Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

 

	Skill: Easy Prep time:   15 mins Cook time:   37 mins Makes: 8 servings
1 tbsp Becel Buttery Taste margarine   15 mL   1 medium onion, chopped   1   3 cloves garlic, minced   3   1/8 tsp five spice powder   0.5 mL   8 cups peeled, seeded and diced butternut squash, about 1 large squash   2 L   1 Granny Smith apple, peeled, seeded and diced   1   1 carton Knorr Simply Chicken Broth   900 mL   1/2 cup unsweetened apple juice   125 mL   2 tbsp golden brown sugar   30 mL
In large, heavy-bottomed soup pot set over medium heat, melt the margarine. Add the onions and garlic and sauté until softened, about 7 minutes. Sprinkle the five spice powder over the onions, stir and cook 1 minute more. Add in the squash, apple, broth and juice. Increase the heat to high and bring the mixture to a boil. Reduce the heat and simmer, covered, for 30 minutes. Stir in the brown sugar. Purée the soup, in batches, in a blender until smooth. Return soup to the pot and heat through before serving. Tip: Five Spice Powder is available in Asian markets, as well as in the spice aisles of most grocery stores. Nutritional Information (per serving): 120 calories, 1.5 g total fat, 0.2 g saturated fat, 0g trans fat, 0.6 g polyunsaturated fat, 0.8 g monounsaturated fat, 0 mg cholesterol, 270 mg sodium, 28 g total carbohydrates, 3 g dietary fibre, 2 g protein

Courtesy of Homebasics Canada