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Savory Squash Soup with Apples

Fall is here and here is my favorite Apple and Squash soup. Run to the farmers market on friday at HACC or at the West Shore and get your self some local farm fresh apples and Squash and make this soup.



ACTIVE TIME: 10 min TOTAL TIME: 30 min


1 Tbsp olive oil

1 large onion, peeled and coarsely chopped

1 large butternut squash, peeled, seeded and cubed, about 4 cups

2 tart cooking apples, unpeeled, cored, and coarsely chopped

3 cups + 2/3 of Chicken Culinary Stock

1 Tbsp fresh savory, minced

Salt and pepper to taste


1. Heat oil in soup pot on LOW heat.

2 .Add onion and squash, cover. Simmer on LOW for 10 min, stirring occasionally.

3. Add apples, broth and savory.

4. Bring to boil. Reduce heat to LOW; simmer uncovered, until squash and apples are tender, 10-15 min.

5. Ladle small batches (about 2 cups at a time) into blender; puree until smooth.* Return soup to pot; reheat on LOW. Season to taste with salt and pepper.

Calories: 110

Nutrition Info: Each serving (1 cup) contains 110 calories, 20 g carbohydrate, (3 g fiber), 3 g protein, 3 g fat, (0 g saturated fat), 0 mg cholesterol, and 270 mg sodium.


  • Profile picture of Barbara Vogelgesang
    Barbara Vogelgesang 4 years ago

    This sounds I'm eager to get to the produce market. Thanks!

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