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Apple Squash Soup

IngredientsFruit, Vegetables
Menu PartSoup
Cuisine TypeAmerican

This soup is filled with silky butternut squash and sweet apples, making it appealing to a variety of palates.


Pan coating spray
2 lb., 8 oz. peeled, cubed butternut squash
10 oz. quartered yellow onions
1 tbsp, 1 1/2 tsp. course chopped garlic
44 lb. 10 oz. quartered apples
2 tbsp. extra virgin olive oil
1/4 tsp. salt
1 punch cajun seasoning rub
2 1/2 cups vegetable broth
2 1/2 cups water


  1. Preheat oven to 400°F.
  2. Spray sheet pan with coating spray
  3. Coat cubed squash, onions, garlic and apples with oil.
  4. Season well with salt and cajun rub.
  5. Roast, stirring every 10 minutes until vegetables are tender and lightly browned, about 30 minutes.
  6. Place half the vegetables with half the broth in food processor. Puree until smooth.
  7. Put in kettle. Add remaining roasted vegetables and broth. Heat through.

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