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.