Creamy Butternut Squash & Apple Soup
Introduction
Delicious first course for winter holiday meals.
Ingredients
2 tbsp unsalted butter
1 medium yellow onion, chopped
1 butternut squash, about 3 lbs., peeled, seeded & cut into 1"" cubes
6 cups low-sodium chicken broth
4 medium Granny Smith apples, peeled, cored & chopped
1/4 tsp freshly ground nutmeg
4 pinches of Spanish saffron threads, about 1 tsp (optional) or 1 tsp sweet curry (optional)
2 cups fat-free half & half
Salt & freshly ground pepper, to taste
1 medium yellow onion, chopped
1 butternut squash, about 3 lbs., peeled, seeded & cut into 1"" cubes
6 cups low-sodium chicken broth
4 medium Granny Smith apples, peeled, cored & chopped
1/4 tsp freshly ground nutmeg
4 pinches of Spanish saffron threads, about 1 tsp (optional) or 1 tsp sweet curry (optional)
2 cups fat-free half & half
Salt & freshly ground pepper, to taste
Directions
In a large soup pot, over medium heat, melt butter and saute' onion, stirring occasionally, until tender, 4 to 6 minutes.
Add the squash and broth, bring to a boil and reduce heat to medium-low.
Simmer, stirring occasionally, until the squash is tender when pierced with a fork.
Add chopped apples, saffron or curry (if desired) and nutmeg.
Simmer until the apples are tender, stirring occasionally. Using a food processor or blender, puree the soup in batches until smooth.
Be extremely careful not to overfill the processor/blender container which could cause severe burns.
Return the soup to the pot and stir in half and half. Season, to taste with salt and pepper.
Number of Servings: 12
Recipe submitted by SparkPeople user DONNAC1188.
Add the squash and broth, bring to a boil and reduce heat to medium-low.
Simmer, stirring occasionally, until the squash is tender when pierced with a fork.
Add chopped apples, saffron or curry (if desired) and nutmeg.
Simmer until the apples are tender, stirring occasionally. Using a food processor or blender, puree the soup in batches until smooth.
Be extremely careful not to overfill the processor/blender container which could cause severe burns.
Return the soup to the pot and stir in half and half. Season, to taste with salt and pepper.
Number of Servings: 12
Recipe submitted by SparkPeople user DONNAC1188.
Number of Servings: 12
