Texas AgriLife Extension Service">

Dinner Tonight - Squash and Apple Soup

We are making Squash and Apple Soup on this week's "Dinner Tonight." Watch some simple steps to an amazing dinner for your family.

Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 4
Cost per Serving: $2.14

Utensils Needed
Baking sheet
Parchment paper
Potato masher or blender
Cutting board and knife


  • 1 butternut squash, peeled and cubed

  • 1 large onion, peeled and chopped

  • 4 cloves garlic, peeled and sliced

  • 1 medium apple, peeled, cored and sliced

  • 1 teaspoon ground ginger

  • 3 cups chicken stock

  • 1/4 cup chopped parsley

  • 1 tablespoon light sour cream


    1. Preheat oven to 400 degrees. Line baking dish with

      parchment paper. Placed peeled and cubed squash, sliced

      apples, chopped onion and sliced garlic on paper. Sprinkle

      ginger over all and mix gently. Roast in oven until tender

      and slightly brown; about 40 minutes.

    2. Remove from oven and place mixture in a saucepan. Add

      2 cups broth and puree with a potato masher or hand

      blender. Add remaining stock and simmer over medium heat

      until bubbly.

    3. Top with dollop of light sour cream and chopped


    Calories: 175
    Fat: 4g
    Cholesterol: 11 mg
    Sodium: 277 mg
    Total Carbohydrates: 30 g
    Dietary Fiber: 3 g

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