Thursday, November 19, 2015

Apple-Butternut Harvest Soup

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.


3 Tbsp. unsalted butter (or Smart Balance Dairy-Free Butter)
3/4 cup onion, roughly chopped
2 cloves garlic
1 stalk celery, chopped
1 small carrot, peeled and chopped
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.

Happy Thanksgiving!
The easiest way to peel Butternut Squash
Servings: 6
Prep Time: 20 mins.
Cook Time: 45 mins.

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