Meal Prep Sundays: Butternut Apple Soup


With the changing of the seasons comes the changing of eating! If you are like me, all you can think about is a big bowl of soup at the end of a cold, rainy day. After complaining that my favorite Butternut Squash soup contained so much heavy milk it no longer was a healthy alternative, my friend introduced me to this recipe. The pureed Butternut Squash makes this soup so thick and creamy it is almost unbelievable that there is nothing "bad" in it! Also the Curry will keep you warm all winter long. I promise! -Catherine, Marketing Coordinator for 6 Pack Fitness SF

Butternut Apple Soup

1 Medium Red Onion, chopped

1 TBS Curry, or to taste (I used about ½ a TBS)

1 TBS Butter (Or a substitute like Earth Balance Margarine)

2 Granny Smith Apples, divided

1 ½ pound Butternut Squash, peeled, seeded and cubed

3 14 ½ ounce cans Low Sodium Chicken broth

1 TBS Lemon Juice

1 tsp Salt

Serves: 4-6


In a large pot, sauté onion and curry in butter until onions are soft and translucent. Peel, seed and cube 1 apple. Combine apple, squash and broth; add to onion mixture, simmer until tender about 20-30 minutes. image2  

Meanwhile, peel, seed and grate the remaining apple and cover with lemon juice. Set aside.

Add salt to the hot mixture and puree in blender in batches or use an emersion blender, until smooth.



Garnish with the grated apple. Soup can be served hot or chill several hours to serve cold.


Enjoy and Happy Thanksgiving from 6 Pack Fitness!

Nutrition Information per serving:

Calories: 124

Total Fat: 2.2 g

Total Carbs: 24.8 g

Fiber: 4.5 g

Protein: 3.2 g

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