Squash and Apple Soup

Squash and Apple Soup

dakota kelly

"This is just one butternut squash soup recipe that I have, but I LOVE this soup. It's different, and just really delicious."
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Ingredients

35 m servings 140 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 32 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. In a large saucepan melt butter over medium heat; cook onion, stirring occasionally, for 4 minutes or until softened. Add squash, apples, potato, ginger and pepper; stir in water. Cover and bring to boil; reduce heat to low and simmer for 12 to 15 minutes or until potatoes are tender.
  2. In food processor or blender, puree soup, in batches if necessary, until smooth. Return to saucepan. Stir in apple cider and brown sugar; heat to boiling. Garnish with dollop of yogurt and sprinkle with pecans.

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Reviews

Read all reviews 24
  1. 31 Ratings

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Most helpful positive review

I made this recipe and was so impressed with it's texture and taste. A small bowl filled me up and satisfied me for hours. I used granny smith apples and couldn't believe the flavor of this so...

Most helpful critical review

Good but not great, my husband added lots of salt and pepper and I added a lot of garam masala.

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I made this recipe and was so impressed with it's texture and taste. A small bowl filled me up and satisfied me for hours. I used granny smith apples and couldn't believe the flavor of this so...

This recipe calls for no seasoning other than ginger and white pepper, leaving this soup VERY bland if you don't at least add salt. This is why I only gave it 4 stars. I sauteed a clove of gar...

This is just an outstanding recipe tho I did have to make some substitutions like with the butter for low fat and such and I did not have fresh ginger so I did use ground. Also I did not have ap...

I loved this recipe! In response to all those reviews about flavor, just add a teaspoon or so of cinnamon and maybe half or a quarter teaspoon of nutmeg. You'll be able to smell it when you hav...

I roasted the squash and apples first and used a ton more spices per everyone's suggestions. This is a total crowd pleaser!

I have been making this recipe for years. I do not find it bland at all and I make it as stated except for adding a little extra ginger. As others have noted it is very filling.

This soup was great!!!! Only changes: Not water, used chicken broth. Added 1tsp Cinnamon. And roasted squash for 45min at 400deg.

Delicious =) Very filling and the perfect addition to a cold winter night.

I followed the advice of others to add some cinnamon and nutmeg. I also added 2 stalks of celery and 1 carrot, and substituted the water for chicken broth. I didn't bother adding yogurt at the...

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