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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 135.2
  • Total Fat: 3.1 g
  • Cholesterol: 7.9 mg
  • Sodium: 709.8 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 1.5 g
  • Protein: 3.9 g

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

Submitted by: PRIMA_DONNA
Creamy Butternut Squash & Apple Soup

Introduction

Delicious first course for winter holiday meals. Delicious first course for winter holiday meals.
Number of Servings: 12

Ingredients

    2 tbsp unsalted butter
    1 medium yellow onion, chopped
    1 butternut squash, about 3 lbs., peeled, seeded & cut into 1" cubes
    6 cups low-sodium chicken broth
    4 medium Granny Smith apples, peeled, cored & chopped
    1/4 tsp freshly ground nutmeg
    4 pinches of Spanish saffron threads, about 1 tsp (optional) or 1 tsp sweet curry (optional)
    2 cups fat-free half & half
    Salt & freshly ground pepper, to taste

Directions

In a large soup pot, over medium heat, melt butter and saute' onion, stirring occasionally, until tender, 4 to 6 minutes.
Add the squash and broth, bring to a boil and reduce heat to medium-low.
Simmer, stirring occasionally, until the squash is tender when pierced with a fork.
Add chopped apples, saffron or curry (if desired) and nutmeg.
Simmer until the apples are tender, stirring occasionally. Using a food processor or blender, puree the soup in batches until smooth.
Be extremely careful not to overfill the processor/blender container which could cause severe burns.
Return the soup to the pot and stir in half and half. Season, to taste with salt and pepper.


Number of Servings: 12

Recipe submitted by SparkPeople user DONNAC1188.






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Member Ratings For This Recipe



  • 26 of 27 people found this review helpful
    YOU DON'T HAVE TO PEEL THE BUTTERNUT! JUST CUT IT IN HALF TAKE THE SEEDS OUT AND PLACE THE INNER PART OF THE BUTTERNUT FACE DOWN (THIS MEANS THE SKIN THAT YOU WOULD OF PEELED OFF IS FACING UP). WHEN DONE (IT WILL FEEL SOFT) .. SCOOP OUT THE SQUASH YUMMM! A LOT BETTER THEN PEELING!!! - 11/15/09

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  • Very Good
    20 of 22 people found this review helpful
    I make a similar recipe, only I leave out the half & half...less fat and cholesterol. When serving I'll put a dollop of Fat Free yogurt on the soup with a sprinkling of chopped pecans. - 5/12/08

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  • Very Good
    12 of 13 people found this review helpful
    I converted this to a crockpot recipe for convenience. My guests didn't even know it was 'healthy'! - 11/27/08

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  • Incredible!
    11 of 11 people found this review helpful
    This soup is so delicious and surprisingly sweet! I used almond milk instead of half and half but it still turned out creamy and wonderful. Since I opted to use curry powder, rather than saffron, I topped the steaming soup with a dash of cinnamon, which really brought everything together nicely. - 11/23/11

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  • Very Good
    10 of 10 people found this review helpful
    Made this yesterday to have for supper today. I used butter cup squash because that is what I have from the garden. I used curry and my locally picked apples, and 2% milk because I didn't want to go to the store for half & half. Was enjoyed by all. Great and easy recipe. - 11/1/09

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  • 9 of 9 people found this review helpful
    For easy peeling of any hard squash: prick with tines of fork few times, microwave two mins. Then halve, peel, prepare and cook or crockpot the squash. - 1/19/10

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  • Incredible!
    8 of 8 people found this review helpful
    Delicious! Added a bit of cinnamon with the nutmeg. - 1/11/09

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  • Incredible!
    8 of 8 people found this review helpful
    great soup. We left out the half and half and just topped each bowl with a small amount of fat free plain yogurt. - 11/22/08

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  • Incredible!
    7 of 7 people found this review helpful
    I used skim milk instead of half and half. Loved it, thanks for sharing! - 1/21/12

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  • Good
    6 of 6 people found this review helpful
    if i make this again, i will reduce the half and half as it ended up too creamy. it's tasty, though! - 10/7/08

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  • 4 of 4 people found this review helpful
    Try some low fat coconut milk ---- it is so crazy delicious! - 11/28/10

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  • 4 of 4 people found this review helpful
    this is just like a recipe I have made for years except I have never used the fat free half & half - so I am really excited about making that change (from, I hate to tell you, heavy cream)! And I don't use saffron - the curry flavor is perfect. - 11/22/08

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  • Incredible!
    4 of 4 people found this review helpful
    What a great idea to combine butternut squash with tangy apples! - 5/12/08

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  • Very Good
    3 of 3 people found this review helpful
    I made this tonight without the 1/2 & 1/2 and I roasted the butternut. This was delicious. I put a drizzle of Maple Syrup on the kids to entice them...it worked!
    It is a wonderful soup! - 10/19/08

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  • Incredible!
    3 of 7 people found this review helpful
    I agree with missveganlove that I would subsititute olive oil for butter, Vegetarian broth for chicken broth and soy milk for half and half. This is a great recipe for a fast lunch or a snack. I will definitely make it! - 5/11/08

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  • Incredible!
    3 of 3 people found this review helpful
    i would make this again and again and again! my 16yo boy liked it very much also. just 1 prob. - does anyone know an easy way to peel butternut squash? - 5/7/08

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  • Incredible!
    3 of 4 people found this review helpful
    This great recipe is wide open for improvisation! The first time I used 2 tsp. curry in the butter with the onion to develop the curry flavor. I've made it with persimmon pulp too. I like HEHC2GOOD's herbs and I've used apple juice instead of cream and yam instead of squash! FUN to play with. - 1/8/08

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  • Incredible!
    2 of 2 people found this review helpful
    Love it!! I cooked the squash in the oven beforehand with a little olive oil, Salt and Pepper. It made it so much easier to peel it and reduced the cooking time. I did not add the cream and the soup was still fantastic. Thank you for Sharing!! - 1/4/13

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  • Very Good
    2 of 2 people found this review helpful
    Delicious! - 10/15/12

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  • Incredible!
    1 of 1 people found this review helpful
    I loved this! And I left out the cream and didn't miss it at all. Also cut the effort- left the peel on the apples and blended with an immersion blender instead of a stand blender and still perfectly smooth but extra fiber from the peels and easier clean up! - 2/10/11

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  • Incredible!
    1 of 1 people found this review helpful
    I roasted the squash for 1 hour, split in half cut side down on a foiled cookie sheet 350 1 hour. Followed the rest exactly, lovely, topped with spoonful of low fat sour cream. Yummy - 1/17/11

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  • Incredible!
    1 of 1 people found this review helpful
    I added a dash of cinnamon and paprika. I think it was too much onion, so next time, I'll probably only use 1/2 or mybe even a 1/4 of an onion...BUT absolutely incredible! Thanks for sharing! - 11/30/09

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  • Incredible!
    1 of 2 people found this review helpful
    Time consuming to peel and cube the squash and apples but so delicious! A wonderful fall soup that is being added to my repertoire! My slight adjustments were a lot of pepper and using half soy milk, half 2% milk instead of half and half since that's what I had in the house. Thanks for the recipe! - 10/23/09

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  • Incredible!
    1 of 3 people found this review helpful
    so yummy!!! I make it with vegatable broth ...a nice meal for someone that cannot have glueten. - 10/28/08

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  • 1 of 2 people found this review helpful
    I have a similar recipe using pumpkin puree instead which works great! Curry should be added to the onion and oil just before the onion is cooked to get the best results! While half & half makes a richer soup, I use 1% or skim milk instead. - 5/11/08

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