Butternut Squash Soup
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5 from 3 votes

Healthy Butternut Squash Soup Recipe

Healthy Butternut Squash Soup Recipe with Celery Root, Apple, and Herbes de Provence! This classic French soup is easy on the waistline.
Prep Time20 mins
Cook Time2 hrs 15 mins
Total Time2 hrs 35 mins
Course: Soup
Cuisine: American
Servings: 8
Calories: 99kcal
Author: Sommer Collier


  • 1 tablespoon olive oil
  • 1 large onion peeled and chopped
  • 4 cups butternut squash peeled, seeded, and chopped into 1-inch cubes (from a 3-pound squash)
  • 2 cups firm apple peeled and chopped into 1-inch cubes
  • 2 cups celery root peeled and chopped into 1-inch cubes
  • 4 cloves garlic peeled and minced
  • 6-7 cups vegetable broth
  • 2 tablespoons Rodelle Herbes de Provence
  • Salt and pepper


  • Turn the KitchenAid Multi-Cooker on Sear. Add the oil and once the Multi-Cooker is preheated, add the onion, butternut squash, apples, celery roots and garlic. Sear and stir (by hand or with the KitchenAid Multicooker Stir Tower) until soft and slightly brown, about 15 minutes. Then add the vegetable broth until it reaches the max fill line. Stir in the herbes de provence, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.
  • Cover the Multicooker and set to Simmer. Set the timer for 2 hours and leave alone.
  • Once the timer goes off, use a KitchenAid Immersion Blender to puree the soup until smooth. Salt and pepper to taste. Best garnish options: sour cream, creme fraiche, chive, crumbled bacon, pomegranate arils, Shaved Roasted Brussels Sprouts.


Serving: 1g | Calories: 99kcal | Carbohydrates: 21g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 749mg | Potassium: 431mg | Fiber: 3g | Sugar: 8g | Vitamin A: 7870IU | Vitamin C: 21.3mg | Calcium: 77mg | Iron: 2.1mg