Healthy Recipe: Butternut Squash and Apple Soup

— Written By Butternut Squash Soup

When it comes to cooking with seasonal produce, it doesn’t get better for November than winter squash and apples. And what if you could find a way to combine them into one delicious and nutritious recipe for cold Fall days?

Butternut Squash and Apple Soup

Yield: Makes 8 servings (serving size: 1/2 cup soup)

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 crème fraîche, for garnish

Preparation

  1. Melt butter in large saucepan over medium heat. Add onion; sauté 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 crème fraîche, if desired. Serve immediately.

Written By

Kerry Jones, N.C. Cooperative ExtensionKerry JonesCounty Extension Administrative Assistant Call Kerry Email Kerry N.C. Cooperative Extension, Polk County Center
Updated on Dec 1, 2020
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