Apple Butternut Soup


Vegetable Cooking Spray

1 tablespoon reduced-calorie margarine

1 cup chopped onion

1 clove garlic, minced

1 tablespoon all-purpose flour

1 (10 1/2 ounce) can low-sodium chicken broth

3 cups peeled, seeded, and cubed butternut squash

1 1/3 cups peeled, cored, and coarsely chopped cooking apple

1/4 teaspoon dried whole thyme

1/8 teaspoon salt

1/2 cup 1% low-fat milk

Toasted squash seeds (optional)

Fresh thyme sprigs (optional)

Nonfat sour cream alternative (optional)


Coat a Dutch oven with cooking spray; add margarine. Place over a medium heat until margarine melts. Add onion and garlic; saute 5 minutes or until tender. Add flour, stirring until smooth. Stir in chicken broth and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until squash is tender. Let cool.

Position knife blade in food processor bowl, add squash mixture. Process 1 minute or until smooth, scraping sides of processor bowl once.

Return mixture to pan; add milk. Cook over medium heat until thoroughly heated, stirring occasionally. Ladle soup into individual bowls. If desired, garnish with squash seeds, thyme sprigs, and sour cream.

Yield 4 (1 cup) servings

Light & Delicious 1994 Recipe

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