Nutritional Info

Nutrition Facts

Serving Size 1 (186g)

Calories 328
Calories from Fat 196 (60%)
Amount Per Serving %DIV
Total Fat 21.8g 34%
Saturated Fat 3.7g 19%
Monounsaturated Fat 5.3g
Polyunsaturated Fat 12.9g
Trans Fat 0.0g
Cholesterol 71.7mg 24%
Sodium 787.6mg 34%
Potassium 344.5mg 7%
Total Carbohydrate 21.4g 7%
Dietary Fiber 2.1g 8%
Sugars 12.2g
Protein 10.4g 21%

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Recipe Description
This very smooth soup is good for serving at Thanksgiving, if you want a nice change from pumpkin soup.
Prep time
15 min
Cook time
45 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
1/8 Teaspoon(t)  red pepper, ground
1/8 Teaspoon(t)  salt, or to taste
2 Cup(c)  butternut or buttercup squash, cubed
1 Cup(c)  water
2 Cup(c)  vegetable broth
1/8 Teaspoon(t)  nutmeg, ground
1/4 Cup(c)  ginger, ground
3/4 Cup(c)  onions, chopped
1 1/2 Cup(c)  apples, chopped and peeled
2 Teaspoon(t)  vegetable oil


In a 3 quart saucepan, heat the oil over medium high heat.  Add the apples and onions.  Cook, stirring, until softened, about 4 minutes.  Stir in the ginger and nutmeg until absorbed.  Add the broth and water and bring to a boil.  Add the squash and return to a boil.  Reduce heat and simmer, uncovered, 30 minutes, or until vegetables are tender.  Place the soup, salt and red pepper in a blender or food processor container fitted with a steel blade.  Cover and process until smooth.

Additional notes

Variation:  For a creamier soup, add 1/2 cup half and half. 

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Squash and Apple Soup
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