Apple Squash Soup

This sweet soup is packed full of vitamin A and fiber. It’s smooth and silky without any cream.

Serves: 8Hands-on: 25 minutesTotal: 1 hourDifficulty: Medium

Serves: 8

Ingredients

  • ⅓ cup old-fashioned rolled oats
  • 2 Tbsp. olive oil
  • 2 medium onions, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 6 cups water
  • 3 lbs. butternut squash, peeled and cubed
  • 3 large Granny Smith apples, peeled, cored, and cubed
  • 2 Tbsp. minced fresh ginger root
  • 2 Tbsp. curry powder
  • ½ tsp. salt
  • ½ tsp. ground white pepper

Directions

  • Place oats in a blender or food processor and pulse until finely ground. Set aside.
  • Heat oil in large soup pot over medium heat. Add onion and garlic; cook and stir until tender, about 6 to 7 minutes. Add water and squash and bring to a simmer. Simmer for 15 to 20 minutes or until squash is almost tender.
  • Set aside ½ cup chopped apples. Stir in remaining apples, ground oats, ginger, and curry powder. Bring back to a simmer and cook for 10 to 15 minutes or until apples and squash are tender.
  • Using an immersion blender, blend the soup until it’s smooth and creamy. Season with salt and pepper and serve immediately with reserved chopped apple.

Recipe Information

Serves: 8

Ingredients

  • ⅓ cup old-fashioned rolled oats
  • 2 Tbsp. olive oil
  • 2 medium onions, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 6 cups water
  • 3 lbs. butternut squash, peeled and cubed
  • 3 large Granny Smith apples, peeled, cored, and cubed
  • 2 Tbsp. minced fresh ginger root
  • 2 Tbsp. curry powder
  • ½ tsp. salt
  • ½ tsp. ground white pepper

Directions

  • Place oats in a blender or food processor and pulse until finely ground. Set aside.
  • Heat oil in large soup pot over medium heat. Add onion and garlic; cook and stir until tender, about 6 to 7 minutes. Add water and squash and bring to a simmer. Simmer for 15 to 20 minutes or until squash is almost tender.
  • Set aside ½ cup chopped apples. Stir in remaining apples, ground oats, ginger, and curry powder. Bring back to a simmer and cook for 10 to 15 minutes or until apples and squash are tender.
  • Using an immersion blender, blend the soup until it’s smooth and creamy. Season with salt and pepper and serve immediately with reserved chopped apple.

Nutrition Information

Nutrition Information
Amount per serving
Calories150
Total Fat4g
Saturated Fat1g
Cholesterol0mg
Sodium150mg
Total Carbohydrate29g
Dietary Fiber5g
Sugars12g
Protein2g