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Recipe: Acorn Squash and Apple Soup

Squash and apples make a soothing cold-weather soup.

Squash and apples make a soothing cold-weather soup.

This soup takes an hour to prepare. It‘s loaded with fiber and is a good source of potassium. It‘s a nice dish for someone with nausea. It‘s also easy on mouth sores. This recipe makes six 1-cup servings.


1 medium acorn or butternut squash (1¼ to 2 pounds)

2 tablespoons butter or margarine

1 medium yellow onion, sliced (1/2 cup)

2 medium-sized tart cooking apples (such as Granny Smith), peeled and sliced

1 teaspoon dried thyme leaves

¼ teaspoon dried basil leaves

2 14-ounce cans chicken broth (4 cups)

¼ cup half-and-half

1 teaspoon ground nutmeg

¼ teaspoon salt

¼ teaspoon white or black pepper


1. Heat oven to 350 degrees. Cut squash in half; remove seeds and fibers. Place cut sides up in 13-by-9-inch pan. Pour ¼ inch water into pan. Bake uncovered about 40 minutes or until tender. Cool. Remove pulp from rind and set aside.

2. Meanwhile, in heavy 3-quart saucepan, melt butter over medium heat. Add onion; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in apples, thyme and basil. Cook 2 minutes, stirring constantly. Stir in broth. Heat to boiling. Reduce heat; simmer uncovered 30 minutes.

3. Remove 1 cup apples with slotted spoon; set aside. Place one-third each of the remaining apple mixture and squash in a blender or food processor. Cover; blend on medium speed about 1 minute or until smooth, then pour into bowl. Continue to blend in small batches until all soup is pureed.

4. Return blended mixture and 1 cup reserved apples to saucepan. Stir in half-and-half, nutmeg, salt and pepper; cook over low heat until thoroughly heated.

Nutritional information

Each 1-cup serving contains:

190 calories

7 grams fat

20 milligrams cholesterol

670 milligrams sodium

690 milligrams potassium

6 grams fiber

5 grams protein

Source: "Betty Crocker Living With Cancer Cookbook"

Cancer Care magazine fall 2017 coverThis article appears in the fall 2017 issue of Cancer Care magazine.