Apple Squash Soup

Again with the apples! This time in soup. But not just any soup – quite possibly my favourite soup in the world. In this heartwarming potage, earthy butternut squash plays beautifully off of sweet-tart apples and warm spices.

Five spice powder is a wonderfully aromatic blend of spices used in Chinese cuisine – cloves, cinnamon, Sichuan pepper, fennel seeds and star anise. It hints at pumpkin pie, but is a touch more exotic. It’s worth looking for (and makes this soup really special!) but if you can’t find it, allspice can be used in a pinch.

The squash and apples are simmered until completely soft, before being blitzed with an immersion blender. The rich, creamy soup that results tastes indulgent even without actual cream, but a splash does take it over the top; I add it when serving to special guests.

Apple Squash Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 2 tbsp butter
  • 1 medium onion, diced
  • 1 medium butternut squash, peeled and chopped
  • 1 large apple, peeled, cored and chopped
  • 1 L (1 quart) chicken stock
  • ⅛ tsp chinese five spice
  • 1 tbsp fresh sage, or 1 tsp dried
  • ½ cup cream, optional
  • salt and pepper, to taste
Instructions
  1. Melt butter in a large pot over medium heat. Add onions and saute until just translucent, not browned, about 5 minutes.
  2. Add squash and apple, then stir in chicken stock, five spice and sage. Bring mixture to a boil, then reduce heat and simmer, covered, until squash is very soft, about 30 minutes.
  3. Puree soup using an immersion blender, or else puree in batches using a regular blender. Stir in cream, if using, and return to a simmer. Season with salt and pepper.

 

  • christine

    This is my first time on your blog, so I just wanted to say hello first. And your soup looks like a hot bowl of fall. I’m definitely familiar with Chinese 5 spice, but I’ve never cooked with it before. It sounds like an awesome flavor addition to the apples and squash. Yay for fall! I adore it :)

    • foodess

      Hi Christine, welcome! :-) The five spice is really yummy with squash – you could even just sprinkle it on top of olive oil-brushed squash slices and roast them. Yay for fall indeed!

  • http://twitter.com/MsBibiB BB’sCulinaryJourney

    That looks so delicious and comforting. I bet it smells heavenly :)

    • foodess

      Thanks BB, it definitely smells like fall comfort food!

  • Vicky

    Really want to try this at home! Looks and Sounds Delish

    • foodess

      Thank you, Vicky!

  • http://twitter.com/theindolentcook leaf

    I love the juxtaposition of the orange and blue colours in your photographs here. A very wholesome soup, and I like the exotic touch of spice.

    • foodess

      Thanks, Leaf :-)

  • http://twitter.com/lynneux Lynne Polischuik

    You totally read my mind! Just glanced at the squash I heaved home from the West End market this morning and thought “soup with apples”–then sat down and immediately happened upon this recipe :) I love the idea of five spice powder–I usually go the Madras curry powder route in squash soup, but am definitely going to give this a swing. And seriously: These photos are amazing. This blog just gets better and better with every post. Cheers Jenn !

    • foodess

      I’m so glad I read your mind! And thank you so much for your nice comments, Lynne, you make my day :-)

  • Liz

    Made this soup for dinner tonight, with your grilled apple & cheddar cheese sandwiches on the side. Perfect soup & sandwich combo for this time of year… especially for those of us with apple stash to work through. Thanks so much!

    • foodess

      You’re most welcome! Good thought on combining the two, that didn’t cross my mind!

  • Your Newest Fan

    What type of apple would you choose?

    • foodess

      I’ve used many different varieties – this time I used granny smith for a bit of tartness. They’ve all been good!

  • Cheryl

    This was perfect!! I did add a little more of the Chinese 5 Spice to make it a tad bit sweeter, but it was good either way. Thank you so much for posting this recipe!!!

  • Natalie

    I made this for Thanksgiving and it was wonderful!! I omitted the cream, doubled the chinese 5-spice and added goat cheese on top. Amazing! Thank you very much for the recipe!

  • Guest

    I’ve made this soup twice now since discovering your wonderful blog about a month ago (i’m addicted). This time I doubled the batch since the soup is so good we gobble it up very fast. It’s a nice, healthy add on to lunches! Next time, I may try adding in

  • Amanda Amos

    I’ve made this soup twice now since discovering your wonderful blog about a month ago (i’m addicted). This time I doubled the batch since the soup is so good we gobble it up very fast. It’s a nice, healthy add on to lunches! Next time, I may try adding in some sweet peppers and a little bit of blanched spinach for an extra hit of veggies.

    • foodess

      YAY! I’m so happy to have you addicted :) Glad you’re enjoying the soup!

  • Heather Boersma

    If I don’t have five spice, is there something i can replace it with?