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Spicy squash and apple soup

Seasonal veggies and fruit make this the ultimate fall soup.



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


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.


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

Cooking time: 20 min - 25 min

Yields 8 servings


Recipe and photo provided by Dairy Farmers of Canada. For more recipe ideas, visit https://dairyfarmersofcanada.ca/en/canadian-goodness.

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