Apple Butternut Soup Recipe

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.
TOTAL TIME: Prep: 25 min. Cook: 50 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 50 min.
MAKES: 6 servings

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

Nutritional 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.

Directions

  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

Nutritional 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.

Reviews for Apple Butternut Soup

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 6, 2014

"I've made this recipe several times. It is truly a cold weather winner! I have made it with and without the cream for non-dairy friends and it is delicious either way. I use my Immersion blender to save time with processing at end."

MY REVIEW
Reviewed Nov. 18, 2012

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

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