Butternut Squash-Apple Soup |
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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 1 |
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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 |
Directions:
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.
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