Butternut Squash & Apple Soup

Butternut Squash & Apple Soup

4 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
Recipe by  Becel®

“The trick to this unforgettable butternut squash soup is the simple addition of a tart green apple to balance the sweetness of the squash.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. In a large, heavy-bottomed soup pot set over medium heat, melt the margarine. Add the onions and garlic and sauté until softened for about 7 minutes.
  2. Sprinkle the five spice powder over the onions, stir and cook 1 minute more.
  3. Add in the squash, apple, broth and juice. Increase the heat to high and bring the mixture to a boil.
  4. Reduce the heat and simmer, covered for 30 minutes. Stir in the brown sugar.
  5. Purée the soup, in batches, in a blender until smooth. Return soup to the pot and heat through before serving.

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Reviews (4)

Rate This Recipe
gonefishn
4

gonefishn

Super soup:) I didn't have Chinese 5 Spice (equal parts ground cinnamon, ground cloves, ground star anise, ground and toasted fennel seeds, and szechuan peppercorns). I used what I had which was the cinnamon, cloves, fennel and ground red pepper (I used ghost pepper- great flavor if you dare!). Also, I didn't have a Granny Smith but used a Pink Lady instead. This recipe is delicious- thank you!

Spotmom
3

Spotmom

I roasted the squash (filled the holes with apple pieces) @ 450 for 30 to 45 minutes first. Then I followed the recipe. My daughter and husband really liked it.

nicknick119
0

nicknick119

I missed the part about pureeing, but I thought it was great without. I didn't have five spice, but used pumpkin pie spice instead. I didn't have Granny Smith, so I used Fuji apples instead. It didn't need the extra brown sugar. I loved the taste of the chicken broth/apple juice mixture. Will definitely make again.

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Butternut Squash and Apple Soup

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 119 cal
  • 6%
  • Fat
  • 2 g
  • 3%
  • Carbs
  • 25.9 g
  • 8%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 3 mg
  • < 1%
  • Sodium
  • 543 mg
  • 22%

Based on a 2,000 calorie diet

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