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Apple Butternut Soup

 Apple Butternut Soup
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.
6 ServingsPrep: 25 min. Cook: 50 min.


  • 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


  • 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.
Nutritional Facts: 1 cup equals 172 calories,

2 of 2

Apple Butternut Soup (continued)

Nutritional Facts: 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.