Butternut Squash-Apple Soup

Photo: Mark Thomas; Styling: Susan Vajaranant
Butternut squash and Granny smith apples combine with a touch of pumpkin pie spice for an autumn-inspired soup that's good as a stand-alone meal or as a precursor to your dinner. Top off each serving of Butternut Squash-Apple Soup with a dollop of sour cream.

Yield:

Serves 8

Recipe Time

Prep: 25 Minutes
Cook: 2 Hours

Nutritional Information

Calories 212
Fat 5 g
Satfat 3 g
Protein 8 g
Carbohydrate 39 g
Fiber 4 g
Cholesterol 13 mg
Sodium 213 mg

Ingredients

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

Preparation

1. 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.

2. 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.

3. 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.

4. Divide soup among 8 bowls, drop a dollop of sour cream in the middle of each and serve immediately.

Note:

December 2011