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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.


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