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

Apple Squash Soup Recipe

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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.
MAKES:5 servings
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES: 5 servings


  • 2 tablespoons butter
  • 1 large onion, chopped
  • 1/2 teaspoon rubbed sage
  • 1 can (14-1/2 ounces) chicken or vegetable broth
  • 2 medium tart apples, peeled and finely chopped
  • 3/4 cup water
  • 1 package (12 ounces) frozen cooked winter 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


  1. In a large saucepan, heat butter over medium-high heat. Add onion and sage; cook and stir 2-4 minutes or until tender. Add broth, apples and water; bring to a boil. Reduce heat; simmer, covered, 12 minutes.
  2. Add squash, ginger and salt; return to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend. Remove from heat; cool slightly.
  3. Process in batches in a blender until smooth; return to pan. Add milk; heat through, stirring occasionally (do not allow to boil).
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
    Yield: 5 servings.
Originally published as Apple Squash Soup in Light & Tasty August/September 2002, p39

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Reviewed Nov. 30, 2015

"I really liked this recipe! It was my first time making it tonight. Next time I would use a little less onion and more apple. My grocery store did not have any frozen squash in stock so I bought fresh (peeled and pre-cut). However, I screwed up and forgot to cook the squash before adding it. I just added 20 minutes to the cook time and it was fine."

Reviewed Oct. 27, 2014

"This soup is very easy to make and taste delicious! I used fresh peeled butternut squash. I also added some nutmeg and used an immersion blender. I'm definitely saving this one and going to make it again!"

Reviewed Nov. 3, 2013

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

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."

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!"

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