Any Squash Soup with Apples and Potato

Butternut, Hubbard, Delicata, buttercup squash, or a combination all work well with this soup.

Serves: 8Hands-on: 30 minutesTotal: 1 hour 15 minutesDifficulty: Medium

Serves: 8

Ingredients

  • 3 lbs. squash (butternut, Hubbard, Delicata, or buttercup—or a combination)
  • 1 Tbsp. olive oil
  • 3 medium carrots
  • 2 medium yellow onions
  • 1½ lbs. apples
  • 1 lb. potatoes
  • 5 cloves garlic
  • 2 thyme sprigs
  • 8 cups reduced-sodium, fat-free chicken broth

Directions

  • Preheat the oven to 400°F. Cut squash(es) in half, scoop out and discard the seeds. Brush the exposed flesh with half of the olive oil. Peel and chop the carrots and onions into large chunks; toss them with the rest of the olive oil.
  • Place the squash, carrots, and onions on a foil-lined baking sheet along with the squash, cut-side down. Roast the carrots and onions for 45 minutes and remove. Roast the squash for 15 more minutes after that.
  • Cut the apples into large chunks. Peel and cut the potatoes into medium-sized chunks. Cut the garlic into small pieces. Place all of them in the soup pot, along with the broth and thyme. Add the scooped-out flesh of the squash and the carrots and onion. Bring to a boil, then reduce to a simmer and cook for 30 minutes.
  • Remove from heat and allow to cool slightly. Remove the thyme stems. Using a blender or food processor, purée the soup. Return it to the pot and reheat gently. Serve.

Recipe Information

Serves: 8

Ingredients

  • 3 lbs. squash (butternut, Hubbard, Delicata, or buttercup—or a combination)
  • 1 Tbsp. olive oil
  • 3 medium carrots
  • 2 medium yellow onions
  • 1½ lbs. apples
  • 1 lb. potatoes
  • 5 cloves garlic
  • 2 thyme sprigs
  • 8 cups reduced-sodium, fat-free chicken broth

Directions

  • Preheat the oven to 400°F. Cut squash(es) in half, scoop out and discard the seeds. Brush the exposed flesh with half of the olive oil. Peel and chop the carrots and onions into large chunks; toss them with the rest of the olive oil.
  • Place the squash, carrots, and onions on a foil-lined baking sheet along with the squash, cut-side down. Roast the carrots and onions for 45 minutes and remove. Roast the squash for 15 more minutes after that.
  • Cut the apples into large chunks. Peel and cut the potatoes into medium-sized chunks. Cut the garlic into small pieces. Place all of them in the soup pot, along with the broth and thyme. Add the scooped-out flesh of the squash and the carrots and onion. Bring to a boil, then reduce to a simmer and cook for 30 minutes.
  • Remove from heat and allow to cool slightly. Remove the thyme stems. Using a blender or food processor, purée the soup. Return it to the pot and reheat gently. Serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories220
Total Fat1g
Saturated Fat0g
Cholesterol0mg
Sodium600mg
Total Carbohydrate51g
Dietary Fiber8g
Sugars15g
Protein7g