Serves 4


  • 1 medium yellow onion, chopped
  • 1 celery stalk, chopped1 carrot, chopped
  • 2 Tbsp butter
  • 1 butternut squash, peeled and chopped, seeds discarded
  • 1 granny smith green apple, peeled, cored and chopped
  • 3 cups chicken stock or broth
  • 1 cup apple juice
  • 2 tsp of Beck’s Angel’s Kiss Seasoning
  • 2 tsp brown sugar
  • 2 tsp cinnamon
  • Pinch of salt and pepper


Heat a large thick-bottomed pot on medium-high heat.

Melt the butter in the pot.

Add onion, carrot, and celery and sauté for 5 minutes.

Lower the heat if the vegetables begin to brown.

Add the butternut squash, apple, broth, apple juice, brown sugar and spices.

Bring to boil and then reduce, cover and simmer for 30 minutes.

Purée the soup, or work in batches and purée the soup in a standing blender.

Add salt and pepper to taste.

For a richer flavor, try roasting the butternut squash and apple for approximately 30 minutes before adding to soup.

Garnish with chopped fresh parsley or chives.