Vegetarian

Apple and Butternut Squash Soup is for Soup.

Apple and Butternut Squash Soup takes 20 minutes to prepare.

Apple and Butternut Squash Soup takes 45 minutes to cook.

Apple and Butternut Squash Soup makes 8 servings.

The ingredients for Apple and Butternut Squash Soup are:

Butternut Squash Soup

1 tbsp olive oil
2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
2 cups chopped leeks (white and pale green parts only)
1/2 cup chopped peeled carrot
1/2 cup chopped celery
2 small Granny Smith apples, peeled, cored, chopped
1 1/2 teaspoons dried thyme
1/2 teaspoon crumbled dried sage leaves
5 cups vegetable broth
1 cup apple cider *

1/2 cup unsweetened soymilk

Here is how you make Apple and Butternut Squash Soup:

Heat olive oil in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in apples, thyme and sage. Add stock and cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.Working in batches, purée soup in blender. Return soup to pan, and stir in soymilk. Reheat if necessary.Number of Servings: 8Recipe submitted by SparkPeople user HKBLODGETT.

The nutritional information for Apple and Butternut Squash Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 148.4

• Total Fat: 2.3 g
• Cholesterol: 0.0 mg
• Sodium: 984.2 mg
• Total Carbs: 32.4 g
• Dietary Fiber: 1.7 g
• Protein: 2.4 g

The dietary needs meet for Apple and Butternut Squash Soup is Vegan