Squash, Cider and Apple Soup

  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 40 mins

Ken Haedrich likes to mix "storage" vegetables, like carrots and squash, with fruit in soups. "The result is often a sweet and savory soup that I find very satisfying," he says.


2tablespoons unsalted butter
1large onion, finely chopped
3cups peeled and diced butternut squash
2large apples (any kind), peeled, cored and chopped
3cups reduced-sodium chicken or vegetable broth
1/4teaspoon salt
1-- bay leaf
1 1/2cups fresh apple cider (not apple juice)
2tablespoons light brown sugar
1/4teaspoon ground cinnamon
1/8teaspoon ground cloves


  1. Melt butter in a stockpot or large saucepan over medium heat. Stir in onion, cover, and cook 10 minutes.
  2. Add squash, apples, broth, salt and bay leaf. Bring to a boil. Reduce heat to medium-low; simmer, covered, until squash and apples are soft, about 20 minutes. Remove from heat.
  3. While soup simmers, pour cider into a medium skillet. Bring to a boil and cook until reduced to 4 or 5 tablespoons. Remove from heat.
  4. Remove bay leaf from soup. Spoon solids into a food processor. Process until smooth. Stir back into broth. Add reduced cider. Reheat soup, stirring in brown sugar and spices.

Recipe reprinted with permission from Ken Haedrich’s Soup Makes the Meal (Harvard Common Press, 2001). 

Nutritional Info *per serving

  • Calories 220
  • Glycemic Load 0
  • Fat 4g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1g
  • Cholesterol 10mg
  • Sodium 150mg
  • Potassium 730mg
  • Carbohydrate 45g
  • Fiber 4g
  • Sugars 16g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 150%
  • Vitamin C 230%
  • Calcium 6%
  • Iron 8%