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Apple Squash Soup Recipe

Apple Squash Soup Recipe photo by Taste of Home

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This is a new twist on an old favorite—pumpkin soup. I add a little ginger and sage to apples and squash to make this creamy soup. My family loves it when autumn rolls around. —Crystal Ralph-Haughn of Bartlesville, Oklahoma

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Apple Squash Soup Recipe

Prep: 10 min. Cook: 35 min. + cooling

Yield: 5 Servings

10 35 45

Ingredients

1 large onion, chopped
1/2 teaspoon rubbed sage
2 tablespoons butter
1 can (14-1/2 ounces) chicken or vegetable broth
3/4 cup water
2 medium tart appless, peeled and finely chopped
1 package (12 ounces) frozen mashed squash, thawed
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup fat-free milk

Directions

In a large saucepan, saute onion and sage in butter for 3 minutes or until tender. Add the broth, water and apples; bring to a boil. Reduce heat; cover and simmer for 12 minutes.
Add the squash, ginger and salt; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool until lukewarm.
In a blender, process soup in batches until smooth; return to pan. Add milk; heat through. (Do not boil.) Yield: 5 servings.

Nutritional Analysis: One serving (1 cup) equals 142 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 647 mg sodium, 22 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1 starch, 1/2 fruit.

Originally published as Apple Squash Soup in Light & Tasty August/September 2002, p39

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Reviews for Apple Squash Soup

Apple Squash Soup

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Reviewed on Nov. 16, 2012 by bereitbach

I had leftover squash to use and was in the mood for soup so I tried this recipe. I am so glad I did! My three-year-old son actually wanted a second bowl and he never asks for seconds of soup. My husband also said the flavor was really good-we especially liked the subtle taste of sage. I did substitute vegetable broth for chicken and added a little more broth when I processed the soup as it seemed like it was going to be too thick. It was delicious! I will definitely be making this again!

Reviewed on Dec. 06, 2011 by PGustafson

This is really good! I did tick it a bit for my own personal liking. I used fat free vegetarian broth and placed everything in the crock pot (except the milk) on simmer for six hours. I did not peel the apples and I used a sixteen ounce bag of frozen butternut squash. After it was done, I blended it with an emersion blender and added the milk and about three tablespoons of brown sugar. Next time I might add a third apple. This is a definite keeper!

Reviewed on Oct. 14, 2011 by mfrass

I substituted steamed fresh squash instead of frozen...and even though I loved the recipe I think I'll go a little lighter on the sage the next time. Family loved it.

Reviewed on Jan. 17, 2010 by carolhm25

delicious and easy to make even for someone new to making soups..... like me! The only change I made was to roast the squash. I used an immersion blender instead- easy!!