Apple Squash Soup

This soup recipe is a winner when it comes to making the most of autumn's harvest.

Posted in , Oct 4, 2010

Soup recipes: Apple Squash Soup

I add a little ginger and sage to apples and squash to make this creamy soup. It's easy, nutritious and my family loves it when autumn rolls around.


1 large onion, chopped

½ teaspoon rubbed sage

2 tablespoons butter or stick margarine

1 can (14½ ounces) reduced-fat chicken broth

¾ cup water

2 medium Granny Smith or other tart apples, peeled and finely chopped

1 package (12 ounces) frozen mashed squash, thawed

1 teaspoon ground ginger

½ teaspoon salt

½ cup fat-free milk


1. In a saucepan, sauté onion and sage in butter for 3 minutes or until tender.

2. Add broth, water and apples; bring to a boil.

3. Reduce heat; cover and simmer for 12 minutes.

4. Add squash, ginger and salt; return to a boil.

5. Reduce heat; simmer, uncovered, for 10 minutes.

6. Cool until lukewarm.

7. Process in batches in a blender or food processor until smooth; return to pan.

8. Add milk; heat through. (Do not boil.)

Serves 5


Courtesy Reiman Publications and Taste of Home Magazine (

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