Butternut Squash - Apple Soup

1
Carla Jaynes

By
@Carlaloo

This recipe came from All You magazine. It's a perfect fall/winter soup, warming you up on a cold day. The pumpkin pie spice gives it a comfort food taste. Plus, it's quite healthy!

Rating:

★★★★★ 2 votes

Comments:
Serves:
8
Cook:
2 Hr

Ingredients

  • 3 1/2 lb
    butternut squash, halved lengthwise, seeds removed (1 large or 2 small)
  • ·
    salt and pepper
  • 2 Tbsp
    unsalted butter
  • 1
    large onion, chopped
  • 2
    granny smith apples
  • 3 clove
    garlic, chopped
  • 2 tsp
    pumpkin pie spice
  • 6 c
    low-sodium chicken broth
  • 6 Tbsp
    reduced-fat sour cream (optional)

How to Make Butternut Squash - Apple Soup

Step-by-Step

  1. Preheat oven to 375ºF; line a large baking sheet with foil. Place squash cut sides up on sheet, sprinkle with salt and pepper and cover with foil. Roast until soft, about 1 hour 15 minutes. Cool slightly, then scoop out flesh with a large spoon. Discard skins.
  2. In a large pot, melt butter over medium heat. Add onion, sprinkle with salt and cook, stirring, until soft, about 8 minutes. Do not allow onions to brown. Peel, core and roughly chop apples. When onion is soft, add garlic and chopped apples to pot and cook, stirring, for 3 minutes. Add pumpkin pie spice; stir for 1 minute. Stir in squash and broth; bring to a boil over high heat. Reduce heat to low and simmer until apples are completely soft, 25 minutes.
  3. Working in batches, puree soup in a blender until smooth. Season with salt and pepper. Return soup to pot and place over low heat to keep warm.
  4. Divide soup among 8 bowls and serve immediately. If desired, drop a dollop of sour cream in the middle of each. I used Gruyere instead of sour cream, and it was delicious. However, the soup really doesn't need anything on top!

Printable Recipe Card

About Butternut Squash - Apple Soup

Course/Dish: Soups Vegetable Soup
Other Tag: Healthy



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