Spiced Apple and Butternut Squash Soup



Makes: 3 servings (Serving size: about 1 cup)

Recipe Time

Prep: 10 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 154
Fat 5 g
Satfat 1 g
Monofat 2 g
Polyfat 0 g
Cholesterol 0 mg
Protein 2 g
Carbohydrate 26 g
Sugars 11 g
Fiber 4 g
Iron 1 mg
Sodium 281 mg
Calcium 46 mg


3 teaspoons olive oil, divided
2 cup Granny Smith apples, peeled (1 sliced and 1 chopped)
1 cup chopped shallot
4 cups (32 ounces) boxed butternut squash soup
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon Freshly grated nutmeg (optional)


1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat; cook apple slices, stirring until golden (about 2–3 minutes). Transfer to a plate. Add remaining 1 1/2 teaspoons oil to skillet; cook chopped apple and shallot over medium heat, stirring until golden (about 2–3 minutes).

2. Place soup in a large saucepan; bring to a boil. Stir in chopped apples and shallot, nutmeg, and cinnamon; simmer until apples are tender (about 6 minutes).

3. Ladle the soup into bowls; top with the remaining cooked apple slices. Dust with freshly grated nutmeg, if desired; serve.

Lori Powell,


August 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note