Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 14 min
Cook time: 15 min
Total time: 29 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 cup(s) fat free vegetable broth; 12 oz uncooked butternut squash peeled and cut into 1- to 1 1/2-inch cubes*; 0.5 large uncooked vidalia onion(s) cut into 2-inch cubes; 0.5 small fresh apple(s) peeled and cut into to 2-inch cubes; 0.25 tsp table salt or to taste; 0.125 tsp black pepper or to taste; 0.125 tsp ground nutmeg or to taste

SmartPoints® value per serving

Total Time

29 min

Prep

14 min

Cook

15 min

Serves

Difficulty

Easy

Nice and simple: a puree of squash and apples with just a hint of fall spice. Serve hot, chilled or at room temperature.

Ingredients

fat free vegetable broth

4 cup(s)

uncooked butternut squash

12 oz, peeled and cut into 1- to 1 1/2-inch cubes*

uncooked vidalia onion(s)

½ large, cut into 2-inch cubes

fresh apple(s)

½ small, peeled and cut into to 2-inch cubes

table salt

¼ tsp, or to taste

black pepper

⅛ tsp, or to taste

ground nutmeg

⅛ tsp, or to taste

Instructions

In a large stock pot, combine broth, squash, onion and apple; cover pot and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 10 minutes.
Puree soup in pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with salt, pepper and nutmeg; serve. Yields about 3/4 cup per serving.

Notes

*You can purchase already peeled and cubed squash in the produce section of some supermarkets. You can also swap frozen, cubed squash for the fresh.Garnish with chopped mint.

A happier, healthier you starts here

Join Today