Harvest Butternut Squash Soup Food

BUTTERNUT AND APPLE HARVEST SOUP

Butternut and Apple Harvest Soup image

My friend Diana generously shared her wonderful Fall themed soup recipe. The medley of Autumn vegetables combine to make a wonderfully warm and comforting soup. Pair this with crusty bread and a salad, and dinner is served!

Provided by cynjne

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons butter
2 large leeks (white and pale green parts only), chopped
1 large onion, chopped
1 large potato, peeled and cubed
2 cups cubed butternut squash
1 cup diced carrots
1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
1 quart chicken stock
¼ cup dry white wine
½ cup light cream
¼ teaspoon ground nutmeg
salt and pepper to taste
2 tablespoons chopped chives

Steps:

Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.
Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 47.5 g, Cholesterol 16 mg, Fat 6.9 g, Fiber 7.2 g, Protein 5.2 g, SaturatedFat 4 g, Sodium 810.1 mg, Sugar 12.7 g

HARVEST BUTTERNUT SQUASH SOUP

Harvest Butternut Squash Soup image

Easy, low-fat, low-carb delicious comfort food. Modified version of a recipe from the Knoxville News-Sentinel.

Provided by Barb Witherspoon

Categories Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 medium butternut squash
2 cups water
1 medium onion, diced
3 tablespoons butter
3 cups chicken broth
1/4 teaspoon nutmeg
1/4 teaspoon garlic powder
1/2 cup milk
salt and pepper

Steps:

Preheat oven to 350 degrees.
Cut squash in half lengthwise and scoop out seeds and pulp.
Pour 2 cups water into baking dish, and place squash halves into water, cut side down.
Bake for 1 hour or until tender.
Set aside to cool.
When squash is cool, cook diced onions in butter over medium heat in large saucepan until onions are softened.
Add chicken broth and simmer for 10 minutes.
Scoop out squash flesh from the skin, and add to onion/broth mixture.
Puree in batches in food processor or blender till smooth.
Return soup to saucepan; cook over medium heat until hot.
Add milk, salt and pepper to taste.

Nutrition Facts : Calories 132.6, Fat 5.6, SaturatedFat 3.3, Cholesterol 13.6, Sodium 331.6, Carbohydrate 19.1, Fiber 3, Sugar 4, Protein 3.9

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