Apple-Butternut Squash Soup (Martha Stewart Recipe)

Apple-Butternut Squash Soup (Martha Stewart Recipe)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 147.2
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 409.2 mg
  • Total Carbs: 27.8 g
  • Dietary Fiber: 6.5 g
  • Protein: 2.5 g

View full nutritional breakdown of Apple-Butternut Squash Soup (Martha Stewart Recipe) calories by ingredient


Delicious!! Squash, apples, seasonings, and you have yourself a delicious meal! Delicious!! Squash, apples, seasonings, and you have yourself a delicious meal!
Number of Servings: 6


    Martha Stewart Recipe!

    1 tablespoon unsalted butter - used olive oil
    1 medium onion, diced
    1 butternut squash (about 2 pounds), peeled, seeded, and chopped
    4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional)
    2 teaspoons coarse salt - I used one tsp
    1 1/2 teaspoons ground cumin
    1/2 teaspoon ground coriander - didn't have it, left it out
    1/2 teaspoon ground ginger - used 1/4 tsp
    1/4 teaspoon cayenne pepper - used 1/8 tsp, still turned out spicy but not too much so
    1/4 teaspoon freshly ground black pepper
    2 cups homemade or store-bought low-sodium chicken or vegetable stock
    2 1/2 cups water, plus more if needed
    1 jalapeno chile, thinly sliced, for garnish (optional)
    Sour cream, for garnish (optional)
    - I added 3 garlic cloves!


The soup can be made ahead of time and refrigerated up to 3 days or frozen up to a month; let cool completely before storing in an airtight container. Reheat gently before serving (thaw frozen soup overnight in the refrigerator).


Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices, and sour cream if desired.

Serving Size: serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user PUMPKIN025.