Apple Squash Soup

  • 4 Tbsp. unsalted butter
  • 3 cups chopped onions
  • 1 tsp. ground ginger
  • 1 teaspoon allspice
  • ½ teaspoon cinnamon
  • ½ tsp ground mace
  • 3 medium-sized butternut squash (peeled and diced)
  • 3 granny smith apples
  • 6 cups chicken or vegetable broth
  • ½ cup Bella Oliva Honey-Ginger White Balsamic Vinegar
  • salt and freshly ground black pepper to taste
  • 1 cup sour cream
  • 2 tbsp. chopped parsley or finely snipped chives (for garnish)

Also can garnish with pumpernickel/rye croutons, sour cream, chopped shallots

Melt butter over low heat. Add onions, ginger, and mace: cook covered stirring occasionally, until onions are tender. Add squash, apples and broth: bring to a boil. Reduce heat and simmer, partially covered until squash is tender, (about 25 min.)

Strain soup, reserving the broth, puree the vegetables in food processor, in batches, adding about 1 cup broth per batch.

Return soup to the pot along with the remaining broth and sour cream.  Heat gently, do not boil. Season with salt and pepper. Serve hot and garnish with parsley or chives.

Approx. 230 calories per serving / serves 8

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