Creamy Butternut Squash & Apple Soup
- Number of Servings: 12
Ingredients
Directions
2 tbsp unsalted butter1 medium yellow onion, chopped1 butternut squash, about 3 lbs., peeled, seeded & cut into 1" cubes6 cups low-sodium chicken broth4 medium Granny Smith apples, peeled, cored & chopped1/4 tsp freshly ground nutmeg4 pinches of Spanish saffron threads, about 1 tsp (optional) or 1 tsp sweet curry (optional)2 cups fat-free half & halfSalt & freshly ground pepper, to taste
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.
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.
Nutritional Info 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
Member Reviews
-
FRANCINEW2
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
-
GETFIT-BEFIT
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
-
ELDERFLOWER
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
-
KRYSTAJACKSON
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