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Spicy Apple Squash Soup

Spicy apple squash soup is a delicious, savory bowl of comfort that packs a punch thanks to the salsa! Perfect for warming up on chilly fall days.
Author: Diabetic Foodie
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6

Ingredients 

Instructions

  • In a large soup pot, heat the olive oil over medium heat. Once hot, add the onion and cook, stirring occasionally, for about 10 minutes or until tender.
    1 tablespoon olive oil, 1 cup onion
  • Add the broth, salsa, water, squash, ¾ of the apples, rosemary, coriander, and white pepper. Stir, then bring everything to a boil.
    1¼ cups low-sodium vegetable broth, 1 cup Roasted Tomatillo Salsa, 1 cup water, 1 pound butternut squash, 2 medium apples, ½ teaspoon dried rosemary leaves, ¼ teaspoon ground coriander, ¼ teaspoon white pepper
  • Reduce the heat to low, cover, and cook, stirring occasionally, for 20 to 30 minutes or until the squash is tender.
  • Use an immersion blender to purée the soup right in the pot. Process until smooth.
  • Pour into bowls and garnish with the almonds and remaining diced apples.
    2 medium apples, ½ cup sliced almonds

Notes

This recipe is for 6 servings of soup.
To reduce the sodium, use no-salt-added broth and make the Roasted Tomatillo Salsa without any added salt. 
Leftovers can be stored in an airtight container in the refrigerator for up to five days.

Nutrition Info Per Serving

Nutrition Facts
Spicy Apple Squash Soup
Serving Size
 
1 cup
Amount per Serving
Calories
150
% Daily Value*
Fat
 
6.4
g
10
%
Saturated Fat
 
0.7
g
4
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
1.2
g
Monounsaturated Fat
 
4.1
g
Cholesterol
 
0
mg
0
%
Sodium
 
145.6
mg
6
%
Potassium
 
437.5
mg
13
%
Carbohydrates
 
20.5
g
7
%
Fiber
 
4.5
g
18
%
Sugar
 
9.7
g
11
%
Protein
 
3
g
6
%
Net carbs
 
16
g
* Percent Daily Values are based on a 2000 calorie diet.