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Recipe Courtesy of St. Charles Hospital

Yield 10-12 servings


  • 2 butternut squash, peeled, deseeded, diced 3/4 inch
  • 2 onions, medium diced
  • 2 tablespoons butter
  • 2 tablespoons fresh chives, chopped
  • 1 teaspoon nutmeg, ground
  • 1/2 teaspoon allspice
  • 2 tablespoons brown sugar
  • 6 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup apple sauce
  • 2 granny smith apples, peeled, diced fine
  • 1 tablespoon butter
  • 1/2 lemon


  • Peel and dice apple, cover with water and squeeze 1/2 lemons’ juice into water to prevent browning. Drain apples. Heat a small sauté pan, add 1 tablespoon butter and apples. Cook over medium flame until just tender, set aside.
  • In a large soup pot add 2 tablespoon butter and onion, cook until just wilted. Add squash and continue to cook over medium flame, stirring frequently until squash begins to soften—about 5 minutes.
  • Add chicken broth and bring to a simmer.
  • Simmer gently until squash is soft, about 20 minutes. Be careful not to evaporate too much of the broth.
  • Add nutmeg, brown sugar and apple sauce, simmer for 2 minutes more.
  • Puree soup. This can be done in a food processor, blender, immersion blender or food mill. If you don’t have any of these use a hand masher and mash the best you can.
  • The soup should be thick enough with just the pureed squash.
  • Adjust seasoning with salt, pepper and perhaps brown sugar depending upon the sweetness of the squash.
  • Add cream and mix well.
  • At service add chopped chives and cooked diced apples.
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