Apple Butternut Soup Recipe

5 4 4
Apple Butternut Soup Recipe
Apple Butternut Soup Recipe photo by
Publisher Photo

Apple Butternut Soup Recipe

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5 4 4
Publisher Photo
Brighten blustery gray days with steaming bowlfuls of soup that's the color of California sunshine. Jane Shapton really wowed our taste panel with her velvety, rich, and slightly sweet creation! This low-fat recipe's a keeper.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 50 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 50 min.

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). Yield: 6 servings.
Originally published as Apple Butternut Soup in Light & Tasty December/January 2008 , p57

Nutritional 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.

  • 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
  1. 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.
  2. 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.
Originally published as Apple Butternut Soup in Light & Tasty December/January 2008 , p57

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Reviews forApple Butternut Soup

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Dark Winter User ID: 6960246 97358
Reviewed Nov. 18, 2012

"I've made this with fat free half-and-half to make it a 0 Point per serving treat"

MY REVIEW
LGV User ID: 5085991 143226
Reviewed Nov. 1, 2010

"What a great surprise! Love it, so simple to make and Really says Fall in all the right ways!"

MY REVIEW
TonniChef User ID: 4579514 93043
Reviewed Nov. 11, 2009

"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."

MY REVIEW
Esh419 User ID: 3393811 159879
Reviewed Oct. 19, 2008

"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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