Total Time
Prep 15 mins
Cook 0 mins

What a delicious Fall soup this is - fantastic for Thanksgiving!!

Ingredients Nutrition


  1. Heat oil over medium heat in a stock pot or a large pot. Add onions and garlic and cook gently 2-3 minutes or until soft and fragrant.
  2. Add squash, sweet potato and apples. Stir to combine. Add next 5 ingredients. Bring to boil. Reduce heat, cover and simmer for 30 minutes or until squash is very tender.
  3. Purée soup. Return to low heat for 5 minutes to warm soup. Stir in evaporated milk. Taste and adjust seasoning if necessary.
Most Helpful

This soup was SO good. I am recently allergic to onion and garlic and have been convinced I couldn't find a good soup without those ingredients. Needless to say, I left them out of this recipe and it was still amazing! I did saute some chopped celery in the first step instead. I didn't have any thyme so I just left it out. I toasted the squash seeds with some olive oil and salt and garnished the soup with them. It was perfect. I didn't think my husband would like it, but he had 2 bowls!

kllywlmt January 24, 2014

Delicious!! This is definitely restaurant quality soup! Made written and would not change a thing. Was cream with such wonderful flavors from the apple, rosemary, squash and sweet potato, what a winning combo. Will make again. Thanks so very much for the post.

Debbwl October 18, 2010