Squash and Apple Soup

Squash and Apple Soup

22 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
dakota kelly
Recipe by  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

Adjust Servings

Original recipe yields 6 servings

Directions

  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 (22)

Rate This Recipe
SHERPHIP
32

SHERPHIP

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 soup! Great source of both fiber and vitamin c!

POPPASQUASH
11

POPPASQUASH

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 garlic with the onion, and added salt to taste. I stirred in a bit of butter before serving, as well, to give it a fuller flavor. My guests really enjoyed this soup.

starrywoman
8

starrywoman

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 apple cider and so I used pear juice which I did have and as for the yogurt I had vanilla low fat. And the squash I I had a buttercup squash but I tell you I put all that together and it came out the greatest soup. One thing is for sure you really must have the yogurt garnish or it will be bland. Oh, also I did not have white pepper I had a mixture of peppercorns and ground those fresh and used that instead. If you love squash you must try this soup.

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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