nutritional information

Per Serving:

  • Calories: 207
  • Protein: 4 g
  • Total Fat: 4 g
  • Carbohydrates: 43 g
  • Sodium: 388 mg
  • Fiber: 8 g

Apple and Butternut Squash Soup

Apple and Butternut Squash Soup

6 servings

Once the squash is baked, this recipe comes together fairly quickly.
  • 1 large butternut squash (3 lbs.)
  • 1 Tbs. plus 1 tsp. vegetable oil
  • 1 large red onion, chopped
  • 4 medium apples (any cooking variety), peeled, cored and diced
  • 1 vegetable bouillon cube
  • ½ tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • 1 cup soy milk or low-fat milk, or more as needed
  • 1 tsp. coarse (kosher) salt, or to taste
  • ½ tsp. ground white pepper, or to taste

1. Preheat oven to 400°F. With sharp knife, cut squash lengthwise in half. Scoop out and discard seeds and fibers. Place squash halves cut side up in shallow baking dish, cover tightly with foil and bake until tender, 45 to 50 minutes. Set aside to cool.

2. Meanwhile, in large saucepan, heat oil over medium-low heat. Add onion and cook, stirring occasionally, until golden, 8 to 10 minutes.

3. Add apples, bouillon cube, ginger, nutmeg and 4 cups water. Mix well. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer until apples are tender, about 10 minutes. Remove from heat.

4. Scoop out squash from shells–you should have about 4 cups of flesh. In food processor, puree half of the squash with 1/2 cup soy milk until completely smooth. Transfer to medium bowl. Repeat with remaining squash and 1/2 cup soy milk; add to bowl.

5. Transfer half of the apple mixture to food processor. Puree until completely smooth. Return to saucepan. Repeat with remaining apple mixture and add to saucepan along with squash puree. Mix well. Add a little more soy milk if mixture seems too thick.

6. Return pureed soup to a simmer over low heat. Cook, stirring occasionally, until flavors have blended and mixture is heated through, 5 to 10 minutes. Stir in salt and white pepper and serve hot.

October 2000

you might also like



comments

This was really good! I was surprised by how thick and creamy it was considering it doesn't use any cream. I'd definitely make it again.

Courtney Hollis - 2013-12-11 02:17:15

I make almost the same thing but I use over ripe pears, and add just a touch of brown sugar and a hint of ginger, fresh grated.

Rosemarie - 2011-10-25 19:20:00

New butternut squash soup reciipe

Birgit Ruff - 2009-06-08 07:38:45

Instead of ginger i used cinnamon...I also added some vegan butter and cream cheese to make it a bit creamier

Erica - 2012-02-22 00:48:21

pick out the seeds sprinkle a tiny bit of soy sauce and a pinch of garlic powder, toss to coat, spread seeds on an oven safe dish and put into the oven half way through the cooking time of the squash. --makes a great snack or garnish.

gin - 2011-10-25 21:21:15