(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
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.
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.
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.
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.
Recipe