Apple Squash Soup

Apple Squash Soup

14 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
LifeLearner
Recipe by  LifeLearner

“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

Adjust Servings

Original recipe yields 4 servings

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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 (14)

Rate This Recipe
Gramma
5

Gramma

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

sunnyw
5

sunnyw

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!!

nellyshay
2

nellyshay

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 312 cal
  • 16%
  • Fat
  • 23.5 g
  • 36%
  • Carbs
  • 26.6 g
  • 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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Butternut Squash Soup with a Kick

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