Apple Squash Soup

Apple Squash Soup

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"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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1 h 15 m servings 312 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 643 mg
  • 26%

Based on a 2,000 calorie diet

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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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  • Prep

  • Cook

  • Ready In

  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.



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

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!!

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.

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 ...

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

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 squashi...

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 bu...

Very very tasty. I made this vegetarian by subbing water for the broth with no noticeable change in flavor. It could be made vegan by subbing oil for the butter. I changed the prep slightly by p...

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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