Butternut squash adds creaminess, richness, and fiber to this easy soup recipe.
Total Time: 1 hr. 5 min.
Prep Time: 15 min.
Cooking Time: 50 min.
Yield: 8 servings
4 lbs. butternut squash, cut in half lengthwise, seeds discarded
2 Tbsp. olive oil
1 medium red onion, chopped
5 medium Granny Smith apples, peeled, chopped
4 cups low-sodium organic chicken (or vegetable) broth
1 thin slice fresh ginger, peeled, finely chopped
¼ tsp. ground nutmeg
1 cup nonfat milk
1 tsp. sea salt
1 tsp. ground white pepper
1. Preheat oven to 400° F.
2. Place squash halves on a baking pan cut sides up. Cover with foil. Bake for 45 to 50 minutes, or until tender. Set aside.
3. While squash is baking, heat oil in large saucepan over medium-high heat.
4. Add onion; cook, stirring frequently, for 3 to 4 minutes, or until tender.
5. Add apples, broth, ginger, and nutmeg. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes, or until apples are tender. Remove from heat. Set aside.
6. Place apple mixture in blender, in two or more batches, if necessary; cover with lid and kitchen towel. Blend until smooth. Return apple mixture to saucepan. Set aside.
7. Scoop out squash flesh. Place squash with milk in blender, in two or more batches, if necessary; cover with lid and kitchen towel. Blend until smooth.
8. Place squash in saucepan with apple mixture, salt, and pepper. Bring to a gentle boil over low heat, stirring frequently. Remove from heat immediately.
9. Ladle evenly into eight serving bowls.
Nutritional Information (per serving):
Total Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 1 mg
Sodium: 339 mg
Carbohydrates: 50 g
Fiber: 5 g
Sugar: 19 g
Protein: 8 g
Body Beast Portions
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