Fall Squash and Apple Soup


  • 2 tablespoons butter
  • 2 carrots, peeled and sliced
  • 1 small onion, peeled and sliced
  • 2 ribs celery, thinly sliced
  • 20 oz assorted fall squash, peeled and cut
  • 2 apples, core removed, cut into large dice
  • 6 cups chicken or vegetable stock
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon salt
  • Freshly ground pepper

This delicious soup combines two of fall’s favorite flavors – fragrant, crisp fall apples and sweet squashes.

Serves 8


In a large saucepot, melt the butter over medium heat. When the butter begins to bubble, add the carrots, celery and onions.

Cook, without color, for about 10-12 minutes. Add the squash, apples, stock and cinnamon. Bring to a boil, then simmer for 25-30 minutes or until the squash is tender.

In small batches, blend the soup thoroughly. Season with salt and pepper.