Spiced Apple and Butternut Squash Soup

Health AUGUST 2010

  • Yield: Makes: 3 servings (Serving size: about 1 cup)
  • Cook time: 12 Minutes
  • Prep time: 10 Minutes


  • 3 teaspoons olive oil, divided
  • 2 cup Granny Smith apples, peeled (1 sliced and 1 chopped)
  • 1 large 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.

Nutritional Information

Amount per serving
  • Calories: 154
  • Fat: 5g
  • Saturated fat: 1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0g
  • Cholesterol: 0mg
  • Protein: 2g
  • Carbohydrate: 26g
  • Sugars: 11g
  • Fiber: 4g
  • Iron: 1mg
  • Sodium: 281mg
  • Calcium: 46mg

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Spiced Apple and Butternut Squash Soup Recipe