APPLE AND BUTTERNUT SQUASH SOUP

Fresh apples add a touch of sweetness to this classic fall soup. The creaminess of the puréed butternut squash thickens the soup without the addition of milk or cream. This soup makes a great starter for a Thanksgiving turkey dinner.

Yield: Serves 4.

APPLE AND BUTTERNUT SQUASH SOUP

Ingredients

  • 2 tbsp salted butter
  • 1 cup chopped onion
  • 3 cups cubed peeled butternut squash
  • 2 cups diced peeled apple
  • 4 cups no-salt-added chicken broth
  • 1 cup unsweetened apple juice
  • 3/4 tsp salt
  • 1/2 tsp ground coriander
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp freshly ground pepper
  • Chopped fresh parsley*
  • Paprika*

Directions

  1. Melt butter in a Dutch oven over medium heat. Add onion and sauté until softened, about 5 minutes. Add squash and apple; sauté for 2 minutes. Stir in chicken broth, apple juice, salt, coriander, ginger, nutmeg and pepper. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until squash and apple are tender, about 25 - 30 minutes.
  2. Purée soup in batches in a blender, filling blender no more than half full for each batch. Return soup to pan and heat to serving temperature. Serve sprinkled with parsley and paprika.
Nutritional analysis per serving:

282 calories, 9.3 g fat, 6.3 g protein, 47.5 g carbohydrate, 5.85 g fibre, 1501 mg sodium

*Ingredient not included in nutritional analysis.

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