butternut squash - apple soup

Name: Butternut Squash - Apple Soup
Cook time: 2 h
Yield: 8
Ingredients: 3 1/2 pound(s) butternut squash, halved lengthwise, seeds removed (1 large or 2 small); - salt and pepper; 2 tablespoon(s) unsalted butter; 1 - large onion, chopped; 2 - granny smith apples; 3 clove(s) garlic, chopped; 2 teaspoon(s) pumpkin pie spice; 6 cup(s) low-sodium chicken broth; 6 tablespoon(s) reduced-fat sour cream (optional)

(2 RATINGS)

77 Pinches 1 Photo

Carla Jaynes

Brooklyn, NY

Updated on Feb 11, 2012

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!

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prep time

cook time 2 Hr

method ---

yield 8 serving(s)

Ingredients

3 1/2 pounds butternut squash, halved lengthwise, seeds removed (1 large or 2 small)
- salt and pepper
2 tablespoons unsalted butter
1 - large onion, chopped
2 - granny smith apples
3 cloves garlic, chopped
2 teaspoons pumpkin pie spice
6 cups low-sodium chicken broth
6 tablespoons reduced-fat sour cream (optional)

How To Make butternut squash - apple soup

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.

Step 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.
Step 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.
Step 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!
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