Sweet Butternut Squash and tart Granny Smith apples are combined with a touch of ginger and nutmeg for this festive Autumn soup. It's great by itself, or serve as a first course for a sit-down meal. I've lightened up the soup by using fat-free half & half, but it is every bit as delicious!
Just enough to slightly curb everyone's appetite until the meal is on the table.
Butternut squash is an excellent source of Vitamin A and has no trans fat. It's a staple for so many delicious fall recipes.
2 lbs. butternut squash cubed, or 1 (20 oz. pkg) frozen
1 Granny Smith Apple peeled and cubed plus more for garnish
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
3/4 cup fat-free half & half
4 cups low-sodium chicken stock
Melt butter in a large pot over medium heat. Add onions and cook until onions begin to soften, about 5 minutes. Add garlic, celery and carrot and cook another 5 minutes. Add butternut squash, apple, ginger, nutmeg and chicken stock. Simmer, partially covered on low until vegetables are tender; 30 to 45 minutes. Turn off heat. Add half & half. Transfer hot soup to a blender and blend until smooth. (Leave the blender lid open and cover with a towel!)
To serve, gently warm soup. Divide into bowls and garnish with Granny Smith apple matchsticks and a sprinkling of nutmeg.