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Spicy Apple Squash Soup
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5 from 1 vote

Spicy Apple Squash Soup

Spicy apple squash soup is a delicious, savory bowl of comfort that packs a punch thanks to the salsa! Perfect for warming up on chilly fall days.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Soups and Stews
Cuisine: American
Diet: Diabetic, Vegan
Keyword: easy dinner recipes, spicy apple squash soup, squash soup
Servings: 6
Calories: 150kcal
Author: Diabetic Foodie


  • 1 tablespoon olive oil
  • 1 cup onion (chopped)
  • cups vegetable broth
  • 1 cup Roasted Tomatillo Salsa (or bottled salsa verde)
  • 1 cup water
  • 1 pound butternut squash (peeled, seeded, and cut into 1-inch cubes)
  • 2 medium apples (diced)
  • ½ teaspoon dried rosemary leaves
  • ¼ teaspoon ground coriander
  • ¼ teaspoon white pepper (or regular pepper)
  • ½ cup sliced almonds (toasted)


  • In a large soup pot, heat the olive oil over medium heat. Once hot, add the onion and cook, stirring occasionally, for about 10 minutes or until tender.
    1 tablespoon olive oil, 1 cup onion
  • Add the broth, salsa, water, squash, ¾ of the apples, rosemary, coriander, and white pepper. Stir, then bring everything to a boil.
    1¼ cups vegetable broth, 1 cup Roasted Tomatillo Salsa, 1 cup water, 1 pound butternut squash, 2 medium apples, ½ teaspoon dried rosemary leaves, ¼ teaspoon ground coriander, ¼ teaspoon white pepper
  • Reduce the heat to low, cover, and cook, stirring occasionally, for 20 to 30 minutes or until the squash is tender.
  • Use an immersion blender to purée the soup right in the pot. Process until smooth.
  • Pour into bowls and garnish with the almonds and remaining diced apples.
    2 medium apples, ½ cup sliced almonds


This recipe is for 6 servings of soup.
To reduce the sodium, use no-salt-added broth and make the Roasted Tomatillo Salsa without any added salt. 
Leftovers can be stored in an airtight container in the refrigerator for up to five days.


Serving: 1cup | Calories: 150kcal | Carbohydrates: 20.5g | Protein: 3g | Fat: 6.4g | Saturated Fat: 0.7g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 4.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 145.6mg | Potassium: 437.5mg | Fiber: 4.5g | Sugar: 9.7g | Net carbs: 16g