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Butternut Squash-Apple Soup

Photo: Mark Thomas; Styling: Susan Vajaranant
Prep time 25 mins
Cook time 2 hrs
Yield Serves 8
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.

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

Nutrition Information

  • 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

  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.