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Squash Soup with Broken Walnut, Apple and Green Onion Relish

From: Holiday Treats

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Serves 6 to 8


Total Time: 1 ½ hours
Level: Easy


  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 to 2 ribs celery, chopped
  • 2 ½ pounds cubed butternut squash (1 large or 2 small squash, peeled and cut into 2-inch cubes)
  • 1 apple, peeled, cored and chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 5 cups water
  • ½ cup Greek yogurt, diluted with 2 tablespoons milk
  • 1 cup Diamond walnuts, toasted and broken into small pieces
  • ½ apple, cut into ¼-inch cubes
  • 1 green onion, green part only, minced
  • ¼ teaspoon chopped fresh thyme leaves
  • 1 teaspoon freshly squeezed lemon juice


In a large saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and celery; cook, stirring until translucent, about 4 minutes. Add the squash, apple, salt and pepper; cook, 2 minutes. Pour over the water and bring to a boil; reduce the heat and cook stirring occasionally until the squash is tender, about 20 minutes.

Set aside to cool for 30 minutes before blending in batches to a smooth puree, in a blender. Transfer to a clean saucepan, thinning with a little water if necessary. Reheat and taste for seasoning, before serving.

To make the relish: Preheat oven to 350 degrees. To toast walnuts, spread evenly on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes; set aside. In a small bowl, combine the walnuts, apples, green onion, thyme and lemon juice.

To serve: Ladle the hot soup into warmed bowls, garnish with a drizzle of Greek yogurt and a tablespoon of the Broken Diamond Walnut Relish.

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