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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 129.4
  • Total Fat: 2.3 g
  • Cholesterol: 5.4 mg
  • Sodium: 1,643.9 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 1.5 g
  • Protein: 3.2 g

View full nutritional breakdown of Roasted Butternut Squash & Apple Soup calories by ingredient
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Roasted Butternut Squash & Apple Soup

Submitted by: BARBSHAKESPEARE

Introduction

This recipe by chef Terry Conlan is a favorite fall and winter soup at the Lake Austin Spa Resort. This recipe by chef Terry Conlan is a favorite fall and winter soup at the Lake Austin Spa Resort.
Number of Servings: 6

Ingredients

    3 cups chopped seeded and peeled butternut squash
    1 cup chopped onions
    1 baking apple, cored and quartered (Macintosh, Jonathan or Granny Smith)
    1/2 teaspoon canola oil
    1 tablespoon minced fresh ginger
    1 garlic clove, minced
    6 cups vegetable stock, divided
    1 tablespoon cornstarch
    1 tablespoon curry powder
    1/8 teaspoon cayenne pepper
    salt & freshly ground black pepper
    1/2 cup evaporated skim milk
    2 ounces reduced-fat cream cheese, cubed

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Directions

1. Combine squash, onion, apple and canola oil in a bowl; toss to coat.
2. Arrange vegetables in a single layer on a baking sheet.
3. Bake at 400F for 30 minutes.
4. Remove roasted vegetables to a blender or food processor and add ginger, garlic and about 1 1/2 cups of the stock; purée, adding more stock if necessary.
5. Use a little of remaining stock to deglaze the baking sheet; pour into a large soup pot over medium heat.
6. Combine 2 tablespoons of stock with cornstarch in a bowl and whisk until smooth.
7. Toast curry powder in a dry skillet until it begins to give off a nutty fragrance.
8. Add cornstarch mixture, curry powder, remaining stock, cayenne pepper, salt and pepper to soup pot.
9. Cook until slightly thickened, stirring frequently.
10. Reduce heat to a simmer and cook for 20 minutes.
11. Add milk and cream cheese; heat through until the cheese melts.
12. Correct seasonings.
13. Serve hot, garnished with minced chives, if desired.


Number of Servings: 6

Recipe submitted by SparkPeople user BARBSHAKESPEARE.






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