Butternut Squash and Apple Soup
- Yield 4 to 6 servings
A creamy tasting soup, made with sweet cinnamon, sauteed apple and baked squash
"I have tried many butternut squash soup recipes and finally hit on a tasty version of my own! This is tasty and perfect for diabetic sufferers. The family loves it, especially served with Chinese rice noodles!"
- 2 medium-size butternut squash
- 2 tablespoons melted butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 Granny Smith apple, chopped
- 4 cups chicken broth
- Salt and pepper to taste
- Preheat oven to 425 degrees. Cut squash in half, remove seeds and place in a baking dish. Combine butter, cinnamon, nutmeg and cardamom. Fill squash cavities with equal amounts of butter mixture. Cover with foil and bake for about 50 minutes, or until squash is soft. Remove from oven and allow to cool.
- While squash is cooling, saute onion and apple in olive oil until golden. Use a hand-held mixer or food processor to puree onion and apple. Scoop squash pulp into a 4-quart soup pot. Add pureed onion and apple and chicken broth. Mix well until soup is creamy. Season with salt and pepper. Heat until warm and serve.
Recipe by Olga Chew, Las Cruces, N.M.