Ingredients for Apple Squash Soup
- Canola Oil (not specified in recipe)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1.5 lbs butternut squash, peeled, seeded, cubed
- 1 medium sweet potato, peeled, cubed
- 2 medium apples, peeled, cored, chopped
- Chicken (not specified in recipe)
- Fresh Thyme (not specified in recipe)
- Fresh Rosemary (not specified in recipe)
- salt to taste
- pepper to taste
- 1/2 cup evaporated milk
- 1 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- sour cream (optional garnish)
- chopped pecans (optional garnish)
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How to Make Apple Squash Soup
- Heat 1 tablespoon of olive oil over medium heat in a large stockpot or Dutch oven.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, and cook gently for 2-3 minutes, or until softened and fragrant.
- Add 1.5 lbs butternut squash, peeled, seeded, and cubed; 1 medium sweet potato, peeled and cubed; and 2 medium apples (such as Honeycrisp or Fuji), peeled, cored, and chopped.
- Stir to combine.
- Add 4 cups vegetable broth, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
- Bring to a boil.
- Reduce heat to low, cover, and simmer for 30-40 minutes, or until the squash and sweet potato are very tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and puree until smooth.
- Return the soup to the pot and heat over low heat for 5 minutes.
- Stir in 1/2 cup evaporated milk (or heavy cream for a richer soup).
- Season with salt and pepper to taste. Garnish with a dollop of sour cream or a sprinkle of chopped pecans before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
27g
Fat
5g
Carbs
8g
