Harvest Soup

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A perfect butternut and apple soup on a fall day.
1 Tbls Olive Oil
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/3 cup onion, chopped
1-1/2 lbs butternut squash, seeded and cut into 1" cubes (about 3-1/2cups)
2 Medium Apples, cored and cut into 1/2" pieces
4 cups low-sodium chicken broth
1. In a big pot, heat oil on medium. Add carrots, celery, and onions. Cook, stirring occasionally, until tender and starting to brown. Add squash, apples, and broth. Bring to a boil. Reduce heat. Simmer, uncovered, for 20 minutes or until squash is tender. Cool slightly.

2. Puree soup, in two batches if needed, in a blender or food processor. Add pepper and croutons. Makes about 6 cups.
I used texas toast croutons that were lightly seasoned.
Meal   DinnerDish   Soup
Main Ingredient   VegetablesStyle   One Dish Meals
Prep Time   15 to 30 minutesCooking Time   15 to 30 minutes
Features   Low-Sodium, Vegetarian

Traci Downing

Member since Dec 2007

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