Banana Squash Soup with Sweet Potato and Green Apple


Super healthy delicious soup for the winter. You can add coconut milk for more richness.

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
6 servings


  • 1 tablespoon coconut oil

  • 1 tablespoon butter

  • 1 white onion, diced

  • 3 cloves garlic, chopped

  • salt and ground black pepper to taste

  • 1 pound banana squash, cubed

  • 1 pound sweet potatoes, cubed

  • 1 green apple, cubed

  • 4 cups chicken broth, or as needed

  • 1 tablespoon chopped fresh basil

  • 1 tablespoon curry powder

  • 1 teaspoon crushed bay leaf


  1. Heat coconut oil and butter together in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil-butter mixture until slightly softened, 1 to 2 minutes. Season with salt and black pepper.

  2. Stir squash, sweet potatoes, and apple into the onion mixture and cook until heated through, about 5 minutes. Pour in chicken broth and bring to a boil; add basil, curry powder, and bay leaf. Reduce heat and simmer until sweet potatoes and apple are softened, 15 to 20 minutes. Remove from heat and season with salt and pepper.

  3. Puree soup in the pot with a hand blender until smooth.

Nutrition Facts (per serving)

154 Calories
5g Fat
28g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 154
% Daily Value *
Total Fat 5g 6%
Saturated Fat 3g 17%
Cholesterol 5mg 2%
Sodium 57mg 2%
Total Carbohydrate 28g 10%
Dietary Fiber 4g 16%
Total Sugars 9g
Protein 3g
Vitamin C 13mg 65%
Calcium 56mg 4%
Iron 1mg 7%
Potassium 331mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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