Butternut Squash and Apple Soup
Celebrate the coming of fall with this comforting soup. It's packed with vitamins A, C and B6 and takes less than 30 minutes to prepare!
Yields 6 Servings
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 carrot, diced
- 1 small leek, cleaned and sliced
- 2 garlic cloves, chopped
- 1 tart apple, peeled and chopped
- 4 cups butternut squash, chopped
- ½ tsp fresh thyme, chopped
- 4 cups water or chicken/vegetable broth
- ½ tsp salt
- ½ tsp black pepper
Servings Per Recipe 6
Amount Per Serving:
Total Fat 4.8 g
Total Carbohydrate 20.3 g
Dietary Fiber 3.6 g
Protein 1.5 g
Heat the olive oil in a large soup pot. Add the onion, carrot, leek and garlic and cook until tender, about 6 to 8 minutes. Add the apple, squash, thyme and water (or broth). Bring to a boil, then cover partially and reduce the heat to a simmer. Season with salt and pepper.
Cook until vegetables are tender, about 20 minutes. Let cool slightly. Working in batches, puree until smooth in an upright blender (or use an immersion blender if you have one). Serve warm.
Optional: garnish with some fresh herbs and a little sour cream.