Butternut Squash Soup with Apples and Sage
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"Golden squash, sweet apple and onion simmer in chicken broth for a silky-smooth soup perfect for a casual dinner, or for a festive dinner's first course."
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Ingredients45 m servings 125 cals
Original recipe yields 8 servings (8 cups)
- Heat the butter and oil in a 6-quart saucepot over medium heat. Add the squash, apples, onion, sage, salt and black pepper and cook until the vegetables are almost tender.
- Stir the broth in the saucepot. Heat to a boil. Reduce the heat to low and cook for 10 minutes or until the squash is tender.
- Using an immersion blender, puree the squash mixture.
- Serving Suggestion: Top each serving with a swirl of crème fraîche, toasted pumpkin seeds and/or fresh sage leaves .
Per Serving: 125 calories; 3.6 g fat; 24.5 g carbohydrates; 3 g protein; 6 mg cholesterol; 640 mg sodium. Full nutrition