Harvest Butternut Squash Soup
- Number of Servings: 6
Ingredients
1/2 Butternut Squash - baked just long enough to soften it, cut into 1-2" pieces1/2 large Sweet Potato - peeled and sliced1 medium Apple - peeled, cored and chopped1/2 pint Half and Half16 oz All Natural or Organic Stock (chicken or vegetable)1/2 - 1 cup Red Onion - diced1 clove Garlic - minced1/4 cup Olive Oil - for sauteing Salt to taste
Saute onion and garlic in a pan with a few tbsps olive oil until tender and translucent.
Peel and cut sweet potato into slices - add to pan. Add a bit more olive oil and some of the stock.
Cut butternut squash into small (1-2") pieces and add to the pan. Add more stock and simmer until tender.
Add chopped apple to the mixture and add the rest of the stock and cream.
Simmer for about 15 minutes until everything is nice and soft. You can mash it with a potato masher right in the pan if you'd like it chunky, or blend in a food processor in batches. Add salt to taste. Delicious creamy tasting soup without much cream! Try with fat-free half and half for an even lighter version.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ABBYWARM.
Peel and cut sweet potato into slices - add to pan. Add a bit more olive oil and some of the stock.
Cut butternut squash into small (1-2") pieces and add to the pan. Add more stock and simmer until tender.
Add chopped apple to the mixture and add the rest of the stock and cream.
Simmer for about 15 minutes until everything is nice and soft. You can mash it with a potato masher right in the pan if you'd like it chunky, or blend in a food processor in batches. Add salt to taste. Delicious creamy tasting soup without much cream! Try with fat-free half and half for an even lighter version.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ABBYWARM.
Nutritional Info Amount Per Serving
- Calories: 258.2
- Total Fat: 14.1 g
- Cholesterol: 16.6 mg
- Sodium: 365.9 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 6.2 g
- Protein: 4.1 g
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