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Showing posts from April, 2015

Butternut squash and apple soup

I got this image from here 2 butternut squash, halved lengthwise, seeds removed (about 3 1/2 lb. total) Salt and pepper $ Click to see savings
2 tablespoons unsalted butter $ Click to see savings
1 large onion, chopped (about 1 3/4 cups) $ Click to see savings
2 Granny Smith apples $ Click to see savings
3 cloves garlic, chopped 2 teaspoons pumpkin pie spice 6 cups low-sodium chicken broth 6 tablespoons reduced-fat sour cream $ Click to see savings
Preparation 1. Preheat oven to 375ºF; line a large baking sheet with foil. Place squash cut sides up on sheet, sprinkle with salt and pepper and cover with foil. Roast until soft, about 1 hour 15 minutes. Cool slightly, then scoop out flesh with a large spoon. Discard skins.
2. In a large pot, melt butter over medium heat. Add onion, sprinkle with salt and cook, stirring, until soft, about 8 minutes. Do not allow onions to brown. Peel, core and roughly chop apples. When onion is soft, add garlic and chopped apples to pot and cook, stirrin…