Apple Butternut Soup

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 129
  • Calories from fat: 22%
  • Fat: 3.1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.4g
  • Carbohydrate: 24.8g
  • Fiber: 0.0g
  • Cholesterol: 1mg
  • Iron: 0.0mg
  • Sodium: 146mg
  • Calcium: 0.0mg

Ingredients

  • 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)

Preparation

  1. 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.
  2. Position knife blade in food processor bowl; add squash mixture. Process 1 minute or until smooth, scraping sides of processor bowl once.
  3. 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.
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