Butternut squash and Granny smith apples combine with a touch of pumpkin pie spice for an autumn-inspired soup that's good as a stand-alone meal or as a precursor to your dinner. Top off each serving of Butternut Squash-Apple Soup with a dollop of sour cream.
- 2 butternut squash, halved lengthwise, seeds removed (about 3 1/2 lb. total)
- Salt and pepper
- 2 tablespoons unsalted butter
- 1 large onion, chopped (about 1 3/4 cups)
- 2 Granny Smith apples
- 3 cloves garlic, chopped
- 2 teaspoons pumpkin pie spice
- 6 cups low-sodium chicken broth
- 6 tablespoons reduced-fat sour cream
- 1. Preheat oven to 375ºF; line a large baking sheet with foil. Place squash cut sides up on sheet, sprinkle with salt and pepper and cover with foil. Roast until soft, about 1 hour 15 minutes. Cool slightly, then scoop out flesh with a large spoon. Discard skins.
- 2. In a large pot, melt butter over medium heat. Add onion, sprinkle with salt and cook, stirring, until soft, about 8 minutes. Do not allow onions to brown. Peel, core and roughly chop apples. When onion is soft, add garlic and chopped apples to pot and cook, stirring, for 3 minutes. Add pumpkin pie spice; stir for 1 minute. Stir in squash and broth; bring to a boil over high heat. Reduce heat to low and simmer until apples are completely soft, 25 minutes.
- 3. Working in batches, puree soup in a blender until smooth. Season with salt and pepper. Return soup to pot and place over low heat to keep warm.
- 4. Divide soup among 8 bowls, drop a dollop of sour cream in the middle of each and serve immediately.
- Calories: 212
- Fat: 5g
- Saturated fat: 3g
- Protein: 8g
- Carbohydrate: 39g
- Fiber: 4g
- Cholesterol: 13mg
- Sodium: 213mg