Spiced Apple and Butternut Squash Soup



  • 3 teaspoons olive oil, divided
  • 2 cup Granny Smith apples, peeled (1 sliced and 1 chopped)
  • 1 large chopped shallot
  • 4 cups (32 ounces) boxed butternut squash soup
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon Freshly grated nutmeg (optional)


1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat; cook apple slices, stirring until golden (about 2–3 minutes). Transfer to a plate. Add remaining 1 1/2 teaspoons oil to skillet; cook chopped apple and shallot over medium heat, stirring until golden (about 2–3 minutes).

2. Place soup in a large saucepan; bring to a boil. Stir in chopped apples and shallot, nutmeg, and cinnamon; simmer until apples are tender (about 6 minutes).

3. Ladle the soup into bowls; top with the remaining cooked apple slices. Dust with freshly grated nutmeg, if desired; serve.

  • Prep Time:
  • Cook Time:
  • Yield: Makes: 3 servings (Serving size: about 1 cup)

Nutritional Information

Calories per serving: 154
Fat per serving: 5g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 0g
Cholesterol per serving: 0mg
Protein per serving: 2g
Carbohydrate per serving: 26g
Sugars per serving: 11g
Fiber per serving: 4g
Iron per serving: 1mg
Sodium per serving: 281mg
Calcium per serving: 46mg