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Butternut Squash and Apple Soup

Butternut Squash and Apple Soup
Prep Time
10 min
Cook Time
40 min
Yields
8 servings

The trick to this unforgettable butternut squash soup is the simple addition of a tart green apple to balance the sweetness of the squash.

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ingredients

1
Tbsp (15 ml) Becel® Buttery Taste margarine
1
medium onion, chopped
3
clove garlic, minced
tsp (½ ml) five spice powder
8
cup (2 L) butternut squash (about 1 large), peeled, seeded and diced
1
Granny Smith apple, peeled, seeded and diced
1
container (900 ml) chicken broth
½
cup (125 ml) apple juice, unsweetened
2
Tbsp (30 ml) golden brown sugar
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directions

Step 1

In a large, heavy-bottomed soup pot set over medium heat, melt the margarine. Add the onions and garlic and sauté until softened for about 7 minutes.

Step 2

Sprinkle the five spice powder over the onions, stir and cook 1 minute more. Tip: Five Spice Powder is used extensively in Chinese cooking and is available in Asian markets and most grocery stores.

Step 3

Add in the squash, apple, broth and juice. Increase the heat to high and bring the mixture to a boil.

Step 4

Reduce the heat and simmer, covered for 30 minutes. Stir in the brown sugar.

Step 5

Purée the soup, in batches, in a blender until smooth. Return soup to the pot and heat through before serving.

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