Apple Butternut Squash Soup made with fresh tangy apples and sweet squash. Simple ingredients for a delicious healthy soup!
You know you have a tasty soup when your guests go back for a second bowl! This Apple Butternut Squash Soup was taste tested and approved by some friends at my cookie exchange! I knew that after sampling all of our delicious sweets we baked up for the holidays we would crave some real food, so I made soup to cleanse our palates! Our tummies were rejuvenated with veggies and fruit, tapering our sugar rush.
If you have overdosed with sweet treats, I highly recommend you make this soup! It’s refreshing, light, and tasty! It’s the perfect soup to make when you are ready to reset your diet to whole natural foods.
The recipe is simple. Straightforward ingredients to gather, and easy to make. Peeling and dicing the apples probably is the most time consuming task when preparing to make this recipe, so if you have one of those food choppers (mine is from Pampered Chef), use it! That little gadget is handy! Don’t forget to pull it out of the cabinet and chop away!
I’m always a little curious to get the hearty eaters opinion when I make vegetarian dishes, so I made this recipe again at a gathering at my in-laws house, and got the thumbs up from the guys; my father-in-law, hubby, and 19 year old son! I think they were ready to ditch the sweets too! A grilled cheese sandwiches or a side salad would also compliment this soup.
- 1 large onions, chopped
- 1 teaspoons rubbed sage
- 2 tablespoons butter
- 14 1/2 ounces vegetable broth
- 1 cups water
- 2 medium tart apples (Granny Smith), peeled, cored and finely chopped
- 1 pounds butternut squash, cooked and mashed
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon salt
- 1/2 cup milk
In a large saucepan, saute onion and sage in butter until tender (about 3 minutes)). Add broth, water and finely chopped apples and bring to a boil. Reduce heat and cover and simmer for 10 minutes.
Add mashed squash, ginger and salt. Return to a boil. Reduce heat and simmer uncovered for 10 minutes. Cool slightly.
With an immersion blender, puree mixture until smooth OR use a blender, processing soup in batches, returning to pan. Add milk and heat through.
Butternut Squash can be found cubed in many grocery stores. I microwaved the squash until it was tender (7-10 minutes) before mashing it. You can also roast the cubed squash at 400 degrees for 20-25 minutes.
Amount Per Serving: Calories: 147Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 517mgCarbohydrates: 24gFiber: 5gSugar: 10gProtein: 3g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Adapted fro Taste of Home, 2013
Do you ever have a hard time cutting a butternut squash? The Kitchen Chopper shares a great secret on how to cut one with ease in this How do I chop This?…Hubbard or Butternut Squash post!