• 1 Tablespoon canola oil
  • 1 med yellow onion, chopped
  • 2 teaspoons  Apple Pie Spice 
  • 1 medium butternut squash, peeled and chopped
  • 3 Granny Smith apples, cored, peeled and chopped
  • 3 cups low salt chicken or vegetable broth
  • 1 cup apple cider or apple juice


  1. In a large soup pot heat to medium and add oil.
  2. Saute onion until softened, about 5 mins.
  3. Add Apple Pie Spice and stir to combine.
  4. Add squash and apples, saute for 1 minute longer
  5. Add broth and bring to boil
  6. Reduce heat, cover and simmer 20 – 30 minutes, stirring occasionally until squash is fork tender.
  7. Turn off heat and allow soup to cool slightly.
  8. Carefully transfer soup to a blender and puree. Work in batches so that blender is not more than 1/2 full and hold a towel over the lid to prevent the warm soup from spattering.
  9. Return soup to the soup pot and add the apple cider. Stir and heat through. Serve warm.