Sweet and Savory Butternut Squash Soup

Can't Stay Out of the Kitchen


Tasty soup recipe that's both sweet and savory at the same time! This one includes apples, butternut squash, yogurt and lots of seasonings and spices. Gluten free.


  • 2 very large butternut squash – about 5-7 lbs.
  • 3 Gala apples, UNPEELED, cored, diced (peel if desired, but I like the apples unpeeled to add extra fiber)
  • 3 carrots (peeled and sliced)
  • 1 cup red onions (diced)
  • 1 leek, green top removed, sliced (I had to omit this because I didn’t have any)
  • 1/3 cup apple cider vinegar
  • 2 32-oz. containers vegetable broth
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1/4 cup fresh sage leaves, chopped or ¾ tsp. dry sage (I would probably increase this to a full teaspoon next time)
  • 3 bay leaves
  • 2 heaping tsp. minced garlic from a jar
  • 2 cups Chobani vanilla Greek yogurt
  • 1 tsp. Kosher salt
  • about 6-8 dashes cayenne pepper (less than 1/8 tsp.)
  • 5 tbsp. olive oil
  • 1 tbsp. fresh thyme
  • Chobani vanilla Greek yogurt for garnish
  • snipped chives (green onions or thyme for garnish)
  • cinnamon for garnish


  1. Bake butternut squash in 350 oven until done – about 1 ½ hours. Cool. Peel, remove seeds, mash with potato masher and set aside. In large...
  2. Get the full instructions at Can't Stay Out of the Kitchen
Sweet and Savory Butternut Squash Soup

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