It finally feels like fall in Minnesota – yay! With the changing of the leaves comes a batch of my Cinnamon Apple Butternut Squash Soup. I made efforts to reduce the calorie count a bit while still keeping the flavors rich and slightly indulgent. I think this is the perfect balance of flavors. Hello fall!
Prepare your butternut squash, apples and onions.
In a large pot, heat oil over medium-high heat. Add onions and saute until translucent, stirring frequently.
Add in the squash, carrots, vegetable broth, apples, applesauce and spices. Bring to a boil and then reduce the heat to simmer for 10-15 minutes or until squash and carrots are soft. Remove from heat and add pumpkin puree, butter, cream cheese and brown sugar.
Puree with a hand (stick) blender or in batches in a normal blender. Blend until very smooth. Taste soup and add salt as desired. You may also add extra brown sugar or honey to achieve a sweeter soup.
Cinnamon Apple Butternut Squash Soup
- 1 Tbsp olive oil
- 1 small yellow onion diced
- 6 cups of chopped butternut squash (about 1 1/2 medium sized squashes)
- 3 carrots chopped
- 4 cups vegetable broth
- 2 honeycrisp apples peeled and diced
- 1/2 cup unsweetened applesauce
- 1/2 tsp curry powder
- 1/2 tsp cinnamon
- Dash of nutmeg
- 1/2 cup pumpkin puree
- 2 Tbsp butter
- 2 ounces low-fat cream cheese (can omit, but makes the soup creamier)
- 1 Tbsp brown sugar, more to taste
- Salt to taste
After the soup is pureed, taste it! It may need more cinnamon or brown sugar for sweetness!