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Spiced Apple and Butternut Squash Soup

Prep time 10 mins
Cook time 12 mins
Yield Makes: 3 servings (Serving size: about 1 cup)

Ingredients

  • 3 teaspoons olive oil, divided
  • 2 cup Granny Smith apples, peeled (1 sliced and 1 chopped)
  • 1 large chopped shallot
  • 4 cups (32 ounces) boxed butternut squash soup
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon Freshly grated nutmeg (optional)

Nutrition Information

  • calories 154
  • fat 5 g
  • satfat 1 g
  • monofat 2 g
  • polyfat 0 g
  • cholesterol 0 mg
  • protein 2 g
  • carbohydrate 26 g
  • sugars 11 g
  • fiber 4 g
  • iron 1 mg
  • sodium 281 mg
  • calcium 46 mg

How to Make It

  1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat; cook apple slices, stirring until golden (about 2–3 minutes). Transfer to a plate. Add remaining 1 1/2 teaspoons oil to skillet; cook chopped apple and shallot over medium heat, stirring until golden (about 2–3 minutes).

  2. Place soup in a large saucepan; bring to a boil. Stir in chopped apples and shallot, nutmeg, and cinnamon; simmer until apples are tender (about 6 minutes).

  3. Ladle the soup into bowls; top with the remaining cooked apple slices. Dust with freshly grated nutmeg, if desired; serve.