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Apple Squash Soup

Apple Squash Soup

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servings Makes 8 servings 8
preparation time PREP 20 minutes
total time TOTAL Less than 1 hour

Ingredients

  • 1 cup chopped onion
  • ¼ cup butter
  • 1½ cups chicken broth
  • 1 cup salsa verde
  • 1 cup water
  • 1 pound butternut squash, pared, seeded and cut into 1-inch cubes
  • 2 cups cubed apple, peeled
  • ½ teaspoon dried rosemary leaves
  • ¼ teaspoon ground coriander
  • ¼ teaspoon freshly ground pepper
  • ¼ cup toasted pumpkin seeds

Directions

  1. In Dutch oven over medium heat, cook onion in butter 5 minutes or until tender, stirring occasionally.
  2. Add broth, salsa verde, water, squash, apple, rosemary, coriander and pepper. Bring to a boil. Reduce heat to medium-low. Cover; cook 25 to 30 minutes or until squash is tender, stirring occasionally.
  3. Pour half of soup into blender container. Process 30 to 60 seconds or until smooth. Repeat with remaining soup. Return soup to pan. Cook 5 to 6 minutes or until thoroughly heated. Garnish with toasted pumpkin seeds.

RECIPE NUTRITION INFORMATION

Per Serving

Calories110

Protein4g

Carbohydrates15g

Fiber3g

Sugars3g

Fat4.5g

Cholesterol10mg

Sodium530mg

Saturated Fat2.5g

REVIEWS OF THIS RECIPE

Apple Squash Soup