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Squash Soup

Squash Season

As fall begins, the stores are filled with colorful squashes. They are great for food, as well as decorations. Squash is very nutritious. It is a good source for dietary fiber, vitamins A, B6 and C, and many minerals. It is also low in fat. It will be a wonderful soup, or vegetable side dish for your winter party.

Recipe: Squash Soup

Serves 4


  • 2 tbsp olive oil
  • 2 lb winter squash
  • 1 medium onion, chopped
  • 1 tart apple, peeled, cored, and cubed
  • 1 c apple juice
  • Salt and pepper to taste


  • Half the squash. Brush cut side with 1 tbsp of olive oil. Bake, cut-side down, at 350 until tender to the fork (about 45 minutes). Let it cool.
  • Heat remaining olive oil in a pot over medium heat. Add onion and stir till it softens, about 2 minutes.
  • Add apple and 1 cup of broth. Cover, lower heat and simmer till onion and apple are very soft, about 20 minutes.
  •  Remove the seed from the squash. Scoop out the meat.
  • Add the squash meat and 1 cup of broth to a food processor. Process till smooth. Add more broth if necessary.
  • Add onion-apple mixture to the processor. Process till smooth.
  • Pour the mixture back into the pot, add apple juice, and reheat.
  • Add salt and pepper to taste. Serve immediately.