Squash Apple Soup

Savory and sweet soup. Delicious!


10 (1 cup servings)


SQUASH APPLE SOUP 2 onions, diced 1 medium-large butternut squash, peeled, seeded and diced 2 carrots, peeled and sliced 2 T olive oil 2 T butter 3 cups apple cider or juice 4 cups chicken broth 2-3 apples, peeled, cored and chopped salt white pepper 1 teaspoon cinnamon 2 pinches nutmeg

Nutritional information

150 Calories


SQUASH APPLE SOUP Saute the onion, carrot and squash in butter and oil for 2 minutes. Add the apple cider or juice, chicken stock, apple and seasoning to taste. Cook until tender, about 25 minutes. Puree in blender. Ladle into sterile canning jars. Makes 2½ quarts or 5 pints. To serve, heat to boiling. Stir in ½ c heavy cream for 1 quart or ¼ cup heavy cream for 1 pint and remove from heat immediately. Garnish with drizzle of maple syrup, dollop of sour cream or yogurt and freshly grated nutmeg.