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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
This recipe is:
Contest Winning
Healthy
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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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!!
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