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Apple Squash Soup Recipe
Apple Squash Soup Recipe photo by Taste of Home

Apple Squash Soup Recipe

Read Reviews (6)
5 6
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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
TOTAL TIME: Prep: 10 min. Cook: 35 min. + cooling
MAKES:5 servings
TOTAL TIME: Prep: 10 min. Cook: 35 min. + cooling
MAKES: 5 servings

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

Nutritional Facts

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 starch, 1 fat, 1/2 fruit.

Directions

  1. 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.
  2. Add the squash, ginger and salt; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool until lukewarm.
  3. In a blender, process soup in batches until smooth; return to pan. Add milk; heat through. (Do not boil.) Yield: 5 servings.
Originally published as Apple Squash Soup in Light & Tasty August/September 2002, p39

Nutritional Facts

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 starch, 1 fat, 1/2 fruit.

Reviews for Apple Squash Soup(6)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 3, 2013

Mild and very good autumn soup. I used fresh steamed butternut and evaporated milk for creaminess.

MY REVIEW
Reviewed Oct. 16, 2013

My Daughter is fighting cancer. She can't have butter or Milk. I used Cocomut oil in stead of butter and Almond milk. This was a great hit with then entire family, from youngest grandchild to Grandpa. My daughter loved it and wanted to take some home but it was all gone.

MY REVIEW
Reviewed Nov. 16, 2012

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!

MY REVIEW
Reviewed Dec. 6, 2011

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!

MY REVIEW
Reviewed Oct. 14, 2011

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.

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