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Squash Apple Soup Recipe

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The addition of apples to squash enhances the mild squash flavor with a delightful hint of sweetness. A great soup for autumn or anytime.

Squash Apple Soup Recipe (+)

Directions

Tip: Chopping vegetables in a food processor saves time.
In a large pan, add all the vegetables, apple cider and broth. Bring to a boil on medium high heat, stirring occasionally. Reduce heat and simmer until vegetables are soft, approximately 30 to 40 minutes. Add seasonings to taste.
Purée mixture with an immersion blender or food processor.
Return to low heat. Add water or broth, if needed, to achieve desired consistency. Serve hot, garnish as desired.

*If desired, two of the same type of potato can be used.

Container: large heavy saucepan

Prep Time: 25 minutes

Cook Time: 45 minutes

Serving Size: 1 cup

Servings: 6

Enter desired servings:

Ingredients

-		3 cups cooked squash
-		1 sweet potato, large, peeled and chopped*
-		1 russet potato, large, peeled and chopped*
-		2 onions, medium, chopped
-		3 apples, medium, peeled, cored and chopped
-		2 1/2 cups apple cider
-		1 cup (to 2 cups) chicken or vegetable broth, adjust to desired consistency
-		1 1/2 teaspoons kosher salt
		black pepper, freshly ground, adjust to taste
-		1/2 teaspoon pumpkin pie spices, adjust to taste

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