Recipe: Apple butternut squash soup

Seasonal flavors of apples and butternut squash combine to make a rich and flavorful soup. Enjoy it on its own or with a protein of choice, salad or sandwich.

Serves 6

Ingredients

• 1 small onion, chopped
• 1 tablespoon butter
• 1 garlic clove, minced
• 6 cups cubed peeled butternut squash
• 1 (14 1/2 ounces) can reduced-sodium chicken broth or vegetable broth
• 1 large apple, peeled and chopped
• ½ cup water
• 1 ½ teaspoons minced fresh thyme or ½ teaspoon dried thyme
• 1 teaspoon salt
• ½ cup half and half cream

Directions

In a large saucepan cook and stir onion in butter over medium heat until tender. Add the garlic, cook 1 minute longer. Add the squash, broth, apple, water, thyme and salt. Bring to a boil. Reduce heat, cover and simmer for 20-25 minutes or until squash is tender. Cool slightly.

In a blender or with an immersion blender, process soup in batches until smooth. Return to pan, stir in cream and heat through (do not boil).

Nutrition Facts (per serving):

172 calories, 4g fat (3g saturated fat), 33g carbohydrates, 4g protein, 9g fiber, 11g sugar

Adapted from: Taste of Home

Reviewed by PeaceHealth dietitians and nutritionists.