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Chef Wavrin’s Famous Roasted Butternut Squash and Apple Soup with Toasted Pumpkin Seeds

Cozy up and get into the fall spirit with this delicious, homemade butternut squash and apple soup created by Café Sole’s Executive Chef Bill Wavrin.  This easy to make, soul warming, seasonal soup is so delicious you won’t want to stop eating it, especially since it’s only 110 calories per serving!


1 teaspoon olive oil

1 butternut squash, slit in half lengthwise and seeded

2 apples, slit in half lengthwise

2 pears, slit in half lengthwise

1 onion chopped

1 stalk celery chopped

1 carrot chopped

1 tablespoon fresh garlic chopped

1 teaspoon cinnamon

1 tablespoon curry

½ cup honey

6 cups apple juice

6 cups Vegetable Stock

Sea salt and black pepper to taste

1 cup pumpkin seeds

1 bosc pear, peeled cored and diced

1 clove garlic minced

½ cup onions diced

1 tablespoon curry

1 cup cream


Pre-heat oven 350°

Step 1: Place the cleaned butternut squash halves cut-side down on a parchment papered sheet pan. Add the apples and pears. Place in to the pre-heated oven and roast [40] minutes or until the squash is tender and soft to the touch.

Step 2: Heat the olive oil in a medium stockpot over medium heat.  Add the onion, celery carrot and garlic and sauté stirring for 5 minutes.  Add the butternut squash, apples and pears and toss.  Add the vegetable stock to cover the vegetables.  Add the curry and cinnamon and bring to a boil, reduce heat to a simmer and cook for 20 minutes.  More stock may need to be added as the soup simmers.

Step 3: Carefully ladle the soup into a blender.  Puree the soup until smooth. Press the smooth squash soup through a coarse sieve. Return soup with the apple juice and honey to a pot and heat.

Step 4: In a small sauté pan, sauté the pear, onion and garlic in the oil over medium high heat for 2-3 minutes or until the onions are soft. Stir in the pumpkin seeds and cook for 1 minute. Set aside.

Step 5: Adjust the seasoning of the soup and serve. You may need to adjust the thickness with apple juice and cream as needed.

Step 6: Serve hot and garnish with 2 tablespoons of the curried pear mix.



Per 1 cup

Calories 110; Protein 3g; Total Fat 0.5; Saturated Fat 0g; Carbohydrates 26g; Dietary Fiber 7g; Cholesterol 0mg; Sodium 250mg

Posted in: Good Food |

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