Apple Butternut Soup

By dashy_65

Ingredients

• 1 small onion, chopped
• 1 tablespoon butter
• 1 garlic clove, minced
• 6 cups cubed peeled butternut squash
• 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
• 1 large apple, peeled and chopped
• 1/2 cup water
• 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 cup half-and-half cream

Preparation

Step 1

In a large saucepan coated with cooking spray, cook and stir onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. Add the squash, broth, apple, water, thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until squash is tender. Cool slightly.

In a blender, process soup in batches until smooth. Return all to the pan; stir in cream and heat through (do not boil). Yield: 6 servings.

172 cal, 4g fat, 613mg sodium, 33g carb, 9g fiber