Lunch

Harvest Butternut Squash Soup is for Lunch.

Harvest Butternut Squash Soup takes several minutes to prepare.

Harvest Butternut Squash Soup takes several minutes to cook.

Harvest Butternut Squash Soup makes 6 servings.

The ingredients for Harvest Butternut Squash Soup are:

1/2 Butternut Squash - baked just long enough to soften it, cut into 1-2" pieces
1/2 large Sweet Potato - peeled and sliced
1 medium Apple - peeled, cored and chopped
1/2 pint Half and Half
16 oz All Natural or Organic Stock (chicken or vegetable)
1/2 - 1 cup Red Onion - diced
1 clove Garlic - minced
1/4 cup Olive Oil - for sauteing
Salt to taste

Here is how you make Harvest Butternut Squash Soup:

Saute onion and garlic in a pan with a few tbsps olive oil until tender and translucent. Peel and cut sweet potato into slices - add to pan. Add a bit more olive oil and some of the stock.Cut butternut squash into small (1-2") pieces and add to the pan. Add more stock and simmer until tender.Add chopped apple to the mixture and add the rest of the stock and cream. Simmer for about 15 minutes until everything is nice and soft. You can mash it with a potato masher right in the pan if you'd like it chunky, or blend in a food processor in batches. Add salt to taste. Delicious creamy tasting soup without much cream! Try with fat-free half and half for an even lighter version.Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user ABBYWARM.

The nutritional information for Harvest Butternut Squash Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 258.2

• Total Fat: 14.1 g
• Cholesterol: 16.6 mg
• Sodium: 365.9 mg
• Total Carbs: 32.0 g
• Dietary Fiber: 6.2 g
• Protein: 4.1 g