Butternut Squash & Apple Soup

Butternut Squash & Apple Soup

4

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

Ingredients

50 m servings 119 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 25.9g
  • 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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Directions

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  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.

Footnotes

  • * Becel(R) Gold in Quebec

Reviews

4

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...

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.

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 ...

I loved the puree. However, I only thought the taste was ok.