Harvest Squash Soup Recipe
Harvest Squash Soup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This soup is perfect for a group after an autumn outing. The combination of squash, applesauce and spices gives it an appealing flavor.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 1-1/2 cups chopped onions
  • 1 tablespoon vegetable oil
  • 4 cups mashed cooked butternut squash
  • 3 cups chicken broth
  • 2 cups unsweetened applesauce
  • 1-1/2 cups milk
  • 1 bay leaf
  • 1 tablespoon sugar
  • 1 tablespoon lime juice
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt, optional
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper

Directions

In a Dutch oven, saute onions in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf before serving. Yield: 10 servings (2-1/2 quarts).
Originally published as Harvest Squash Soup in Country August/September 1997, p49

Nutritional Facts

1 cup: 113 calories, 2g fat (0 saturated fat), 1mg cholesterol, 60mg sodium, 22g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

  • 1-1/2 cups chopped onions
  • 1 tablespoon vegetable oil
  • 4 cups mashed cooked butternut squash
  • 3 cups chicken broth
  • 2 cups unsweetened applesauce
  • 1-1/2 cups milk
  • 1 bay leaf
  • 1 tablespoon sugar
  • 1 tablespoon lime juice
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt, optional
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  1. In a Dutch oven, saute onions in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf before serving. Yield: 10 servings (2-1/2 quarts).
Originally published as Harvest Squash Soup in Country August/September 1997, p49

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