Butternut Squash & Apple Soup Recipe

Butternut Squash & Apple Soup Recipe

  • 1 tablespoon Becel® Buttery Taste margarine
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1/8 teaspoon Chinese five-spice powder
  • 8 cups butternut squash (about 1 large), peeled, seeded and diced
  • 1 Granny Smith apple, peeled, seeded and diced
  • 1 (900 ml) carton chicken broth
  • 1/2 cup apple juice, unsweetened
  • 2 tablespoons golden brown sugar
  1. In a large, heavy-bottomed soup pot set over medium heat, melt the margarine. Add the onions and garlic and sauté until softened for about 7 minutes.
  2. Sprinkle the five spice powder over the onions, stir and cook 1 minute more.
  3. Add in the squash, apple, broth and juice. Increase the heat to high and bring the mixture to a boil.
  4. Reduce the heat and simmer, covered for 30 minutes. Stir in the brown sugar.
  5. Purée the soup, in batches, in a blender until smooth. Return soup to the pot and heat through before serving.
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