Butternut Squash and Apple Soup
You can never have too many soup recipes, so give Butternut Squash and Apple Soup a try. One portion of this dish contains roughly 3g of protein, 4g of fat, and a total of 103 calories. This recipe serves 8. This recipe covers 10% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. A mixture of pepper, butter, butternut squash, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 15 minutes. It is a good option if you're following a gluten free and vegetarian diet.
Instructions
Melt butter in large saucepan over medium heat.
Add onion; saut 3 minutes.
Add garlic and apple; cook, stirring constantly, 1 minute.
Add squash and next 4 ingredients; stir 30 seconds or until well-combined.
Add broth, and bring to a simmer. Reduce heat to medium-low; simmer 20 minutes or until squash and vegetables are tender.
Place half of squash mixture in blender with 1/4 cup evaporated milk.
Remove center of blender lid (to let steam escape); secure lid.
Place clean towel over opening to avoid splatters; blend until smooth.
Pour into bowl. Repeat with remaining squash and evaporated milk.
Spoon 1/2 cup soup into small bowl or mini pumpkin. Swirl in 3/4 teaspoon crme frache, if desired.