Butternut Squash And Apple Soup Recipe

Name: Butternut Squash And Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons unsalted butter; 1 1/4 cups chopped Vidalia or other sweet onion (about 1/2 large onion); 1 large garlic clove, smashed and peeled; 1 1/3 cups cubed peeled Braeburn apple; 1 1/4 pounds cubed peeled butternut squash; 1/4 teaspoon dried rubbed sage; 1/2 teaspoon kosher salt, plus pinch; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon ground nutmeg; 2 cups fat-free, less sodium chicken broth; 1/2 cup fat-free evaporated milk; 1/4 cup creme fraiche, for garnish

Servings: persons

1 1/2 teaspoons unsalted butter
1 1/4 cups chopped Vidalia or other sweet onion (about 1/2 large onion)
1 large garlic clove, smashed and peeled
1 1/3 cups cubed peeled Braeburn apple
1 1/4 pounds cubed peeled butternut squash
1/4 teaspoon dried rubbed sage
1/2 teaspoon kosher salt, plus pinch
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
2 cups fat-free, less sodium chicken broth
1/2 cup fat-free evaporated milk
1/4 cup creme fraiche, for garnish

1
Melt butter in large saucepan over medium heat. Add onion; saute 3 minutes. Add garlic and apple; cook, stirring constantly, 1 minute. Add squash and next 4 ingredients; stir 30 seconds or until well-combined. Add broth, and bring to a simmer. Reduce heat to medium-low; simmer 20 minutes or until squash and vegetables are tender.
2
Place half of squash mixture in blender with 1/4 cup evaporated milk. Remove center of blender lid (to let steam escape); secure lid. Place clean towel over opening to avoid splatters; blend until smooth. Pour into bowl. Repeat with remaining squash and evaporated milk.
3
Spoon 1/2 cup soup into small bowl or mini pumpkin. Swirl in 3/4 teaspoon creme fraiche, if desired. Serve immediately.

1355

kcal

Calories

122

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 teaspoons unsalted butter, 1 1/4 cups chopped Vidalia or other sweet onion (about 1/2 large onion), 1 large garlic clove, smashed and peeled, 1 1/3 cups cubed peeled Braeburn apple, and more.

Yes, Butternut Squash And Apple Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash And Apple Soup

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