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Cream of Squash or Pumpkin & Apple Soup

From Lynne Wilson


2 Tbsp. butter or margarine
⅓ cup onion, chopped
⅔ cup celery, chopped
3 cups squash or pumpkin, peeled, ½-inch cubes
2 lbs. apples, peeled, cored, and thickly sliced (4 - 5 apples)
3 cups Chicken Broth
1 cup water
¼ cup rice, uncooked
1 cup light cream
¼ tsp. salt
2 tsp. sugar (or to taste)
¼ tsp. nutmeg


Melt the butter in a 4-quart saucepan. Add the onion and celery and sauté until soft. Add the squash, apples, broth, water, and rice. Cover and bring to a boil. Lower the heat and simmer covered, for about 20 minutes or until the rice and squash are done.

Remove from the heat and puree in small batches. Return to the pan and stir in the cream, salt, sugar, and nutmeg. Heat gently. Don’t boil.

Sprinkle nutmeg over each serving.

You can use any winter squash or pumpkin and any apple that isn’t too tart.