Apple Butternut Soup Recipe

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100% would make again

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Brighten blustery gray days with steaming bowlfuls of soup that's the color of California sunshine. Tustin's Jane Shapton really wowed our taste panel with her velvety, rich, and slightly sweet creation! This low-fat recipe's a keeper.

This recipe is:

Healthy

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  • 6 Servings
  • Prep: 25 min. Cook: 50 min.

Ingredients

  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 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 the onion and garlic in butter over medium heat until tender. 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). Yield: 6 servings.

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

Apple Butternut Soup published in Light & Tasty December/January 2008, p57

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Reviews for Apple Butternut Soup (2)

Apple Butternut Soup

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Reviewed on Nov. 11, 2009 by TonniChef

Made this soup for my son when he had tonsillitis and he totally loved it! Easy on his throat with fun flavours...I did add some crushed sun dried tomatoes for a fuller flavour.

Reviewed on Oct. 19, 2008 by Esh419

This is very easy to make and tasty. I think I would prefer it with veggie broth. The chicken broth was a bit overpowering. All and all good recipe.

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