Creamy Squash and Apple Soup

"This is a way to get my daughter, Clara, to eat squash, and we all love it. It's so adaptable; I just sprinkle the squash with cheese or croutons or maybe even a drizzle of pureed cranberries." -Molly Swetnam-Burland, Brunswick, ME


8 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 115
Caloriesfromfat 16 %
Fat 2.1 g
Satfat 1.2 g
Monofat 0.5 g
Polyfat 0.1 g
Protein 3.8 g
Carbohydrate 22.8 g
Fiber 2.9 g
Cholesterol 5 mg
Iron 0.9 mg
Sodium 546 mg
Calcium 59 mg


5 3/4 cups fat-free, less-sodium chicken broth
1 small (1-inch) cubed, peeled butternut squash (about 1 1/2 pounds)
1 large peeled sweet potato, cut into 1-inch pieces
4 teaspoons butter, divided
2 cups vertically sliced onion
1 1/2 cups sliced peeled Granny Smith apple
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper


Combine chicken broth, butternut squash, and sweet potatoes in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until squash and potato are tender. Remove squash and potato from pan with a slotted spoon, reserving broth. Mash squash mixture to desired consistency.

While squash and potato cook, melt 1 teaspoon butter in a medium nonstick skillet over medium-low heat. Add the onion and apple; cook 20 minutes or until lightly browned, stirring occasionally. Remove onion mixture from pan; set aside. Increase heat to medium-high. Melt remaining 3 teaspoons butter in pan. Add flour; cook for 5 minutes or until golden brown, stirring constantly with a whisk. Gradually add 1 cup reserved broth, and cook for 3 minutes or until slightly thickened.

Add the thickened broth mixture, mashed squash mixture, onion mixture, salt, and pepper to remaining broth in Dutch oven. Cook over medium heat 5 minutes, stirring occasionally.