Published January 29, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 6
Total Time: 55 min
Prep Time: 20 min | Cook Time: 35 min
This soup is rich with the flavors of autumn. It's simple enough to prepare for a quick evening at home but is also rich and delicious enough for special occasions.
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Serving size: |
approximately 11/2 cups |
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Calories per serving: |
185 |
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Total Fat 5.0g |
8% |
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Cholesterol 5mg |
2% |
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Sodium 256mg |
11% |
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Serving size: |
approximately 11/2 cups |
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Calories per serving: |
185 |
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% Daily Value* |
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Total Fat 5.0g |
8% |
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Saturated Fat 1.0g |
5% |
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Cholesterol 5mg |
2% |
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Sodium 256mg |
11% |
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Total Carbohydrate 34.0g |
11% |
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Dietary Fiber 7.0g |
28% |
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Sugars 12.0g |
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Protein 6.0g |
8% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium butternut squash, peeled, seeded, and cubed
- 3 medium Granny Smith apples, peeled and diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 small onion, diced
- 1 tablespoon finely minced fresh ginger
- 4 cups vegetable or chicken broth
- Kosher salt and freshly ground black pepper to taste
Step by Step:
- Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add squash and next 5 ingredients and cook 5 minutes. Add just enough broth to cover vegetables and bring mixture to a boil. Reduce heat to medium-low and cook, covered, 30 minutes or until vegetables are tender.
- Using a food processor or blender, carefully process soup and broth, in small batches, until smooth. Return pureed soup to pot and stir in additional until desired consistency is achieved. Season to taste with salt and pepper.
