Butternut Squash and Apple Soup

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Prep: 15 minutes; Cook: 20 minutes.

Ingredients:

1 1/2 teaspoons unsalted butter

1 1/4 cups chopped vidalia or other sweet onion (about 1/2 large onion)

1 large garlic clove, smashed and peeled

1 1/3 cups cubed peeled braeburn apple

1 1/4 pounds cubed peeled butternut squash

1/4 teaspoon dried rubbed sage

1/2 teaspoon kosher salt, plus pinch

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground nutmeg

2 cups fat-free, less sodium chicken broth

1/2 cup fat-free evaporated milk

1/4 cup crème fraîche, for garnish

Directions:

1. Melt butter in large saucepan over medium heat. Add onion; sauté 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.
2. 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.
3. Spoon 1/2 cup soup into small bowl or mini pumpkin. Swirl in 3/4 teaspoon crème fraîche, if desired. Serve immediately.

By RecipeOfHealth.com