vegetable broth or chicken broth


  1. Combine the onion, celery, carrot, and butter in a big pot and cook for 5 minutes.
  2. Add the apple, squash, pumpkin, and broth.
  3. Bring the pumpkin soup to a boil, then turn the heat down and let it simmer for 10 minutes or until the pumpkin and butternut squash are soft.
  4. Puree the soup and add the spices and seasoning to taste.

(Serves 4) 

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