Butternut Squash & Apple Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 181.8
  • Total Fat: 5.4 g
  • Cholesterol: 3.3 mg
  • Sodium: 677.6 mg
  • Total Carbs: 35.6 g
  • Dietary Fiber: 8.8 g
  • Protein: 3.0 g

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


Introduction

This creamy, hearty soup is incredibly easy to make and has less fat than its cream and butter laden counterparts. This creamy, hearty soup is incredibly easy to make and has less fat than its cream and butter laden counterparts.
Number of Servings: 12

Ingredients

    5 Butternut Squash, Halved, Seeded
    .25 cup Olive Oil
    1.5 Onions, Chopped
    2 cups Celery, Chopped
    1.5 cups Carrots, Peeled, Chopped
    2 Qt Chicken broth
    4 Apples, Peeled, Cored, Chopped
    Nutmeg (to taste)
    Salt & Pepper (to taste)
    Bell's Seasoning (or other poultry seasoning, to taste)

Directions

Preheat oven to 425 degrees. Cut ends off of squash and cut lengthwise. Scoop out seeds and place cut side down on prepared baking sheet. Roast until squash is tender, about 30 minutes. In large pot, heat oil over medium to high heat and add celery, onions, and carrots. Season with salt, pepper, and Bell's Seasoning. Sweat vegetables until they are tender. Add chicken stock and apples. Bring to a boil, then lower heat to simmer. Peel the skin off of the roasted squash, and add squash to stock and vegetables. Continue to simmer for 25 minutes, or until squash is very soft. Remove from heat, and puree in blender or by using an immersion blender. Add nutmeg and season to taste with salt and pepper. Makes approx 6 quarts.

Number of Servings: 12

Recipe submitted by SparkPeople user RJS983.