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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 126.8
  • Total Fat: 3.8 g
  • Cholesterol: 5.6 mg
  • Sodium: 720.8 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.5 g

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

Submitted by: KRAZZYLEGGS

Introduction

The apples give it a sweetness for a light Autumn soup. The apples give it a sweetness for a light Autumn soup.
Number of Servings: 8

Ingredients

    1 Tbsp. Vegetable Oil
    2 Cups Chopped Onion (about 2 medium onions)
    1 clove minced garlic
    1Tsp. dried thyme
    3 Cups chopped peeled apples
    4 Cups Chopped peeled Butternut squash
    4 Cups Chicken Stock ( I used Chicken Bovril by Knorr to prepare 4 Cups Boiling Water and 8 tsps. Knorr Chicken Bovril)
    1/2 Cup Half and Half Cream (10%)
    pinch of nutmeg
    Salt and Pepper to taste

Directions

1. In Soup Pot heat the oil
2. Add onions and saute about 7 minutes, until soft.
3. Add minced garlic to onions about one minute before finishing the saute
4. Add Squash, Apples, Chicken Stock and Thyme
5. Bring to Boil and then simmer, covered, for approximately 15 minutes.
6. Remove from heat and puree.
7. Return to stove and add 1/2 Cup cream and nutmeg then heat thoroughly on low heat.
8. Add salt and pepper to taste and serve

makes 8 one Cup servings.


Number of Servings: 8

Recipe submitted by SparkPeople user KRAZZYLEGGS.






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Member Ratings For This Recipe

  • I recently discovered a "cream" substitute made by Almond Breeze. I think I'll try it out with veg boullion to make a vegetarian version. I'll let you know how it goes - 10/28/09

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  • Everyone liked this soup when I introduced it to my family at Thanksgiving but I personally thought it was a little too tart because of the Granny Smith apples I used. Next time I will use Braeburn apples or one of each type to make the tartness a little more subtle. I also added a dash of cinnamon - 11/28/08

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  • This is yummy! It smells like Thanksgiving... - 10/21/08

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  • I saw a similar recipe in a magazine and made it vegan by subbing in vegetable broth for the chicken broth and earth balance soy spread for the butter (which my recipe had as opposed to the cream) I made it for a friend at work who is having dental problems and can't do solid foods-TASTY! - 9/30/08

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