Apple Butternut Soup

Recipe from

Oxmoor House

Nutritional Information

Calories 129
Caloriesfromfat 22 %
Fat 3.1 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.4 g
Carbohydrate 24.8 g
Fiber 0.0 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 146 mg
Calcium 0.0 mg


Vegetable cooking spray
1 tablespoon reduced-calorie margarine
1 cup chopped onion
1 clove garlic, minced
1 tablespoon all-purpose flour
1 (10 1/2-ounce) can low-sodium chicken broth
3 cups peeled, seeded, and cubed butternut squash
1 1/3 cups peeled, cored, and coarsely chopped cooking apple
1/4 teaspoon dried whole thyme
1/8 teaspoon salt
1/2 cup 1% low-fat milk
Toasted squash seeds (optional)
Fresh thyme sprigs (optional)
Nonfat sour cream alternative (optional)


Coat a Dutch oven with cooking spray; add margarine. Place over medium heat until margarine melts. Add onion and garlic; saute 5 minutes or until tender. Add flour, stirring until smooth. Stir in chicken broth and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until squash is tender. Let cool.

Position knife blade in food processor bowl; add squash mixture. Process 1 minute or until smooth, scraping sides of processor bowl once.

Return mixture to pan; add milk. Cook over medium heat until thoroughly heated, stirring occasionally. Ladle soup into individual bowls. If desired, garnish with squash seeds, thyme sprigs, and sour cream.

Light and Luscious,

Oxmoor House

January 1994
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