butternut soup
Ingredients:
  • (1 1/2 tsp.) unsalted butter
  • (1 1/4 cups) Vidalia or other sweet onion, chopped
  • (1 large clove) garlic, smashed and peeled
  • (1 1/3 cups) Braeburn apple, cubed and peeled
  • (1 1/4 lb.) butternut squash, cubed and peeled
  • (1/4 tsp.) dried rubbed sage
  • (1/2 tsp.) kosher salt, plus pinch
  • (1/4 tsp.) freshly ground black pepper
  • (1/8 tsp.) ground nutmeg
  • (2 cups) fat-free, less sodium chicken broth
  • (1/2 cup) fat-free evaporated milk
  • (1/4 cup) crème fraîche, for garnish
Servings

8

Lunch

Butternut Soup

A creamy and smooth spiced Butternut squash and apple soup, served with a dollop of crème fraîche.

Preparation Time

About 15 minutes

Cook Time

About 20 minutes

    Instructions

  1. 1Place a large saucepan over medium heat. Add butter. When melted, add onion and saute 3 minutes. Add garlic and apple, stir for 1 minute.
  2. 2Stir in squash, sage, salt, pepper and nutmeg until combined. Add chicken broth. Bring to a simmer, then reduce heat and simmer another 20 minutes, stirring occasionally.
  3. 3Transfer half of mixture to a blender. Add 1/4 cup evaporated milk. Remove center of lid and place a towel over top, then blend until smooth. Transfer to a bowl, repeat with other half of
    mixture.
  4. 4Serve 1/2 cup soup with 3/4 tsp. crème fraîche, enjoy!

Nutritional Information

Serving Size: 1/2 cup soup, 3/4 tsp. crème fraîche



Amount Per Serving:

  • Calories 103
  • Total Fat 4 g
  • Total Carbohydrate 15 g
  • Protein 4 g
  • Cholesterol 9 mg
  • Sodium 115 mg
  • Fiber 3 g

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Soups and Stews

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Poultry, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.