Butternut Squash Apple Soup

Total Time Prep: 25 min. Cook: 50 min.

Yield 6 servings

This creamy Butternut Squash and Apple Soup combines the natural sweetness of butternut squash with the tartness of apples, creating a comforting and flavorful dish perfect for chilly days. Whether you’re looking for a cozy lunch or a festive dinner starter, this soup is a versatile and delicious choice.

Ingredients

1 small onion, chopped
1 tablespoon butter
1 garlic clove, minced
6 cups cubed peeled butternut squash
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1 large apple, peeled and chopped
1/2 cup water
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon salt
1/2 cup half-and-half cream

Directions

In a large saucepan coated with cooking spray, cook and stir onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. Add the squash, broth, apple, water, thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until squash is tender. Cool slightly.
In a blender, process soup in batches until smooth. Return all to the pan; stir in cream and heat through (do not boil).

Nutrition Facts

1 cup: 172 calories, 4g fat (3g saturated fat), 15mg cholesterol, 613mg sodium, 33g carbohydrate (11g sugars, 9g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

Brighten blustery gray days with steaming bowlfuls of butternut squash apple soup that's the color of California sunshine. It's velvety, rich and slightly sweet! This low-fat recipe's a keeper. —Jane Shapton, Irvine, California

Recipe Creator