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Butternut Squash Apple Soup

Total Time

Prep: 25 min. Cook: 50 min.

Makes

6 servings

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

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

  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).

Butternut Squash Apple Soup Tips

How do you store Butternut Squash Apple Soup?

Store soup in an airtight container in the fridge for up to five days. To freeze, prepare without half-and-half cream, then store flat in a zip-top freezer bag for up to three months. Thaw in the fridge overnight; reheat in a saucepan, adding half-and-half.

What are some variations of this Butternut Squash Apple Soup recipe?

Make it dairy-free and vegan by using coconut or almond milk instead of the half-and-half. Stir in some extra flavor with turmeric, curry powder or crushed red pepper flakes. Hooked on squash? Try our favorite baked butternut recipes.

Can you use an immersion blender instead of a regular blender for this recipe?

Yes! Here are the best blenders on the market, if you're looking. Read more about blenders to make sure you get exactly what you need.

Elizabeth Harris, Taste of Home contributing writer

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.

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