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Squash Apple Soup

Here is a great first course! Rich, creamy squash soup with a hint of apple is truly special and worthy of being on your holiday menu. —Holly Wilhelm, Sioux Falls, South Dakota
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    7 servings

Ingredients

  • 3 celery ribs, chopped
  • 1 large apple, peeled and chopped
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans (14-1/2 ounces each) chicken broth, divided
  • 2 packages (12 ounces each) frozen cooked winter squash, thawed
  • Salad croutons and grated Parmesan cheese, optional

Directions

  • In a large saucepan, saute the celery, apple and onion in oil and butter until tender. Stir in the garlic, poultry seasoning, salt and pepper; cook 1 minute longer.
  • In a blender, combine 1 cup broth and the vegetable mixture; cover and process until smooth. Return to the pan; add squash and remaining broth. Heat through. Serve with croutons and cheese if desired.
Nutrition Facts
1 cup: 97 calories, 4g fat (1g saturated fat), 7mg cholesterol, 620mg sodium, 15g carbohydrate (4g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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