Squash Apple Soup Recipe

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Squash Apple soup

Valerie Coll


I make this after buying a store made roasted chicken. I take the breast meat to make chicken salad, boil the rest to make broth. Because it's already been seasoned, this cuts back on exactly measuring salt and pepper to add to the soup.
I will take the chicken left over from making the broth and have it available to have for people to add if they want along with croutons,sliced green onion,sour cream or shredded cheese. We are a topping happy family.

pinch tips: Slow Cooker/Crock Pot Hints




30 Min


2 Hr


1 butternut squash, peeled, diced and seeded
1 fuji apple
2 carrots, chopped
medium yellow onion, chopped
celery stalks, chopped
salt and pepper to taste
4 quarts chicken stock
1 teaspoon allspice
2 tablespoons apple cider vinegar
2 tablespoons salted butter
2 tablespoons vegetable oil

Directions Step-By-Step

In a dutch oven, heat the olive oil over medium heat. Add the onion,carrot and celery. Cook until soft.
Add the apple, allspice, vinegar and squash. Cook until the apple and squash soften, stirring constantly (about ten minutes).
Add the chicken broth, lower heat to medium low, cover and simmer for one hour.
Remove from heat. Add butter and stir until butter is melted. Using an immersion blender or by placing small amounts in a regular blender, blend until soup is smooth and creamy.

About this Recipe

Course/Dish: Other Soups