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Creamy Butternut Soup

Yield 4 (1-cup) servings.

Ingredients

  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 3 tablespoons margarine, melted
  • 1 tablespoon all-purpose flour
  • 1 (10 1/2-ounce) can ready-to-serve chicken broth
  • 2 cups peeled, seeded, and cubed butternut squash
  • 1 1/3 cups peeled, cored, and coarsely chopped cooking apple
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried whole thyme
  • 1 cup whipping cream
  • 3/4 cup (3 ounces) shredded mild Cheddar cheese, divided

Nutrition Information

  • calories 454
  • caloriesfromfat 76 %
  • fat 38.3 g
  • satfat 20 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 9.4 g
  • carbohydrate 20.9 g
  • fiber 0.0 g
  • cholesterol 104 mg
  • iron 0.0 mg
  • sodium 641 mg
  • calcium 0.0 mg

How to Make It

  1. Saute onion and garlic in margarine in a Dutch oven over medium heat 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 whipping cream and 1/2 cup cheese. Cook over medium-low heat, stirring constantly, until cheese melts. Ladle soup into individual bowls. Top each serving with 1 tablespoon cheese.

Light and Luscious