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Apple Squash Soup

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

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.

Nutrition Facts

1 cup: 119 calories, 5g fat (3g saturated fat), 15mg cholesterol, 641mg sodium, 18g carbohydrate (8g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fruit, 1 fat.

Reviews

Average Rating:
  • jstowellsupermom
    Jun 13, 2019
    The apple gives this soup a nice sweetness! I used frozen butternut squash. Perfect soup for a chilly fall day!
  • Omgzchristie
    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.

  • motochick179
    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!

  • homemadewithlove
    Dec 31, 1969

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

  • Joyce514
    Dec 31, 1969

    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.

  • bereitbach
    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!

  • PGustafson
    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!

  • mfrass
    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.

  • carolhm25
    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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