Butternut Squash and Sweet Potato Soup

Butternut Squash & Sweet Potato Soup

By Jennifer Segal
Servings: 6-8

I adjusted this for lower fat -- left out the heavy cream, added more honey and doubled the salt, pepper, cinnamon, mace and nutmeg.  Using the immersion blender, the apples ended up floating on top and worked at healthy 'croutons'.  Used a Honeycrisp apple, one of my favorites.

Ingredients:

3 tablespoons unsalted butter
2 cups roughly chopped yellow onions
6 cups (about 2 pounds) butternut squash, peeled, seeded and cut into 1-inch chunks
3 cups (about 1 pound) sweet potatoes, peeled and cut into 1-inch chunks
8 cups chicken broth
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 tart yet sweet apple, such as Fuji or Honeycrisp, cored, peeled and cut into 1/2-inch pieces
3 tablespoons honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/8 teaspoon ground nutmeg
1 cup heavy cream

Instructions:

Melt the butter in a large pot. Add the onions and cook over medium-low heat until soft and translucent.
Add the butternut squash, sweet potatoes, chicken broth, salt and pepper to pot. Turn the heat to high and bring to a boil. Reduce the heat to medium and cook until vegetables are very tender, about 15 minutes. Turn off the heat.

Add the diced apple and purée the soup with a handheld immersion blender until very smooth and creamy. (Alternatively, use a standard blender to puree soup in batches, being careful not to fill the jar more than halfway. Leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.)

Add the honey, cinnamon, mace, nutmeg and heavy cream and stir. Bring to a simmer. Taste and adjust the seasoning if necessary. If you like a sweeter soup, add more honey. For a thinner soup, stir in a bit of water; to thicken, simmer and stir over low heat.

Note: This soup thickens as it cools. If necessary, add a bit of water to thin it back to desired consistency.

Nutrition Information

Powered by Edamam

Per serving (8 servings)
Calories:375
Fat:18g
Saturated fat:10g
Carbohydrates:47g
Sugar:19g
Fiber:5g
Protein:9g
Sodium:829mg
Cholesterol:59mg