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Apple Squash Soup

Apple Squash Soup

  • Makes: 10 cups  
  • Freezes: excellent 
  • Preparation Time: 15 minutes 
  • Cooking Time: 35 minutes 

Ingredients

1 tbsp15 mL Canola or Vegetable Oil

1 onion, chopped

1 clove garlic, chopped

3 lb1.5 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 cups1 L chicken or vegetable stock

1 tbsp15 mL chopped fresh thyme or 1 tsp/5 mL dried

1 tbsp15 mL chopped fresh rosemary or 1 tsp/5 mL dried

1 tsp5 mL salt

¼ tsp1 mL pepper

¾ cup175 mL Carnation® Regular, 2% or Fat Free Evaporated Milk

Nutritional Information

Directions

  1 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.

  2 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.

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

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