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Apples and butternut squash are quintessential fall foods that pair so nicely together in this soup and add a ton of nutrients. One cup of butternut squash has 450% of your daily needs of Vitamin A as well as 50% of your daily needs of Vitamin C.
Course Soups
Servings 4 -6 servings
Cuisine Mediterranean, Mediterranean Diet
Diet Gluten Free, Vegan, Vegetarian


  • 2 pounds cubed butternut squash we love the pre-cubed ones
  • 2 tablespoons olive oil
  • 1 cup onion chopped
  • ½ cup celery chopped
  • 2 cloves garlic minced
  • 1 Golden Delicious apple peeled and cut to ½ inch dice
  • 1 cup apple cider vinegar
  • 3 cups chicken or vegetable stock
  • 1 teaspoon salt
  • toppings optional: chopped pecans, Greek yogurt, parsley


  • Preheat oven to 450°F. Line a baking sheet with parchment paper, and set aside. 
  • Place squash in a medium-sized bowl and toss with 1 tablespoon of olive oil. Arrange on a baking sheet and roast for 15-20 minutes, until tender. 
  • While the squash is cooking, Heat 1 tablespoon of olive oil in a large stockpot. Sauté onion, celery, garlic, and apple over medium heat for about 5-7 minutes until onion is softened. 
  • Add the squash, vinegar, stock, and salt. Bring to a boil, reduce heat, and simmer uncovered for 15-20 minutes.
  • Puree with a hand-held emulsifier or in the blender in batches until desired consistency.  
  • Serve and top with a dollop of Greek yogurt, chopped pecans, and fresh parsley.
  • Enjoy!
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