Thanksgiving Soup


Soup, Chili & Stew
Thanksgiving Soup

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Great for holiday dinners! A warm mug of this soup makes a satisfying snack on a chilly day.

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Servings and Ingredients

Serves 6
4 c. peeled, seeded and cubed butternut squash
1 small onion, cut in wedges
1 Granny Smith apple, peeled, cored and cubed
4 c. water
1 tbsp. sugar
2 tsp. vegetable broth powder
½ tsp. rosemary, crushed
1 c. soymilk
seasoned dry bread crumbs, optional


  1. Combine squash, onion, apple, water, sugar, vegetable broth powder and rosemary in a soup pot.
  2. Bring to a boil. Reduce heat and simmer until squash is very tender, 30 to 40 minutes.
  3. Puree the soup in a blender until smooth.
  4. Return soup to the pot. Stir soymilk into soup and heat gently until warmed through.
  5. Serve topped with bread cubes, if desired.

Nutrition facts


109 Calories per serving

Amounts Per Serving

  • Total Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 224mg
  • Total Carbohydrates: 24g
  • Protein: 4g

Recipe Source:

Iowa Soybean Promotion Board.