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Apple Squash Soup
Description: Butternut squash, sweet potato and apples blend together with fresh herbs to create a luscious, velvety smooth soup you’ll want to make again and again. An ideal start to your holiday meals and for entertaining, it also makes a wonderful main course with warm bread any time.



Prep Time:15 minutes
Cook Time:35 minutes
Freezing:excellent

Ingredients Preparation
1 tbsp[15 mL]Crisco® Canola or Vegetable Oil
1 onion, chopped
1 clove garlic, chopped
3 lb[1.5 kg]butternut squash, peeled and diced (about 8 cups/2 L)
1 sweet potato, peeled and diced (about 1 lb/500 g)
2 apples, peeled, cored and diced
4 cups[1 L]chicken or vegetable stock
1 tbsp[15 mL]chopped fresh thyme or 1 tsp/5 mL dried
1 tbsp[15 mL]chopped fresh rosemary or 1 tsp/5 mL dried
1 tsp[5 mL]salt
¼ tsp[1 mL]pepper
¾ cup[175 mL]Carnation® Regular, 2% or Fat Free Evaporated Milk
Heat oil over medium heat in a stock pot or a large pot. Add onions and garlic and cook gently 2-3 minutes or until soft and fragrant.

Add squash, sweet potato and apples. Stir to combine. Add next 5 ingredients. Bring to boil. Reduce heat, cover and simmer for 30 minutes or until squash is very tender.

Purée soup. Return to low heat for 5 minutes to warm soup. Stir in evaporated milk. Taste and adjust seasoning if necessary.

Makes 10 cups




Apple Squash Soup
 
Rate: 64 rating(s)

Nutritional Information

Servings Per Recipe 1 Cup (10)
Portion Size (10.60 oz)
Calories 138
Protein 4.1 g
Fat 3 g
Saturated Fat1 mg
Cholesterol 6 mg
Carbohydrate 25.9 g
Fibre3.6 g
Sodium 637 mg
Vitamin A 194 %DV
Vitamin C 45 %DV
Calcium 11 %DV
Iron 8 %DV