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View more "Soups & Creams" recipes Spicy Squash and Apple Soup Recipe

Spicy Squash and Apple Soup

Dairy Farmers of Canada
Add to Calendar 11/19/2017 10:00 AM 11/19/2017 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

3 lb (1.5 Kg) acorn or butternut squash
1 tbsp (15 mL) butter
1 large onion, chopped
1 jalapeno pepper, seeded and chopped
1 large garlic clove, minced
2 tsp (10 mL) ground cumin
1/4 tsp (1 mL) ground nutmeg
2 apples, peeled, cored and chopped
2 carrots, sliced
3-4 cups (750 mL to 1 L) chicken stock
1 cup (250 mL) 35 % cream
1/3 cup (80 mL) chopped fresh coriander or parsley
1 tsp (5 mL) salt
Pepper, to taste

Yields: 8 servings

See full recipe: https://www.dairygoodness.ca/recipes/spicy-squash-and-apple-soup?source=calendar
Spicy Squash and Apple Soup true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Soups & Creams
  • Cooking Time 20 - 25 mins
  • Yields 8 servings
  • Course Soups & Creams
  • Cooking Time 20 - 25 mins
  • Yields 8 servings

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.


Ingredients

3 lb (1.5 Kg) acorn or 
butternut squash
1 tbsp (15 mL) butter
1 large onion, chopped
1 jalapeno pepper, seeded and chopped
1 large garlic clove, minced
2 tsp (10 mL) ground cumin
1/4 tsp (1 mL) ground nutmeg
2 apples, peeled, cored and chopped
2 carrots, sliced
3-4 cups (750 mL to 1 L) chicken stock
1 cup (250 mL) 35 % cream
1/3 cup (80 mL) chopped fresh coriander or 
parsley
1 tsp (5 mL) salt
Pepper, to taste

Preparation

Peel squash; cut in half and discard seeds. Cut into 1-inch (2.5 cm) chunks. This should yield about 6 cups (1.5 L). Melt butter in a large saucepan over medium heat. Add onion, jalapeno, garlic, cumin and nutmeg; cook a 4, 5 min until onion is soft.

Add apples, carrots, squash and 3 cups (750 mL) chicken stock; bring to a boil. Reduce heat, cover and simmer about 20 min or until vegetables are tender.

Purée in a food processor until smooth. Return to saucepan, stir in cream, coriander, salt and pepper. Thin with remaining chicken stock as necessary.

Drizzle with cream and garnish with fresh coriander.

Tips

Substitute 1/4 to 1/2 tsp (1 to 2 mL) cayenne pepper for jalapeno in this hearty fall soup.

53 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Nutritional Info

Per serving
Energy: 187 Calories
Protein: 3 g
Carbohydrate: 23 g
Fat: 11 g
Fibre: 3 g
Sodium: 671 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 7 % / 79 mg
Vitamin A: 51 % / 509 mcg
Magnesium: 20 % / 49 mg
Vitamin B6: 16 % / 0.3 mg
Thiamin: 14 % / 0.2 mg

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

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