Creamy Butternut Squash & Apple Soup

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Creamy Butternut Squash & Apple Soup

4.4 of 5 (116)
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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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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



  • 29 of 30 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
    22 of 25 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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  • Incredible!
    13 of 13 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
    13 of 14 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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  • 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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