15 min
PREP TIME
30 min
COOK TIME
9
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 6 SERVINGS
- 2 tablespoons (30 milliliters) butter
- 3/4 cup (175 milliliters) chopped onion
- 1 butternut squash (about 2 pounds/1 kg) , peeled, halved, seeded and cut into 1-inch (2.5-cm) chunks
- 1 medium Granny Smith apple , peeled, cored and cut into 1-inch (2.5-cm) chunks
- 1 can (410 milliliters) reduced sodium chicken broth
- 1/3 cup (75 milliliters) orange juice
- 2 teaspoons (10 milliliters) Ground Cinnamon
- 1 teaspoon (5 milliliters) Ginger, Ground
- 1 cup (250 milliliters) fat free half-and-half
Preparation
- 1 Melt butter in large saucepan on medium heat. Add onion; cook and stir 3 minutes or until slightly softened. Add squash and apple; cook and stir 1 minute.
- 2 Stir in chicken broth, orange juice, cinnamon and ginger. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until squash is tender, stirring occasionally. Cool slightly.
- 3 With center part of cover removed to let steam escape, puree soup in batches in blender on high speed until smooth. Return pureed mixture to saucepan. Stir in half-and-half. Cook on low heat until heated through. Ladle into soup bowls. Top with crumbled feta, dried cranberries and pepitas or a dollop of sour cream and chopped pecans, if desired.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
