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Butternut Squash and Apple Soup

November 28, 2010

I hope you all don’t get too bored as we continue our project to put up an endless amount of soup.  Matt eats soup most days and with 6+ months of cold weather and working outdoors…a good warm thermos of soup really hits the spot.

Today, we’ve made 3 different double batches of soup.  Butternut Squash and two different types of puréed carrot soups.  The stove has been going since early this morning with every large pot in our home enlisted into service.  It is quite a sight and a wonderful smell.  I am actually stuffed from sampling, tweaking, and re-sampling all of this soup.  No dinner necessary.


  • 5 tablespoons unsalted butter
  • 6 cups peeled, seeded, and cubed butternut squash (from 2- to 2 1/2 pound squash; cut into 1/2″ cubes
  • 2 cups chopped leeks, white and light green parts only (about 3 medium leeks)
  • 1/2 cup coarsely chopped carrots
  • 1/2 cup coarsely chopped celery
  • 2 small Granny Smith apples, peeled, cored, and chopped, plus an extra apple for garnish
  • 1 1/2 teaspoons dried thyme (NOTE: I would cut this back as our soup tastes a lot like Thanksgiving dinner)
  • 1/2 teaspoon crumbled dried sage
  • 5 cups chicken stock
  • 1 1/2 cups apple cider, divided
  • Kosher salt
  • 2/3 cup sour cream (NOTE: do not add to the soup that will be pressure canned)
  • 5 bacon slices, sautéed until crisp, drained, and crumbled ~ as a garnish
  1. In a large, stainless steel stockpot over medium-high heat, melt the butter.  To the hot stockpot add squash, leeks, carrots, and celery and saute, stirring frequently, until vegetables are just tender, 10 to 12 minutes. 
  2. Add apples, sage, and thyme (add 1/2 the amount and then taste to determine if you want to add the remaining thyme ~ personally, I find too much thyme makes the soup taste a lot like thanksgiving dinner but that’s just me).  Add stock and 1 cup of the cider.  Bring mixture to a simmer.  Reduce heat, cover, and simmer gently until vegetables and apples are tender, stirring occasionally, for about 30 minutes. 
  3. In the pot, purée the soup using an immersion blender until smooth and creamy.  Or, working in batches using the food processor.  We creamed our soups using both methods but we just purchased an immersion blender from Kitchen Aid…and, I’m in love.  It makes the job fun and easy with a lot less clean up.  SOLD!!  Season the soup to taste with salt and/or pepper.
  4. Remove from the heat and ladle into hot sterilized jars.  Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight.
  5. Process in a pressure canner following directions carefully.  We pressure canned this soup at 10lbs of pressure for 75 minutes.  Please follow the instructions and guidelines outlined in your pressure canning manual.   This soup can also be served fresh or jarred and refrigerated to be eaten over the next couple of days. 


  1. Make the cider cream.  In a small saucepan, bring 1/2 cup cider to a boil and reduce by half, approximately 5 minutes.  Let it cool.  In a small bowl, add 2/3 cup of sour cream and whisk in reduced cider.  Note: you can prepare this the day before and refrigerate.
  2. With the remaining apples create a garnish.  Wash and cut apples into paper-thin slices or interesting curly strips.
  3. Serve hot soup with a splash of cider cream, crumbled bacon, and a couple of apple slices or strips.

Put up Total:

  • 6 x 1L regular mouth mason jars
6 Comments leave one →
  1. November 29, 2010 3:45 am

    Love your soups. Now realise, going into 2011, I need a pressure canner. This year got to grips with water processing so suppose it is the logical progression. Kept thinking that as a vegetarian I wouldn’t need a pressure canner but you are making me want one very badly.

  2. December 15, 2010 9:03 pm

    Thanks to Lala {This Little Piggy Went to the Market and Up the Stairs) I discovered your blog. I didn’t get to can at all this fall because the squirrels won.

    Thank you for sharing your canning adventures!

  3. February 24, 2011 11:15 pm

    Despite all the forums and official warnings, I went ahead and tried to pressure can almost the same recipe one time, and it went bad immediately. Tasted a bit like really bad tomato soup. At the time I thought it might be due to the butter, but it’s possible that I simply didn’t let the canner pressure depressurize for a long enough time. Did you ever have any problems with yours? Any thoughts or suggestions?

    • February 25, 2011 10:22 am

      At first we did have some difficulty getting the jars to seal because we were not allowing it to depressurize long enough…as described in this post but our soups all taste good. I think initially there is a bit of a tinny taste (kind of like the smell during the pressure canning process) but that goes away once the sealed jars have rested for a while. Does this help?

  4. Julie permalink
    October 27, 2012 5:27 pm

    I have a huge amount of hubbard squash and am thinking I of trying to can them. could I either boil then mash, or bake them, and then put into jars and pressure? How long and at what poundage would I do this, as the squash would already be cooked? Thanks for your help, Julie

    • November 20, 2012 7:44 am

      I believe squash or any veggie from the pumpkin family can ONLY be cubed and pressure canned in water. Please refer to the National Center for Home Food Presevation

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