Experience the vibrant flavors of autumn with our spicy squash-apple chowder. This comforting soup showcases the best of the season, with hearty squash and crisp apples at their peak freshness. Infused with a touch of warmth from aromatic spices, it’s a satisfying blend of sweet and savory flavors. Whether served as a cozy meal or a starter, our chowder brings the essence of fall to your table, capturing the essence of the season in every spoonful.

Spicy Squash-Apple Chowder

Embrace the autumn spice with your own spicy squash-apple chowder. Infused with homegrown goodness, this comforting chowder blends the earthiness of squash with the sweet tang of apples for a soul-warming delight.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Soup
Servings 6 servings


  • 2 medium butternut squash (peeled, seeds and fibers scooped out, cut into 1/2 inch cubes)
  • 4 cups vegetable broth
  • 2 medium McIntosh apples (peeled, cored, and cut into 1/2 inch cubes)
  • 4 ancho chiles
  • 1/2 tsp ground cumin
  • 3 tsp salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1/4 cup sliced almonds, toasted


  • Please the squash and the vegetable broth in a large saucepan and bring to a boil over medium heat.
  • Reduce the heat and simmer for 5 minutes.
  • Add the apples and simmer until the squash and apples are tender but not mushy, about 5 minutes longer. Set aside.
  • Place the chilies in a small saucepan and cover with water. Bring to a simmer, weighting the chilies down with a small lid. Simmer until tender, about 5 minutes.
  • Drain the chilies, reserving the cooking liquid. Stem and seed the chilies and puree them in a blender with 3 tablespoons of the reserved cooking liquid. Set aside.
  • Drain the squash and apples, reserving the broth. Take out 3 cups of squash and apples and set aside. Place the remaining squash and apples in a food processor with 4 1/2 cups of the cooking liquid. Puree until smooth.
  • Scrape the puree into a saucepan and stir in the reserved squash and apples. Stir in the cumin, salt and pepper.
  • Divide among 6 bowls and swirl a little of the ancho paste into each bowl. Sprinkle with almonds and serve immediately.


This recipe was published in the November 16, 1994 edition of NY Times Magazine. (pp 71-72)
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Do you have a recipe that you’d like to share with our community? Click here to share your recipe now!