Apple Squash Soup Recipe - Allrecipes.com
Apple Squash Soup Recipe
  • READY IN hrs

Apple Squash Soup

Recipe by  

"This is a wonderful fall recipe. Goes great with some crusty bread and fresh apple cider. Takes some prep time, but it's worth it!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    45 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Cut each squash half into 3 wedges. Arrange in the bottom of a large stockpot with the skin side facing up. Pour 1 cup of the chicken broth over the squash. Bring the broth to a boil, reduce heat to medium-low, place a cover on the stockpot, and cook until the squash is tender, 20 to 30 minutes. Set the squash aside to cool and reserve the liquid. Reserve remaining chicken broth for later.
  2. Melt the butter in a large skillet over medium heat. Cook the onion in the melted butter until softened, about 5 minutes; add the apples and continue cooking and stirring until the apples are tender, 15 to 20 minutes.
  3. Scoop the flesh of the cooled squash into the pitcher of a blender. Pour the reserved cooking liquid over the squash. Blend the squash until smooth. Add the onion and apple mixture and the remaining chicken broth; blend again until smooth.
  4. Pour the blended soup back into the stockpot, and place over medium heat until warmed through.
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Reviews More Reviews

Jan 30, 2012

Absolutely amazing...definitely a keeper...too added salt and pepper. Served with a dolop of sour cream for presentation.

 
Jan 24, 2012

This recipe is VERY good. I gave it 4 stars just because you need to add a little salt and pepper. Very very good. nice and creamy and you can really taste the apple. YUMMY!!

 
Feb 09, 2013

Fabulous. It didn't need anything else. My first time cooking with an acorn squash and I just loved the simplicity and deliciousness of this recipe.

 
Oct 03, 2013

I made the vegan version (water for broth and olive oil sub for butter) and was wanting a bit more kick. Flavors were great but a little too subtle for me. I added 1/2 tsp minced ginger 1/2 tsp cinnamon and salt/pepper to taste and it really elevated the flavor. Great simple recipe for fall.

 
Sep 28, 2013

Delicious! I threw some carrots in there as well. I added some ginger, cinnamon, ground black pepper, some minced garlic & some sea salt.

 
Sep 27, 2013

I'll start by saying that I don't love squash, but I keep reading how good the orange veggies are for you, so I decided to try it as a soup. I really enjoyed it. The apples lowered the squashiness and gave it just the right added taste. I appreciate having a soup recipe that doesn't rely on cream for its thickness and delicousness.

 
Sep 22, 2013

I made this for a soup-potluck, with a triple recipe. NOTE: you do NOT need 3 sticks of butter to saute the onions and apples. I used 2 sticks, which was more than I needed for them to soften but added a lovely butter taste to the soup. At the end, I added salt, pepper and cinnamon. The soup went over well but there was some left over. When I heated a cup later, I topped it with crushed walnuts. That was a nice addition. I would definitely make this again.

 
Sep 25, 2012

Excellent. I did add salt, pepper and a pinch of cinnamon and with that addition, it's delicious! It seems so simple but the flavors blend well. Definitely a keeper.

 

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Nutrition

  • Calories
  • 312 kcal
  • 16%
  • Carbohydrates
  • 26.6 g
  • 9%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 23.5 g
  • 36%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 643 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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