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Butternut Squash Soup
Makes 6 servings
*2 tbls. butter
*1 medium onion, diced
*3 lbs. Butternut squash, peeled, seeded and cut into 2 inch cubes.
*4 cups low-fat chicken broth
*2 cups apple cider
*1/3 cup maple syrup
*salt and pepper, to taste
*nutmeg and cinnamon, to taste
*1/2 cup light cream
*1 herb-flavored baguette (store bought)
*4 tbls. extra virgin olive oil
*chives for garnish, chopped.
1Melt butter in large saucepan over medium heat. Add onion and saute for 3 minutes. Add squash and saute 5 more minutes.
2Add chicken broth, cider and maple syrup and cook uncovered, over medium-high heat, for 45 minutes, stirring occasionally.
3Working in batches, transfer to blender or food processor and puree. Return puree to saucepan and add salt, pepper, nutmeg and cinnamon. (Can be made up to one day ahead).
4When ready to serve, add cream and heat through.
5Meanwhile, slice six 1/2 inch slices of herb-flavored baguette. Brush each slice with olive oil. Place on baking sheet and toast in oven at 350 degrees for 5 - 8 minutes until browned.
6Ladle soup into wide-mouth bowls. Top each with crouton and sprinkle top with chives.