Dinner

Butternut Squash and Apple Soup is for Dinner.

Butternut Squash and Apple Soup takes 10 minutes to prepare.

Butternut Squash and Apple Soup takes 45 minutes to cook.

Butternut Squash and Apple Soup makes 10 servings.

The ingredients for Butternut Squash and Apple Soup are:

Butternut Squash, 3 cup, cubes(remove)
*Empire Apple, 2 serving(remove)
*Extra Virgin Olive Oil, 3 tbsp(remove)
*Onion yellow (1 Medium / Serving), 1 serving(remove)
Thyme, ground, 1 tbsp(remove)
White Bread, 1 slice(remove)
Half and Half Cream, .5 cup(remove)
*chicken boullion, 6 serving(remove)

Here is how you make Butternut Squash and Apple Soup:

roast squash and (cored) apples until soft. saute onion in EVOO until clear. Add thyme. Scoop out squash and apples, add to onions. Add 6 cups chicken or veggie broth. Boil. Reduce and simmer 5 minutes.With emersion blender, puree until smooth. Add cream if desired (I hear coconut milk is a good alternative). Reheat, do not boil.Heat EVOO in pan and cook stale bread until crisp (i sprinkle w thyme for more flavor). Use as croutons. (optional).Serving Size: 10 1-cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user SUSANHAFB.

The nutritional information for Butternut Squash and Apple Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 104.8

• Total Fat: 5.8 g
• Cholesterol: 4.5 mg
• Sodium: 25.2 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 3.2 g
• Protein: 1.2 g