Home | Blog | Recipes Squash soup Share on Facebook Share on Twitter Share on Linkedin Share by email Simply a fall classic. Servings : 6 to 8 Preparation : 25 minutesCooking : 20 minutes Ingredients 1 acorn or butternut squash 4 apples, diced 1 onion, diced 1 potato, diced 30ml (2 tbsp.) butter or vegetable oil 1.5 liters (6 cups) chicken or vegetable broth Salt and pepper to taste 150 ml (2/3 cup) milk 1 tomato, diced (optional) 45 ml (3 tbsp.) fresh cilantro (optional) Methods Peel the squash. Remove the seeds from the squash then cut everything into large cubes. (It takes longer, but the soup tastes better this way). In a large saucepan, melt the butter, add the squash, apples, onion and potato. Cook until the first drops of liquid appear. Pour in the broth, then simmer over medium heat for 20 minutes. Add salt and pepper. When all the vegetables are cooked, put them in a blender, and purée until smooth. Add the milk and mix once again. When ready to serve, garnish each bowl with the tomato and cilantro. You will also like Ratatouille with spaghetti squash For a different take on the classic spaghetti squash… Read more Taste squash differently this fall (recipe!) It’s squash season! Have you noticed that the fruit and vegetable section of your … Read more