Vegetarian

Butternut Squash Apple Soup is for Soup.

Butternut Squash Apple Soup takes 10 minutes to prepare.

Butternut Squash Apple Soup takes 45 minutes to cook.

Butternut Squash Apple Soup makes 6 servings.

The ingredients for Butternut Squash Apple Soup are:

1 bag frozen cubed butternut squash (approximately 2.5 cups)
2 cups apples, cored and diced (peeling optional)
3 cups water (divided)
1 tablespoon dried rosemary
1 tablespoon butter
1/2 onion, chopped
salt and pepper to taste
1/4 cup brown sugar (optional)
1/2 cup light cream

Here is how you make Butternut Squash Apple Soup:

Melt butter in a large saucepan. Saute onions until translucent. Add butternut squash and cover with water (approximately 2 cups) and bring to a boil. Once boiling, add apples, rosemary (in a cheesecloth or tea strainer), and more water to cover if needed. Turn the heat down to low and simmer for about half an hour until the squash and apples are fork tender. Turn off heat. Remove the rosemary and puree the mixture using an immersion blender. (If you don't have an immersion blender, you can puree it in batches in a blender but be careful because it's hot!) Now is the time to taste test your soup (I prefer to taste my soup before I add the cream to it, if you'd prefer, you can season after the cream instead). Does it need salt or pepper? Were the apples you used sweet enough? If not you might want to add the brown sugar. The soup is just that, soup. It shouldn't be sweet like a dessert but it should have a little sweetness to it. If you're satisfied with the taste of the soup, add your cream and blend again. Taste again and add more seasonings if needed. Serving Size:?makes 6 servings

The nutritional information for Butternut Squash Apple Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 156.2

• Total Fat: 6.0 g
• Cholesterol: 18.4 mg
• Sodium: 18.7 mg
• Total Carbs: 29.8 g
• Dietary Fiber: 4.1 g
• Protein: 1.6 g

The dietary needs meet for Butternut Squash Apple Soup is Vegan