Thanksgiving

Butternut Squash and Apple Soup is for Soup.

Butternut Squash and Apple Soup takes 30 minutes to prepare.

Butternut Squash and Apple Soup takes 60 minutes to cook.

Butternut Squash and Apple Soup makes 12 servings.

The ingredients for Butternut Squash and Apple Soup are:

5 Butternut Squash, Halved, Seeded
.25 cup Olive Oil
1.5 Onions, Chopped
2 cups Celery, Chopped
1.5 cups Carrots, Peeled, Chopped
2 Qt Chicken broth
4 Apples, Peeled, Cored, Chopped
Nutmeg (to taste)
Salt & Pepper (to taste)
Bell's Seasoning (or other poultry seasoning, to taste)

Here is how you make Butternut Squash and Apple Soup:

Preheat oven to 425 degrees. Cut ends off of squash and cut lengthwise. Scoop out seeds and place cut side down on prepared baking sheet. Roast until squash is tender, about 30 minutes. In large pot, heat oil over medium to high heat and add celery, onions, and carrots. Season with salt, pepper, and Bell's Seasoning. Sweat vegetables until they are tender. Add chicken stock and apples. Bring to a boil, then lower heat to simmer. Peel the skin off of the roasted squash, and add squash to stock and vegetables. Continue to simmer for 25 minutes, or until squash is very soft. Remove from heat, and puree in blender or by using an immersion blender. Add nutmeg and season to taste with salt and pepper. Makes approx 6 quarts.Number of Servings: 12Recipe submitted by SparkPeople user RJS983.

The nutritional information for Butternut Squash and Apple Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 181.8

• Total Fat: 5.4 g
• Cholesterol: 3.3 mg
• Sodium: 677.6 mg
• Total Carbs: 35.6 g
• Dietary Fiber: 8.8 g
• Protein: 3.0 g