- 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
- 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.
- 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.
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.
Reviews for Apple Squash Soup
"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."
"Mild and very good autumn soup. I used fresh steamed butternut and evaporated milk for creaminess."
"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."
"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!"
"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!"
"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."