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

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

Ingredients

  • 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: 142 calories, 6g fat (3g saturated fat), 13mg cholesterol, 647mg sodium, 22g carbohydrate (0 sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.

Directions

  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


Reviews for Apple Squash Soup

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Omgzchristie User ID: 8643206 238498
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."

MY REVIEW
motochick179 User ID: 5555951 53492
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!"

MY REVIEW
homemadewithlove User ID: 4311884 80141
Reviewed Nov. 3, 2013

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

MY REVIEW
Joyce514 User ID: 6217863 53487
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
bereitbach User ID: 4958434 85807
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
PGustafson User ID: 6355621 53377
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
mfrass User ID: 5989443 113043
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."

MY REVIEW
carolhm25 User ID: 2116228 58017
Reviewed Jan. 17, 2010

"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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