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Squash and Apple Soup

Yogurt provides a tangy contrast to the sweetness of the apples and the cider; squash puree gives the soup a creamy texture, without the fat of heavy cream.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2004


  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 medium Granny Smith apples (about 1 1/4 pounds), peeled and finely chopped
  • 2 1/2 cups apple cider
  • 1 teaspoon ground ginger
  • 3 packages (12 ounces each) frozen squash puree
  • Coarse salt and ground pepper
  • 1/4 cup plain low-fat yogurt


  1. In a large pot (6 to 8 quarts), heat oil over medium heat. Add onion; cook, stirring frequently, until beginning to brown, 4 to 6 minutes. Stir in apples; cook, stirring occasionally, until softened, 3 to 5 minutes. Remove 1/2 cup apple mixture, and set aside for garnish.

  2. Stir cider, ginger, and 2 1/2 cups water into apple mixture in pot; bring to a boil. Stir in squash puree; cook until thawed, 8 to 10 minutes. Reduce heat; simmer until mixture has thickened, 15 to 20 minutes. Season with salt and pepper.

  3. Ladle soup into bowls. Garnish each serving with 1 tablespoon yogurt and 2 tablespoons of reserved apple mixture.

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