Serving Size: 1 1/2 cups | Serves: 6
- 1 butternut squash (about 4 pounds)
- 1 tablespoon oil (canola, olive, vegetable)
- 1 onion, diced (about 1 cup)
- 2 apples (peeled, cored, and sliced; about 2 cups)
- 4 cups reduced sodium chicken or vegetable broth
- 4 ounces low fat cream cheese, cubed
- Wash squash and pat dry with paper towel. Prick skin 6–8 times with a knife or fork. Place on a microwave safe plate and microwave for 5 minutes.
- Cool squash enough to touch it, then cut off top and bottom of squash. Cut off peel and cut in half lengthwise. Scoop out seeds. Cut squash into cubes.
- Heat oil in large saucepan over medium high heat. Add onion and cook for 5 minutes.
- Add squash, apples, and broth. Heat to boiling. Reduce heat to medium low. Cover and cook for 25 minutes until squash and apples are tender.
- Blend soup until smooth using a blender or food processor.
- Return soup to saucepan and add cream cheese. Cook and stir with a whisk until cheese is smooth.
Nutrition information per serving:
210 calories, 7g total fat, 2.5g saturated fat, 0g trans fat, 440mg sodium, 35g total carbohydrates, 6g fiber, 12g sugar, 6g protein. This recipe is courtesy of ISU Extension and Outreach’s SpendSmart. EatSmart. website. For more information, recipes, and videos, visit spendsmart.extension.iastate.edu