- 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
- calories 212
- fat 5 g
- satfat 3 g
- protein 8 g
- carbohydrate 39 g
- fiber 4 g
- cholesterol 13 mg
- sodium 213 mg
How to Make It
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.
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.
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.
Divide soup among 8 bowls, drop a dollop of sour cream in the middle of each and serve immediately.