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

Yield: 8 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 115
  • Calories from fat: 16%
  • Fat: 2.1g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.8g
  • Carbohydrate: 22.8g
  • Fiber: 2.9g
  • Cholesterol: 5mg
  • Iron: 0.9mg
  • Sodium: 546mg
  • Calcium: 59mg


  • 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


  1. 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.
  2. 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.
  3. 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.
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