Appetizers / Soups / Salads

Roasted Butternut Squash and Apple Soup takes 25 minutes to prepare.

Roasted Butternut Squash and Apple Soup takes 50 minutes to cook.

Roasted Butternut Squash and Apple Soup makes 6 servings.

The ingredients for Roasted Butternut Squash and Apple Soup are:

3 cups chopped seeded and peeled butternut squash
1 cup chopped onions
1 baking apple, cored and quartered (Macintosh, Jonathan or Granny Smith)
1/2 teaspoon canola oil
1 tablespoon minced fresh ginger
1 garlic clove, minced
6 cups vegetable stock, divided
1 tablespoon cornstarch
1 tablespoon curry powder
1/8 teaspoon cayenne pepper
salt & freshly ground black pepper
1/2 cup evaporated skim milk
2 ounces reduced-fat cream cheese, cubed

Here is how you make Roasted Butternut Squash and Apple Soup:

1. Combine squash, onion, apple and canola oil in a bowl; toss to coat. 2. Arrange vegetables in a single layer on a baking sheet. 3. Bake at 400F for 30 minutes. 4. Remove roasted vegetables to a blender or food processor and add ginger, garlic and about 1 1/2 cups of the stock; purée, adding more stock if necessary. 5. Use a little of remaining stock to deglaze the baking sheet; pour into a large soup pot over medium heat. 6. Combine 2 tablespoons of stock with cornstarch in a bowl and whisk until smooth. 7. Toast curry powder in a dry skillet until it begins to give off a nutty fragrance. 8. Add cornstarch mixture, curry powder, remaining stock, cayenne pepper, salt and pepper to soup pot. 9. Cook until slightly thickened, stirring frequently. 10. Reduce heat to a simmer and cook for 20 minutes. 11. Add milk and cream cheese; heat through until the cheese melts. 12. Correct seasonings. 13. Serve hot, garnished with minced chives, if desired. Number of Servings: 6Recipe submitted by SparkPeople user BARBSHAKESPEARE.

The nutritional information for Roasted Butternut Squash and Apple Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 129.4

• Total Fat: 2.3 g
• Cholesterol: 5.4 mg
• Sodium: 1,643.9 mg
• Total Carbs: 25.6 g
• Dietary Fiber: 1.5 g
• Protein: 3.2 g

The dietary needs meet for Roasted Butternut Squash and Apple Soup is Vegetarian