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
How to Make It
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.
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.
Spoon 1/2 cup soup into small bowl or mini pumpkin. Swirl in 3/4 teaspoon crème fraîche, if desired. Serve immediately.
I've made other butternut squash soups before and always found them boring. I made this in my pressure cooker and it was wonderful! I doubled the recipe, sauteed the onion and garlic in the cooker, added the squash, apples, 2 cups of chicken stock, fresh sage, nutmeg, salt and pepper and cooked it on high in my pressure cooker for 12 minutes. Then, I let it cool slightly and blended it with one more cup of broth and a can of milk. It was easy, simple, healthy and flavorful! I love this soup.
I was amazed at how tasty this was. I've made other butternut squash soup recipes, and have usually found them bland. I typically need to tweak spices to improve flavor in lighter recipes, but this one was just perfect. Great combination of sweet and savory. Excellent for a light dinner, and would be fabulous as an appetizer. This one will definitely get made again... SOON!
Wow! Delicious soup! Easy to make and easy on the calorie content. I will make it for everyday meals and would consider it as a new tradition on our Thanksgiving table. I didn't want to store the remaining evaporated milk, so I added the enitre 12 oz. can. In addition, I used a brilliant orange "Sunshine" squash. Yummy!
This was my first time ever making anything with butternut squash. I made it for my vegetarian sister in law so I used organic vegetable broth instead of chicken. The squash and apples took more like 40 minutes of simmering to become tender and I used at least a cup more of broth to keep it from being too thick when I ran it through the blender. But the combination of flavors was wonderful and everyone loved it and wanted more. Gave the recipe out to 2 family members - will definitely make again!
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